Revel bars can be found all things considered potlucks or church capabilities in the midwest. As a matter of fact, my mother by marriage, Patricia, has been making these bars for more than 40 years! She calls them Fudge Jumbles. I feel that may be a midwestern name. 🙂
The sweet fudgy center layer impeccably supplements the not-as-sweet layers of cereal. The bars can be delighted in as a pastry or a late morning nibble with some espresso. Also, hello, there’s oats in this treat, so why not have one for breakfast and ‘revel’ in bliss day in and day out?
▢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
▢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
Preheat the broiler to 350°F and line a 9×13-inch baking dish with material paper (up the sides).
In a huge bowl join oats, flour, baking pop, and salt. Speed to join.
In a different huge bowl, add sugar and margarine. Utilize a hand blender to cream together until completely integrated. Add eggs and vanilla and keep blending until smooth.
Adding each cup in turn, blend in the flour.
Spread ⅔ of the blend (around 3 cups) into the pre-arranged skillet. Put away.
In a medium pot over medium intensity, add dense milk, chocolate chips, margarine, and salt. Blend well until consolidated.
Eliminate from intensity and mix in vanilla.
Pour the fudge blend over the layer of the oat combination.
Utilizing the leftover oat combination, structure little circles and spot them over the chocolate blend.
Prepare 25-30 minutes, or until brilliant brown. Allow the bars to cool to room temperature prior to moving them to the fridge to chill for 3 hours.