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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.
What You’ll Like About These Bars
Ultra easy. A cake mix cuts down on prep time but still tastes homemade.
Chewy and chocolatey. The combination of oats and rich chocolate filling creates a perfect texture.
Feeds a crowd. A 9×13 pan yields plenty for gatherings or gifting.
Adaptable. Swap nuts, add flavors, or change the chocolate to suit your taste.
Ingredient Notes
- Butter – Softened butter blends smoothly with the sugar, helping the dough come together without being greasy. Salted or unsalted both work; adjust salt as needed.
- Brown sugar – Light or dark brown sugar adds moisture and a caramel-like depth. Dark brown sugar intensifies the flavor.
- Eggs – Bind the dough and add structure so the bars hold together when sliced.
- Vanilla extract – Enhances both the oat mixture and the chocolate filling for warm, rounded flavor.
- Butter pecan cake mix – Adds buttery richness and built-in pecan flavor. Any 15.25-ounce brand works.
- Rolled oats – Use old-fashioned rolled oats for chew and structure; quick oats make a softer bar but still work if that’s what you have.
- Sweetened condensed milk – Creates a fudgy, creamy chocolate filling that sets as it cools.
- Semisweet chocolate chips – Offer balanced sweetness; dark chocolate chips create a slightly richer filling.
- Salt – Just a pinch enhances the chocolate and keeps the filling from tasting flat.
- Pecans – Add crunch and flavor; toast them lightly for even deeper nuttiness. Walnuts can be substituted.
Steps to Make Easy Chocolate Oat Revel Bars
- Heat the oven to 350°F and grease and flour a 9×13-inch pan.
- Beat the softened butter with brown sugar until light; add the eggs and vanilla.
- Mix in the cake mix and oats until the dough is blended.
- Prepare the filling by melting the condensed milk, chocolate chips, salt, and butter together; stir in pecans.
- Press two-thirds of the dough into the pan.
- Spread the chocolate filling over the dough.
- Pinch the remaining dough into pieces and scatter evenly over the top.
- Bake 25 to 30 minutes, until set and lightly golden.
Tips
- Line the pan with parchment for easier lifting and cleaner cuts.
- For neater slices, chill the bars before cutting.
- Toast the pecans to bring out deeper, nuttier flavor.
- Use dark chocolate chips if you prefer a less sweet filling.
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
- Butter and flour, for greasing the baking pan
- ¾ cup butter, (1 1/2 sticks), softened
- ¾ cup packed brown sugar, (light or dark)
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 (15.25-ounce) box butter pecan cake mix
- 2 ½ cups quick-cooking oats
Filling
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semisweet chocolate chips
- ⅛ tsp salt
- 1 tsp vanilla extract
- 1 tbsp butter
- 1 cup chopped pecans
Recommended Equipment
Instructions
- Prep the oven and pan. Heat oven to 350°F and grease and flour a 9-by-13-inch baking pan.Butter and flour
- Prepare the cake mixture.Using an electric mixer, beat 3/4 cup butter with the brown sugar until light; beat in the eggs and 1 1/2 teaspoons vanilla. Slowly beat in the cake mix and oats until well blended.3/4 cup butter | 3/4 cup packed brown sugar | 2 large eggs | 1 1/2 tsp vanilla extract | 1 (15.25-ounce) box butter pecan cake mix | 2 1/2 cups quick-cooking oats
- Make the filling. In a saucepan, combine the sweetened condensed milk with chocolate chips, 1/8 teaspoon of salt, 1 teaspoon of vanilla extract, and 1 tablespoon of butter. Cook over medium-low heat, stirring constantly to avoid scorching, until the chocolate chips are melted and the mixture is smooth. Stir in the chopped pecans.1 (14-ounce) can sweetened condensed milk | 2 cups semisweet chocolate chips | 1/8 tsp salt | 1 tsp vanilla extract | 1 tbsp butter | 1 cup 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
