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Salted Caramel Revel Bars are a delicious and updated twist on a classic bar cookie. Perfect for all the non chocolate lovers in your life.
Why You’ll Love This Recipe!
Salted Caramel Revel Bars are a fun twist on a bar cookie I’ve been making for years. Traditionally, a revel bar has a layer of chocolate sandwiched between two layers of oatmeal cookie like dough. For today’s recipe we are sandwiching a layer of salted caramel instead of chocolate and let me tell you, it was a good switch!!
What is a Revel Bar?
I tried to do a little research on how the Revel Bar originated and it seems to be somewhat of a mystery. Although one article I read though they may have originated with the Revel family in central California area.
As I said, the original recipe used a layer of chocolate but using a layer of salted caramel makes this version of Revel Bars a little gooier and richer and so delicious. It is also a perfect choice if you happen to have any non chocolate lovers residing at your house! It’s hard to imagine that but I know they do exist. I used my favorite caramel bits from Kraft to make these bars. You can find them at your local grocery store or buy them from Amazon. Be sure and use a good coarse salt for the salted part, not regular table salt. I’ve linked to my favorite salt below.
Ingredients Needed
- Butter. I use salted butter
- Brown sugar
- Baking soda
- Eggs
- Vanilla Extract
- All purpose flour. I prefer unbleached flour
- Quick cooking rolled oats
- Kraft caramel bits
- Sweetened condensed milk
- Coarse sea salt
How to Make Revel Bars
- Preheat oven to 350 degrees F.
- Line a 9 x 13 pan with foil or parchment paper. Grease parchment paper or foil.
- Set aside 2 Tbsp of butter and put the rest in the bowl of a stand mixer. Beat butter until smooth.
- Add in brown sugar and baking soda. Beat until combined
- Beat in eggs and vanilla.
- Add in flour and oats and beat until combined.
How to Make Salted Caramel Filling
- In a medium pan, combine remaining 2 Tbsp butter, the caramels and sweetened condensed milk.
- Cook over low heat, stirring until melted and smooth.
- Remove from heat and add in 1 tsp sea salt.
- Press 2/3 of mixture oat mixture into the bottom of prepared baking pan.
- Spread caramel mixture over the top and crumble the remaining oat mixture over the top of the caramel mixture.
- Sprinkle with remaining salt.
- Bake for 20-25 minutes at 350 degrees F. It will still look a little “wet” but will set up as it cools.
- Cool in pan on wire rack.
- Using the parchment paper, lift the bars out of the pan and cut to serve.
Tips from leigh Anne:
- Before cutting them, I popped them in the refrigerator for a bit to make them easier to cut. That way the caramel sets up a bit and isn’t quite as gooey. Not that I’m opposed to gooey!
Frequently Asked Questions
Revel bars will keep in an airtight container for four days at room temperature. If you want them to last a few days longer, keep them in the refrigerator. You can also freeze them and they will last for a month.
Here are a few of my other favorite bar cookies:
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Salted Caramel Revel Bars
Ingredients
- 1 cup butter softened
- 2 cups brown sugar packed
- 1 tsp baking soda
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups all purpose flour
- 3 cups quick cooking rolled oats
- 11 oz Kraft Caramel Bits
- 14 oz sweetened condensed milk
- 1 1/2 tsp coarse sea salt
Instructions
- Preheat oven to 350 degrees F.
- Line a 9 x 13 pan with foil or parchment paper. Grease parchment paper.
- Set aside 2 Tbsp of butter and put the rest in a bowl. Beat butter until smooth.
- Add in brown sugar and baking soda. Beat until combined
- Beat in eggs and vanilla. Add in flour and beat until combined.
- Beat in oats.
Salted Caramel Filling
- In a medium pan combine remaining 2 Tbsp butter, the caramels and sweetened condensed milk. Cook over low heat, stirring until melted and smooth.
- Remove from heat and add in 1 tsp sea salt.
- Press 2/3 of mixture oat mixture into the bottom of prepared baking pan. Spread caramel mixture over the top and crumble the remaining oat mixture over the top of the caramel mixture. Sprinkle with remaining salt.
- Bake for 20-25 minutes. It will still look a little “wet” but will set up as it cools. Cool in pan on wire rack. Using the parchment paper, lift the bars out of the pan and cut to serve.
Tips & Notes:
- Before cutting them, I popped them in the refrigerator for a bit to make them easier to cut. That way the caramel sets up a bit and isn’t quite as gooey. Not that I’m opposed to gooey!
Recommended Products
Nutrition Facts:
Bobbi says
I’m going to try your salted caramel bar cookies. They look so easy to make instead of using a cookie press, the decorating. I’m glad I stumbled on yiur website
Louise E Shaffer says
I made these Salted Caramel Revel Bars when my husband said he was “dying for something sweet to eat”. I did not have the caramel bits, but I did have Giradelli (sp) caramel chips that I used instead. Without a doubt this the is most addictive caramel bar we have ever tasted! Thanks for sharing the recipe!
Louise