Peanut Butter Fudge Jumbles

I've had the old Fudge Jumbles commercial stuck in my head lately, so I did something about it and made a batch of Peanut Butter Fudge Jumbles. Also known as Revel Bars, they are bar cookies made famous by Pillsbury who introduced them as a boxed mix back in the 80s. I'm not sure why they were discontinued, but if you were a Fudge Jumbles fan back then you'll be happy to know they're pretty easy to make from scratch.

What Are Peanut Butter Fudge Jumbles?

So what are they like? Well, basically they are nothing like a cookie and more than a brownie. The bottom's chewy oatmeal, the middle's moist and fudgy and the topping has more oatmeal. Fudge Jumbles. Okay, that's actually the jingle. They're basically soft oatmeal bars with a layer of easy condensed milk fudge in the center. Make some and find out! This recipe is pretty good.

Peanut Butter Fudge Jumbles and Pan Size

Actually, this recipe is very good. But one reason I don't make it often is that it makes a ton. Plus they are very rich, so best cut in small pieces. The recipe calls for a 15x10 inch pan, but it halves easily so if you need something to do with a half can of sweetened condensed milk, you could make the half batch version and bake in a 9-inch square pan.

Soft and Bendy Crust

Feel free to ignore this tip, but if you want your Fudge Jumbles to be really soft and bendy, here are a couple of things you can try. For the 15x10 inch size, set the pan on a smaller baking sheet so that it's resting on the rims and there's a layer of space between the pan bottoms. The other way to make soft and bendy bars is to use stoneware. I made the above batch in a 9-inch Pampered Chef stoneware pan. It was perfect for these, but only held a half batch so now I have a half can of condensed milk to use. Stay tuned!

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Recipe

Peanut Butter Fudge Jumbles

Anna

Oatmeal bars with a layer of fudge in the middle.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Cooling and Resing 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 48 bars

Equipment

• 1 15x10 inch pan

Ingredients

 

• 12 tablespoons salted butter, or use unsalted and add and extra ½ scant tsp salt (170 grams)
• ¼ cup peanut butter,sweetened (like Jif) (64 grams)
• 1 cup dark brown sugar, tightly packed (220 grams)
• ¾ teaspoon vanilla
• 1 ½ cups all-purpose flour (195 grams)
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 cups quick cooking (not instant) (140 grams)
• 1 large egg

Fudge Filling

• 14 oz sweetened condensed milk
• 2 tablespoons butter (28 grams)
• 2 cups semisweet chocolate chips
• 1 teaspoon vanilla

Instructions

 

• Preheat oven to 350 degrees F. Line a 15x10 inch rimmed metal pan (jelly roll) with parchment paper or non-stick foil.
• In large bowl, combine softened butter, peanut butter, brown sugar and vanilla. Beat by hand or on low speed of a mixer just until blended. Mix together the flour, salt, baking soda and oats. Add to batter and stir until blended.
• Set aside about 1 ⅓ cups (260 grams) of the peanut butter mixture.
• Stir egg into remaining peanut butter mixture in bowl. Scrape into the greased pan and use dampened fingers to press into a thin layer across the bottom of the pan.
• Set the jelly roll pan on a slightly smaller rimmed pan so that it's resting on the smaller pans rims, then bake for 15 minutes. If you want, you can set it directly on the rack. Having it float on a smaller pan gives you a slightly softer crust. Let cool for about a half hour.
• Heat the condensed milk, butter and chocolate chips in a small saucepan set over medium heat stirring until chips are melted and smooth. Remove from heat and stir in vanilla. Pour over the crust.
• Break up reserved oatmeal mixture and scatter lumps (jumbles) over the top of the fudge. Note: If you happen to have some peanut butter chips lying around, they are not a bad addition.
• Bake 25 minutes (again, resting on rim of smaller pan) or until peanut butter oat topping is golden brown. Set on a cooling rack and cool completely. When bars are absolutely, completely cool, go ahead and cut. Store leftovers covered at room temperature or freeze.

Notes

Letting the crust cool before pouring on the fudge topping helps prevent it from overbaking during the second bake.

Keyword Candy Bars

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