Easy Chocolate Oat Bars
These chocolate oat bars are a shortcut version of the classic revel bars, made easy with a box of butter pecan cake mix. Rolled oats add a chewy texture, while the rich chocolate filling made with sweetened condensed milk and semisweet chocolate chips takes them over the top. Pinched pieces of dough create a rustic, golden top layer. They’re a great choice for bake sales, holiday trays, potlucks, or just a sweet treat to share at home.
These easy chocolate oat bars are a delicious twist on classic revel bars—chewy, rich, and layered with chocolatey goodness. Using a butter pecan cake mix cuts down on prep time, while oats add hearty texture and flavor. The chocolate filling is smooth, sweet, and studded with pecans for extra crunch.
They’re perfect for just about any occasion—make them for holidays, bake sales, or whenever you need a dessert that’s easy to make and sure to please. Slice into squares and stack them in a tin or on a platter, and you’ve got a crowd-favorite treat ready to go.
❤️ Why You’ll Love These Chocolate Oat Bars
Super easy. Made with cake mix for quick prep and minimal fuss.
Chewy and rich. Oats add texture, while the chocolate filling is smooth and fudgy.
Great for sharing. Makes a big batch—perfect for parties, potlucks, or gifts.
Make-ahead friendly. They store well and taste even better the next day.
How to Make Easy Chocolate Revel Bars
- Make the oat batter by combining the cake mix, oats, butter, sugar, eggs, and vanilla.
- Prepare the chocolate filling by gently heating sweetened condensed milk with chocolate chips, butter, and vanilla. Stir in chopped pecans.
- Layer the bars in a greased pan, spreading most of the oat mixture on the bottom, followed by the chocolate filling. Dot the top with the remaining batter.
- Bake until golden brown and set. Let cool before slicing into bars.
Recipe Variations
- Use a different cake mix. Try spice cake or yellow cake if you don’t have butter pecan.
- Swap the nuts. Use walnuts or almonds instead of pecans—or leave them out.
- Add coconut. Fold 1/2 cup shredded coconut into the chocolate filling.
- Make them extra chocolatey. Add 1/2 cup mini chocolate chips to the top layer before baking.
- Add espresso powder. Mix 1/2 teaspoon into the chocolate filling for a more intense flavor.
How to Store
Room Temp. Store in an airtight container at room temperature for up to 4 days.
Freeze. Freeze bars between layers of parchment in a zip-close bag or container for up to 2 months.
To Refresh. Let the revel bars thaw at room temperature or warm in the microwave for a few seconds to soften.
Easy Chocolate Oat Revel Bars
Ingredients
- 1 1/2 sticks, 6 ounces butter, softened
- 3/4 cup brown sugar, packed (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 15.25- ounce butter pecan cake mix
- 2 1/2 cups rolled oats
Filling
- 1 14- ounce can sweetened condensed milk
- 12 ounces semisweet chocolate chips
- Pinch salt
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1 cup chopped pecans
Instructions
- Prep the oven and pan. Heat oven to 350 F and grease and flour a 9-by-13-inch baking pan.
- Prepare the cake mixture. Beat 6 ounces of butter with the brown sugar until light; beat in eggs and 2 teaspoons vanilla. Slowly beat in the cake mix and oats until well blended.
- Make the filling. In a saucepan, combine the sweetened condensed milk with chocolate chips, a pinch of salt, and 1 tablespoon butter. Cook over medium-low heat, stirring frequently until chocolate chips are melted, and the mixture is smooth.Stir in the chopped pecans.
- Assemble the layers. Spread about two-thirds of the cake batter in the prepared pan. Spoon filling over the cake layer and spread to cover. Pinch pieces of the remaining batter and arrange the pieces evenly over the filling.
- Bake the revel bars. Bake for 25 to 30 minutes, until set and golden brown.
