Gluten Free Chewy Chocolate Fudge Oat Revel Bars

I love creating recipes, and I especially love the challenge of creating gluten free recipes.  I’ve had many people ask me how I come up with my recipes.  Usually it all starts with a blank piece of paper and a pen.  I jot down my ideas and rough out my recipes on my own.  Like many bloggers, I’ve come up with a combination of certain ingredients that just plain work well together.  My recipes are not knock-offs, they’re original creations that I have tested.

A few weeks ago I stumbled across a recipe for Revel Bars.  Honestly, I had never heard of Revel bars before, but after reading the recipe, I knew that I had to try them.   I broke my recipe-creating-tradition here, and using the recipe that I saw from Better Homes and Gardens as a jumping off point, I made a few little adjustments to their existing wheat-based recipe.   First, I omitted the nuts and vanilla.  Them I reduced the amount of chocolate (I think this may be the first time that I have ever said “reduce the amount of chocolate”).  I also opted to use a smaller baking dish and adjusted the cooking time accordingly.

This recipe contains a much higher sugar content then I would like.  So I would eat these sparingly.  I warned my teens, who are prone to scarf down just about anything in record time, that they were limited to one square per day.  No exceptions.

Having said that, these bars are amazing.   Fudgy center.  Soft and chewy…for days.  Seriously, these bars were as good on day three and four as they were on day one.  They held together perfectly.  I could actually pulllll the bars apart with no breaking or crumbling.  It was kind of gluten free heaven I’m telling you!  I’ve never had a gluten free bar so good…and that is sayin’ something.  Obviously, I can highly recommend these.

If you too enter gluten free heaven after trying these, let me know!

Gluten Free Chewy Chocolate Fudge Oat Revel Bars
yields 36 squares

1 cup salted butter, straight from the fridge (not softened), divided
2 cups light brown sugar
1 teaspoon baking soda
2 eggs
2 1/2 cups gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
3 cups gluten free rolled oats (not quick cooking)
10 oz bag dark chocolate chips (60%)
14 oz. can sweetened condensed milk

Preheat the oven to 350 degrees.

Line a 13″ x 9″ glass baking dish with enough parchment paper to overhang the long sides of the dish by 1″ on each side.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream all but 2 tablespoons of butter until light and fluffy.   Add in the brown sugar and cream together until well combined.  Add in each egg, mixing until incorporated.

All at one time, add in the baking soda, gluten free flour, and oats.  Mix until the dough comes together.

The dough will be sticky, but if you follow my instructions, you will be able to easily manipulate the dough.

Reserve 2 cups of the dough for use later.  Press the remaining dough into the bottom of the parchment lined dish.  I find it best to scatter small mounds of dough all around the surface.  Using the heel of your hand begin to press the dough down, moving it all the way to the edges of the pan.  Try your best to evenly distribute dough across the entire surface of the dish (not up the sides).  You may lightly moisten the heel of your hand with a very tiny amount of water should the dough begin to stick.

Set up a double boiler; place the sweetened condensed milk, reserved 2 tablespoons of butter, and 10 oz. bag of dark chocolate chips in the top pot.  Heat until completely melted.  Stir to combine.  You will be creating the fudge that will fill these chewy bars.  You may also opt to melt these ingredients in the microwave.

Spread the fudge over the oat crust.

Take the reserved dough and pinch off small clumps.  Scatter the clumps all over the fudge.  It is fine (and preferred) to have some of the fudge peeking through.

Bake for 30-35 minutes or until the topping is golden brown.

Remove from the oven and allow to cool completely prior to serving.

Slice into 24 rectangles or 36 squares.

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