S’mores Revel Bars
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S’mores Revel Bars combine chewy oatmeal cookie layers, rich chocolate fudge, and toasted marshmallows into one seriously irresistible dessert. If you love classic revel bars and campfire s’mores, this recipe brings the best of both together.
I still remember the first time I had a revel bar.
Growing up near an Amish community, we’d occasionally find homemade baked goods showing up at our house, and revel bars were one of those desserts that immediately stuck with me. They had that chewy oatmeal cookie base, a thick layer of chocolate in the middle, and somehow managed to be both comforting and completely over-the-top at the same time.
Years later, I decided they needed a little s’mores treatment.
The toasted marshmallows on top take everything I already loved about revel bars and somehow make them even better. They’re gooey, messy, chocolatey, and exactly the kind of dessert that has people standing in the kitchen cutting “just a tiny piece” until half the pan disappears.
Why You’ll Love This Recipe
- Easy dessert bars for sharing
- Chewy oatmeal cookie layers
- Rich chocolate fudge center
- Toasted marshmallow topping
- Perfect for parties and potlucks
- Great make-ahead dessert
- Easy to freeze
Ingredients Needed To Make S’mores Revel Bars
Oatmeal Cookie Layer
- Butter
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Quick cook rolled oats
- Baking soda
- Baking powder
Chocolate Filling
- Dark chocolate chips
- Semi-sweet chocolate chips
- Sweetened condensed milk
- Butter
- Vanilla extract
Topping
- Mini marshmallows
How To Make S’mores Revel Bars
Prepare the Cookie Dough
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray.
- In a large mixing bowl, stir together the butter, brown sugar, eggs, and vanilla until smooth.
- Add the flour, oats, baking soda, and baking powder. Stir until a thick cookie dough forms.
Make the Chocolate Filling
- Add the dark chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, butter, and vanilla to a saucepan.
- Cook over low heat, stirring constantly, until smooth and glossy.
- Remove from the heat.
Assemble the Bars
- Press about three-quarters of the oatmeal dough evenly into the prepared baking dish.
- Pour the chocolate filling over the dough and spread into an even layer.
- Crumble the remaining dough over the top.
Bake
- Bake for 20 to 30 minutes or until the top is lightly golden brown.
- Remove from the oven and immediately sprinkle the marshmallows over the top.
Cool and Slice
- Allow the bars to cool completely before slicing.
Storage & Freezing
Store S’mores Revel Bars in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. For longer storage, wrap individual bars or the entire pan tightly and freeze for up to 3 months. Thaw at room temperature before serving or warm slightly in the microwave for an extra gooey chocolate center.
S’mores Revel Bars with Rolled Oats
Equipment
- saucepan
Ingredients
Oatmeal Cookie Layer
- 1 cup butter, room temperature
- 2 cups packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour (or 1:1 gluten-free flour blend)
- 3 cups quick cook rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
Chocolate Filling
- 3/4 cup dark chocolate chips
- 3/4 cup semi-sweet chocolate chips
- 11 ounces sweetened condensed milk
- 2 tbsp butter
- 1 tsp vanilla extract
Topping
- 2 cups mini marshmallows (for topping)
Instructions
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray.
- In a mixing bowl, combine the butter, brown sugar, eggs, and vanilla until smooth.
- Add the flour, oats, baking soda, and baking powder. Stir until combined.
- Add the dark chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, butter, and vanilla to a saucepan over low heat. Stir until smooth.
- Press three-quarters of the cookie dough into the baking dish.
- Pour the chocolate filling over the dough and spread evenly.
- Crumble the remaining dough over the chocolate layer.
- Bake for 20 to 30 minutes or until lightly golden.
- Top with marshmallows and broil for 1 to 2 minutes until toasted.
- Cool completely before slicing.
Notes
- Allow the bars to cool completely before cutting for clean slices.
- Watch the marshmallows carefully under the broiler as they brown quickly.
- Old-fashioned oats can be substituted for quick oats if desired.
- Line the baking dish with parchment paper for easier removal.
- Store leftovers in an airtight container.
Storage
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week.Freezing
Freeze cut bars in an airtight container for up to 3 months. Thaw at room temperature before serving.Nutrition
Commonly Asked Questions
Traditional revel bars are dessert bars made with a chewy oatmeal cookie dough layered around a rich chocolate filling. They’re often compared to a cross between an oatmeal cookie bar and a brownie. This version adds toasted marshmallows for a fun s’mores-inspired twist.
Yes. They can be made a day or two in advance and stored covered until ready to serve.Yes. In fact, I think they’re even better after they’ve had a few hours to cool and set. You can make them a day ahead and store them covered until you’re ready to serve.Yes. They can be made a day or two in advance and stored covered until ready to serve.
Most of the time they’re simply too warm. The chocolate filling needs time to set as the bars cool. For the cleanest slices, allow them to cool completely before cutting.
Yes. Wrap tightly and freeze for up to 3 months.Absolutely. These bars freeze very well. Wrap them tightly once cooled and freeze for up to 3 months. Let them thaw at room temperature before serving.Yes. Wrap tightly and freeze for up to 3 months.
Yes. Old-fashioned oats will give the bars a slightly heartier and chewier texture, while quick oats create a softer cookie layer. Either will work successfully.
No, but it adds that classic campfire s’mores flavor. If you don’t have a broiler, the bars are still delicious with plain marshmallows on top.
The filling will seem very soft when the bars first come out of the oven. As they cool, it firms into a fudgy layer. If your kitchen is warm, chilling the bars for 30 minutes before slicing can help create cleaner cuts.
