Peanut Butter Oatmeal Fudge Revel Bars {Gluten-free}

Total Time
Yields 32-36

Peanut Butter + Chocolate + Oatmeal = YUMMY


  • 2 1/2 cups certified gluten-free rolled oats
  • 2 1/2 cups good gluten-free all-purpose flour*
  • 1 1/4 tsp. xanthan gum (omit if your flour already has xanthan added)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup butter or non-dairy alternative
  • 2 cups packed brown sugar
  • 2 large eggs
  • 2 tsp. vanilla


  • 1 1/2 cups semi-sweet chocolate chips
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup creamy peanut butter (I use Jif Natural)
  • 2 tsp. vanilla


  1. Preheat oven to 350°. You'll be using an ungreased 15x10" jelly roll pan.
  2. In a medium/large bowl, stir together gluten-free oats, gluten-free all-purpose flour, xanthan gum, baking soda, and salt.
  3. In the bowl of your electric mixer, cream together butter and brown sugar until fluffy. Beat in eggs and vanilla.
  4. With your mixer on low, add oats/flour mixture and mix until completely combined. Set aside.
  5. In a medium saucepan, combine the chocolate chips, condensed milk and peanut butter. Cook, stirring, over low-medium heat until chocolate and peanut butter have melted. Remove from heat and stir in vanilla.

To assemble bars:

  1. Pat 2/3 of the dough into an ungreased 15"x10" jelly roll pan. Tip: To make this easier, either wet your fingers before pressing down on the dough, or use Saran Wrap sprayed with a little cooking spray to press down on the dough.
  2. Spread chocolate/peanut butter mixture evenly over dough.
  3. Use a small cookie scoop or tablespoon to scoop small portions of dough scattered over the chocolate layer.
  4. Bake at 350° for 20-25 minutes. Chocolate layer will still look moist.
  5. Remove from oven and allow to cool completely on a wire rack.
  6. Cut into squares and serve!
  7. Store in an airtight container at room temp or in refrigerator. I also freeze remaining bars for lunchbox treats.


Recipe Notes

Please use a good quality gluten-free all-purpose flour. Avoid blends with bean flours or mainly rice flour as they yield a gritty or bad-tasting product.
Brands I recommend are Gluten Free Mama and gfJules.
© 2014 My Gluten-free Kitchen. All rights reserved.