September 18, 2013

Ooey Gooey Pumpkin Revel Bars

I have had this recipe idea floating around in my head for quite.some.time.

If you have ever had Chocolate Revel Bars then you know how DIVINE they are.  I knew if I could create a pumpkin version that they would be DIVINE too.

I wanted a chewy base, not cakey, but pumpkin treats tend to lean toward the cakey side.  

I wanted an ooey gooey filling, but did I want chocolate, Nutella or butterscotch?

I decided to just go for it and see what happens.
Let me just tell you that these bars are way too ooey gooey to even think about being cakey.  They are thick and rich and the light whipped cream helps with the heaviness.  A small piece is plenty.

They really need to be eaten on a plate with a fork. 

This time around I went with a classic milk chocolate filling, but I do think Nutella would be divine and I love the flavor of butterscotch mixed with pumpkin.  So, feel free to switch it up.

I thought these were DELICIOUS :)
Ooey Gooey Pumpkin Revel Bars
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 c. oats
1 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
1 c. (2 sticks) unsalted butter, divided
1 1/2 c. light brown sugar, packed
1 large egg
2 tsp. vanilla
1 1/4 c. pumpkin puree

Gooey Chocolate Filling
1 Tbl. unsalted butter
1 (14 oz.) can sweetened condensed milk 
1 1/4 c. chocolate chips 
1 tsp. vanilla extract

Preheat oven to 350 degrees.  Line a 9x13-inch pan with parchment paper, leaving an overhang and spray with cooking spray.  These will rise to the top of the pan while they bake, so make sure to use a pan with at least 2 1/2-inch tall sides.  In a medium bowl, combine the flour, oats, cinnamon, ginger, nutmeg, salt and baking soda; set aside.  

Reserve one Tablespoon of butter for the filling and melt the remaining 1 stick and 7 Tablespoons in the microwave.  In a large bowl, whisk the melted butter and brown sugar until smooth.  Whisk in the egg, vanilla and pumpkin puree.  Add the dry ingredients and stir together until just combined; set aside.

For the Chocolate Filling: Combine the reserved 1 Tablespoon butter, sweetened condensed milk and chocolate chips in a medium saucepan over medium-low heat.  Heat until the chocolate is melted, stirring frequently.  Remove from heat and stir in the vanilla.  

To Prepare:  Spread 2/3 of the cookie dough into the bottom of the prepared pan.  Pour chocolate filling over the top and carefully spread out evenly.  Drop small spoonfuls of remaining 1/3 of cookie dough over the top.  Carefully spread out a little.  The dough will not cover the entire top.

Bake for 26-28 minutes or until top is browned and dough is set.  The filling will still look moist.  Cool completely before cutting into squares. Serve plain or with a dollop of whipped cream.  

Linked up at Weekend Potluck! and Inspiration Monday!


  1. These look delicious! I can never pass up pumpkin or ooey gooey chocolate! Mmmmm..

  2. Love that you created a pumpkin version of chocolate revel bars! These sound amazing!

  3. Wow, these just took over the top spot on my must-bake-asap list! How clever to add pumpkin to the oh so good revel bars :)

    1. Thanks! The pumpkin does make them heavier than regular revel bars, but I'm not complaining . . . I loved them - Jenn

  4. Oh, holy goodness, these look awwwwwwesome!!