• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 36

Chocolate Peanut Butter Revel Bars

  • Recipe Submitted by on

 Ingredients List

  • For the Crust:
  • 1 cup smooth peanut butter
  • 1 cup unsalted butter room temperature (2 sticks)
  • 2 cups light brown sugar packed
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 cups unbleached all-purpose flour
  • 2 cups quick cooking oats
  • 1 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • For the Chocolate Layer:
  • 1 10oz. package bittersweet chocolate chips – about 1 1/2 cups (I used Ghirardelli 60% cacao or semi-sweet is fine too)
  • 1 14 oz can sweetened condensed milk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter


Preheat oven to 350 degrees. Set aside a 15x10x1-inch pan (un-greased).

In a large mixing bowl beat together 1 cup of butter and 1 cup peanut butter until creamy – about 30 seconds. Add the brown sugar and beat on medium speed until blended. Add the eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla and mix until blended.

In a medium bowl combine the oats, flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture and blend on low until all the dry ingredients are incorporated. Scrape the sides and blend one more time until a crumbly dough forms. Set aside.

In a small saucepan combine the chocolate chips, sweetened condensed milk and butter. Heat on medium low just until the chocolate is melted, stirring frequently. Remove from the heat and stir in 1 1/2 teaspoons vanilla.

Press 3/4 of the crumb mixture into the bottom of a 15x10x1 inch uncreased baking pan. Spread the warm chocolate mixture on top. Crumble the remaining oat mixture on top in clumps leaving some chocolate layer peeking through. Press down gently to make the top a little more even. Bake at 350 degrees for 25 minutes or until the top is very lightly browned. Cool and cut into bars. Store in an airtight container.

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