BY CASSANDRA HAMMERSTONE
January 2024
Today I'm making Fudge Jumbles. This is a vintage favorite dessert from the 1980s, made famous by Pillsbury and was originally a box mix dessert. Who could resist an oatmeal and fudge cookie bar? Yet, these boxed mixes mysteriously dissapeared from store shelves forever.
In my house, even though we know this recipe as Fudge Jumbles, they're also known as Revel Bars. It does not matter what you call them - they're the most delicious dessert combination of not-too-sweet oatmeal cookie layered with thick, fudgy milk chocolate. I always make these around the holidays, as a little something special to add to the cookie tray to bring back those nostalgic childhood memories.
To make the cookie dough, melt the butter and combine it with the brown sugar, vanilla extract, baking soda, cinnamon and salt. I like to mix the leavening ingredients, salt and spices into the butter to make sure they're distributed evenly into the dough. Beat in the eggs, then mix in the flour.
The dough will be a little wet, but will firm up with the addition of the oats. These are plain, old fashioned rolled oats, not quick oats. Set the dough aside.
To make the fudge, melt two tablespoons of butter over very low heat, then melt in the chocolate chips and fold in the sweetened condensed milk. You can do this over a double boiler, or just keep the heat very low and don’t hesitate to take the pan off the heat when necessary. It will slowly start to become smooth and glossy.
Build the bars in a lined and greased 9x13 pan. Press two thirds of the cookie dough into the bottom of the pan, distributing the dough evenly and thoroughly into the corners. It should be easy to mold with the back of a spoon or your hands.
Then pour the warm fudge all over the top and smooth it all the corners.
This recipe is also known as Revel bars. It does not matter what you call them - they're the most delicious dessert combination of not-too-sweet oatmeal cookie layered with thick, fudgy milk chocolate.
With the remaining dough, you can crumble it on top. I like to press it and lay it in a mosaic over the fudge, so when it bakes you’ll see bits of chocolate peeking out over the top. Use up all of the rest of the dough and bake it in the oven at 350 degrees for about 30 minutes, or until it sets.
When it’s ready, the top of the cookie bars will be golden brown and the chocolate will be melty. Give it a little while to cool, then slice it into bars and enjoy. I would love to know if you remember making the original box mix from Pillsbury. Share in the comments what your memories of this recipe are!
CLASSIC "PILLSBURY" FUDGE JUMBLES OR REVEL BARS
Season: Any
Makes 12-16 cookie bars
ingredients
2 cups light brown sugar
1 cup butter melted, plus 2 tablespoons
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 tsp cinnamon
2 eggs
2 ½ cups (300g) all-purpose flour
3 cups old fashioned rolled oats
12 ounces milk chocolate chips
1 (14 ounce) can sweetened condensed milk
PREPARATION
Preheat the oven to 350°. Prepare a 9x13 baking pan with cooking spray and/or a layer of parchment paper.
In a stand mixer, combine 1 cup of melted butter and light brown sugar, vanilla extract, baking soda, salt and cinnamon. Beat in the eggs, then mix in the flour. Once a wet dough has formed, add in the oats.
On the stovetop over low heat, or in a double boiler, melt two tablespoons of butter and stir in the milk chocolate chips and sweetened condensed milk. Stir continually until combined, being careful not to scorch the chocolate.
Grease a 9x13 baking pan. Press two-thirds of the oatmeal batter into the bottom of the pan. Pour the melted chocolate mixture over the oatmeal batter in a layer. Top with the remaining oatmeal batter by crumbling over the top or pressing pieces in a mosaic pattern to allow some of the chocolate to bubble through.
Bake at 350° for 30 minutes or until the oatmeal topping is golden brown. Allow to cool completely. The chocolate will firm as it cools. Cut into bars and serve.
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