Revel Bars

filed under: Bars · Dessert on April 7, 2022

Revel Bars are thick dessert bars made with two layers of oatmeal bars with a thick layer of fudge in between. Try my Oatmeal Chocolate Chip Bars for another oatmeal and chocolate treat.

Revel Bars (Or is it Fudge Jumbles?)

Revel bars can be found at most potlucks or church functions in the midwest. In fact, my mother-in-law, Patricia, has been making these bars for over 40 years! She calls them Fudge Jumbles. I think that might be a midwestern name. 🙂

The sweet fudgy middle layer perfectly complements the not-as-sweet layers of oatmeal. The bars can be enjoyed as a dessert or a midday snack with a cup of coffee. And, hey, there’s oatmeal in this treat, so why not have one for breakfast and ‘revel’ in happiness all day?

Revel Bar on a White Plate with a Hand Holding up the Plate

Bars Ingredients

There are two parts to this recipe–the oatmeal bars and the fudge layer.

Oats: I used old-fashioned oats, also known as rolled oats, in my recipe. They are flat, irregularly shaped pieces that are used a lot in cookies, granola bars, and muffins. You could also use quick oats if that is what you have on hand.

Brown Sugar: Use light brown sugar. Light brown sugar contains about 3 1/2% molasses, compared to double that in dark brown sugar.

Room Temperature Ingredients: For best results, make sure your butter and eggs are at room temperature. The butter needs to be at room temperature (65°F) for it to cream properly with the sugar.

Sweetened Condensed Milk: Be sure to check the labels carefully when buying sweetened condensed milk. Do not use evaporated milk in this recipe.

Chocolate: Use semi-sweet chocolate chips for the fudge layer.

Butter: In both the bars and fudge, I used unsalted butter.

Adding Fudge and then Oatmeal Rounds to a Pan to Make Revel Bars

Oat Bars Layer

The first part of this recipe is to make the oat mixture. Whisk together the oats, flour, baking soda, and salt. Next, in a separate bowl, use a hand mixer to cream together the butter and sugar. Then, add the eggs and vanilla, mixing until smooth. Finally, add the flour, one cup at a time, until fully combined. This makes about 4 1/2 cups.

After the oat mixture is made, spread about 2/3 of the mixture into the bottom of a 9×13-inch baking dish* that has been lined with parchment paper. This ends up being about 3 cups of dough. Save the remaining 1 1/2 cups to add on top of the fudge layer.

*You can also use a 10x15inch pan or a sheet pan for these bars. (this is the most common) The baking time will be a bit less, as the bars won’t be as thick, but the ingredient amounts remain the same. We like these bars in a 9×13 but tend to cut them into 24 pieces instead of 12. I didn’t in the photography for this recipe, as I wanted to capture as much of the thick chocolate & oat perfection as I could!

Fudge Layer

To make the fudge, heat the condensed milk, chocolate chips, butter, and salt in a medium saucepan over medium-low heat. Mix for 3-5 minutes, or until everything is melted together. Remove the saucepan from the heat and stir in the vanilla. 

Pan of Revel Bars from Overhead on a White Towel

Assembling Revel Bars

With the first layer of oat bars in the pan and the fudge made, it’s easy to assemble these bars. Pour the fudge over the oat bars, spreading it out evenly. Then, use the remaining oat bar mixture to place on top of the fudge. Form small discs of the dough and set them on top of the fudge. Bake the bars for 25-30 minutes.

Once the bars have been baked, remove them from the oven and let them come to room temperature. After they are at room temperature, place them in the refrigerator to chill for about 3 hours before cutting and serving. Finally, you can ‘revel’ (get it?) in the yummy treat!

Can I Freeze Revel Bars?

Yes! If you want to get the bars made ahead of time, they are easy to freeze and will still be a big hit when served. When ready to freeze the bars, first, cut them into the size of pieces you want. Then, place them in the freezer on a baking sheet.  After they have frozen, transfer the bars to freezer-safe containers or bags for up to three months. Be sure to label and date the containers.

Spatula picking up a Revel from off of a piece of parchment

Looking for More Dessert Bars?

Crispy Pretzel M&M Bars

Chocolate Chip Caramel Bars

Cornflake Chocolate Marshmallow Bars

Raspberry Oatmeal Bars

5 from 1 vote
Revel Bars
Prep Time
20 mins
Cook Time
30 mins
Chilling Time
3 hrs
Total Time
3 hrs 50 mins
 

Revel Bars are thick dessert bars made with two layers of oatmeal bars with a thick layer of fudge in between.

Course: Dessert, Snack
Keyword: Revel Bars
Servings: 12
Calories: 738 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Oat Bars
  • 3 cups (270g) old-fashioned oats
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups (400g) light brown sugar
  • 1 cup (2 sticks, 227g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • 2 cups (250g) all-purpose flour
Fudge
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (364g) semi-sweet chocolate chips
  • ½ cup (1 stick, 113g) unsalted butter
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
Instructions
Bars
  1. Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper (up the sides).

  2. In a large bowl combine oats, flour, baking soda, and salt. Whisk to combine.

  3. In a separate large bowl, add sugar and butter. Use a hand mixer to cream together until fully incorporated. Add eggs and vanilla and continue mixing until smooth.

  4. Adding one cup at a time, mix in the flour.

  5. Spread ⅔ of the mixture (about 3 cups) into the prepared pan. Set aside.

Fudge
  1. In a medium saucepan over medium heat, add condensed milk, chocolate chips, butter, and salt. Mix well until combined.

  2. Remove from heat and stir in vanilla.
Assembly
  1. Pour the fudge mixture over the layer of the oat mixture.

  2. Using the remaining oat mixture, form small discs and place them over the top of the chocolate mixture.

  3. Bake 25-30 minutes, or until golden brown. Let the bars cool to room temperature before transferring them to the refrigerator to chill for 3 hours.

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Comments

  • Nona Clark says:

    Have made a similar recipe to this and I chill the top layer and grate it over with a hand grater .Will be trying this one

  • K says:

    Yum! Fudge jumbles was a Pillsbury boxed mix we would buy in the 1980’s. It was my favorite as a teenager. Here is the commercial –
    https://www.youtube.com/watch?v=2iOTJ8JRrr8

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