Kelli's Chocolate Revel Bars

 picture of Kelli Williams

Kelli Williams

The recipe for Chocolate Revel Bars is from Kelli Williams, my lovely neighbor who sent me a batch of these really delicious cookies. Kelli actually had this recipe for many years and just recently decided to make them. The original source of the recipe is from the Better Homes and Gardens Cook Book circa 1990.

Kelli is a beautiful caring mother. Together with her husband Jeff, they parent 5 gorgeous children. So Kelli has her hands full but still finds the time to bake and make other treats for her family.

Do try Kelli's cookies

Chocolate Revel Bars


  1. 1 cup butter or margarine
  2. 2½ cup all-purpose flour
  3. 2 cups packed brown sugar
  4. 2 eggs
  5. 4 teaspoons vanilla essence
  6. teaspoon baking soda
  7. 3 cups rolled oats
  8. 1 ½ cups semisweet chocolate chips
  9. 1 14-ounce can (1½cups) sweetened condensed milk
  10. 2 tablespooms margarine or butter
  11. 1/2 cup chopped walnuts or pecans


  • Preheat oven to 350°
  • In a mixing bowl beat margarine/butter with an electric mixer on med.- high speed for 30 seconds. Add about ½ the flour, 2 tsps. vanilla essence, & numbers 3, 4 & 6.
  • Beat until thoroughly combined. Beat in the remaining flour. Stir in oats.
  • In a medium saucepan combine numbers 8, 9, & 10. Cook over low heat until chocolate melts, stirring occasionally.
  • Remove from heat. Stir in nuts & remaining 2 tsps. vanilla essence
  • Press two-thirds of the oat mixture into the bottom of an ungreased 15X10X1 inch baking pan. Spread chocolate mixture over the oat mixture. Dot remaining oat mixture over chocolate.
  • Bake in 350° oven for 25 minutes. (See notes below if using a different size pan)

Kelli's Chocolate Revel Bars

Kelli substituted flaked coconut for chopped walnuts or pecans because that is what she had in her pantry. It is added after spreading the chocolate.

Instead of a 15X10X1 inch baking pan, Kelli used a 13"X9" pan. It worked fine. Kelli suggests that if you use the 13X9 inch pan, bake for 5-10 minutes longer, the until the top is lightly browned (chocolate mixture will still look moist).
You may get a larger yield of chocolate bars in the 15X10X1 pan.

If you have any questions or would like to add a recipe of your own, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You can reach Nirmala via the Contact Form

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