Milk Chocolate Hazelnut Revel Bars by Jessie Sheehan

Revel Bars, for the uninitiated, are a layered bar cookie, with a thick chocolate, fudgy center and a nutty, oat-filled bottom crust, that does double duty as a delicate, buttery crumb topping. Here, because of my deep love of hazelnuts and all things Nutella, I have substituted hazelnuts for the walnuts, traditionally called for in the crust and topping, and rather than a straight up chocolate middle, I have substituted my beloved Nutella. But by all means, if you are not team-Nutella, you may omit and use your favorite chips in its place. The assembly of the bars is simple and all that is required post-bake is a rest for a few hours, so that the filling sets up. Please plan accordingly. And if you have leftovers, cut them into squares and freeze them in a zippered plastic bag – little is more pleasurable than nibbling on a frozen revel bar while binge watching your favorite show.

See this recipe (and many more) on my website.


  • 2 1/2 cups instant oats
  • 2 cups all-purpose flour
  • 1 cup hazelnuts, toasted and chopped
  • 1 1/4 tsp table salt
  • 1 tsp baking soda
  • 2 sticks unsalted butter, melted and cooled slightly
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 Tbsp pure vanilla extract
  • 2 cups chocolate hazelnut spread, such as Nutella, or two cups milk chocolate chips, melted
  • 1 1/4 cup (one 14 oz. can) sweetened condensed milk
  • Flaky sea salt, such as Maldon, for sprinkling


Preheat the oven to 350 degrees. Grease a 13x9x2-inch baking pan with softened butter or cooking spray. Line the bottom and two short sides with parchment. Set aside.

Combine the oats, flour, nuts, salt and soda in a medium bowl and whisk together. Set aside.

Add the melted butter and sugars to a large bowl and whisk to combine. Add the eggs, one at a time, and the vanilla, whisking after adding each. Add the dry ingredients to the wet and fold to combine with a rubber spatula. Reserve 1 3/4 cups of the dough for the topping and transfer the remainder of the dough to the prepared pan. Place a piece of plastic wrap over the dough and press it flat with your hands until it evenly covers the bottom of the pan.

In a small bowl, combine the Nutella and sweetened condensed milk. Stir together with a fork and place in the microwave on high and melt in 20 second bursts, stirring after each, until combined, about two minutes. The mixture may not be perfectly smooth, and that is fine. Spread the mixture over the dough in the pan and top with the remaining dough, by crumbling it into bits and scattering it over the fudgy layer. Sprinkle with the flaky sea salt.

Bake for 25 minutes until the oat topping is browned. Let the bars set up, at least 4 hours on the counter or place the slightly cooled bars in the fridge for about two hours. To serve, run a paring knife around the edge of the pan and use the parchment paper to lift out the bars. Slice into 24 bars using a chef’s knife. Bars will keep tightly wrapped in plastic wrap on the counter for up to 3 days.