Oatmeal Fudge Revel Bars
Oatmeal Fudge Revel Bars (also known as Fudge Jumbles) are oatmeal bars with a creamy fudge filling. Some versions call for peanut butter, but this one does not.
Servings 32
Cost 5
Ingredients
Oat Crust:
- 2 sticks unsalted butter, 8 oz, salted (230 grams)
- 2 cups tightly packed light brown sugar (400 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ to 2 ½ cups well stirred all-purpose flour (290 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt if using salted butter, decrease to ½ teaspoon
- 3 cups quick cooking oats
Filling:
- 1 can sweetened condensed milk 14 oz can weighing (392 grams)
- Tiny Pinch of salt omit if using salted butter
- 2 tablespoons unsalted butter (28 grams)
- 12 oz semisweet chocolate chips
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees F. Line a 10x15 inch pan with nonstick foil or line with regular foil and grease the foil.
- In a large mixing bowl, beat the softened butter and brown sugar until creamy. Beat in the eggs and vanilla, scraping sides of bowl often.
- Mix together flour, baking soda and salt. Add flour mixture to batter gradually, stirring until blended, then stir in the oats.
- Drop about ⅔ of the mixture (30 oz by weight) in globs on the lined pan, then dampen your fingers and press to make a crust. Put the rest of the oat mixture in the refrigerator (this makes it easier to crumble) while you make the fudge filling.
- Fudge Filling: Combine the condensed milk, pinch of salt and butter in a large saucepan and heat over medium just until condensed milk is very hot and butter is melted. Add chocolate chips, then reduce heat to medium low and stir until smooth. Remove from heat and stir in vanilla.
- Spread filling evenly over crust.
- Crumble reserved oat mixture over the top leaving gaps here and there.
- Bake for 25 to 30 minutes (25 works for me) or until topping is light brown around the edge. Fudge should still seem very soft, but it will set as it cools.
- Allow the bars to cool completely. If you have room in your refrigerator, you may want to chill them a bit for neater slicing.
- Lift from pan, put them on a big cutting board and cut into large squares.
Notes
Most versions of the recipe call for 2 ½ cups of flour, but since flour varies in moisture and people pack it in cups differently, 2 ½ cups may be a little high. For best results, I recommend using 2 ¼ cups (if no scale) or weighing out 10.5 oz.