Tag: fudge

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Ridiculous Revel Bars Recipe: If Oatmeal Cookies, Fudge & Brownies Had a Baby | Desserts

Ridiculous Revel Bars Recipe: If Oatmeal Cookies, Fudge & Brownies Had a Baby | Desserts


What’s a revel bar? A revel bar is an oatmeal cookie bar that has a chocolatey, fudgy filling in the middle. I think it’s more like if brownies, fudge and oatmeal cookies had a sweet delicious baby. It’s said these bars are called revel bars because people revel in delight after eating them. I definitely believe that!


The oatmeal cookie layer is made with butter, brown sugar, eggs, vanilla, quick oats, flour, baking soda and a pinch of salt. The batter is used as the base of the bars and as the crumble topping. The chocolate layer is made with sweetened condensed milk, chocolate chips, butter, salt, vanilla and chopped nuts.

<Macro 'tip'>


You can use your favorite chocolate chips for this
dessert recipe, but semisweet are my favorite. Make these cookie bars gluten-free by using gluten-free flour. If you don’t like nuts, leave them out! If you do use nuts and have the time, give them a quick toast in a dry skillet to bring out even more flavor.


Cuisine: American

Prep Time: 10 minutes

Cook Time: 35 minutes


Total Time: 45 minutes


Servings: 12+


Ingredients


Oatmeal Bar


  • 1 cup (2 sticks) butter, softened

  • 2 cups packed brown sugar 

  • 2 eggs, at room temperature

  • 2 teaspoons vanilla

  • 3 cups quick oats

  • 2 1/2 cups flour

  • 1 teaspoon baking soda

  • big pinch of salt


Filling


  • 1 can (14 ounces) sweetened condensed milk

  • 1 bag (12 ounces) chocolate chips

  • 3 tablespoons butter

  • 1 teaspoon salt

  • 2 teaspoons vanilla 

  • 1/3 cup chopped pecans or walnuts


Here’s how to make it: 


  1. Cream the butter and brown sugar together with an electric mixer. Add the eggs and vanilla. Mix well. Stir in the baking soda, salt, oats and flour until combined. Put about 2/3 of the mixture into a greased 13×9-inch baking pan. Press down to cover the bottom of the pan. 

  2. To make the chocolate layer, put the sweetened condensed milk, chocolate chips, butter and salt into a saucepot. Cook over low heat, stirring, until smooth. Stir in the vanilla and nuts. Remove from the heat. Spoon the filling over the oatmeal layer, spreading to cover the entire top. 

  3. Sprinkle the remaining 1/3 oatmeal mixture over the top. 

  4. Bake in a preheated 350-degree F oven for about 30 minutes or until the top is golden brown. 


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A father’s recipe for fudge is a decadent dessert meant for sharing : NPR

A father’s recipe for fudge is a decadent dessert meant for sharing : NPR

As aspect of our series All Items We’re Cooking, Jan Kincaid describes a fudge recipe she grew up making with her mother and father and continued producing into her adulthood.



EMILY FENG, HOST:

All this season, we’ve been sharing tales from our listeners of their beloved spouse and children recipes. It is a series we connect with All Points We are Cooking. Now we listen to from Jan Kincaid, who provides us a dessert intended for sharing with friends and neighbors.

JAN KINCAID: I was really satisfied to submit a recipe known as Pete Kincaid’s fudge. Pete Kincaid would be my father. Effectively, we designed it as a loved ones. But my father commenced to make it in batch immediately after batch and give it to men and women as a gift at Xmas time. He was the director of vocational education and learning for our college method in East Chicago. So he was in demand of property economics, vocational arts – which would be print shop, woodshop, equipment shop, things that aren’t even made available in universities now. My mom would do the shopping. So she would often get the evaporated milk. She would get chocolate chips. She would get the butter and the sugar.

Then we’d established up in the kitchen. We had a minor, small kitchen in East Chicago. And it was a huge pot. And we might comply with the recipe. And then I would stand on a stool. And I was in charge of stirring it for the 11 minutes – or my father. And we would stand there and talk. With fudge, you won’t be able to double the recipe. You can only make a person batch at a time. And that is in which the persistence arrived in with my father. He was an exceptionally client male. And he could possibly spend hrs just generating batch just after batch.

You know, gift offering wasn’t this sort of a large detail where I grew up. And it just was a gesture of friendship and goodwill. So when I was to start with married, we lived in the Chicagoland spot. And then my previous husband’s task took us to Cincinnati. And so it was a way to make friends. You know, I was there all by yourself with a tiny toddler. I was anticipating another infant. You know, I didn’t know anybody or everyone. And it was a way to type of connect to individuals, to make a gift or knock on the door.

The amusing matter about it getting referred to as Pete Kincaid’s fudge is my mom would generally stand guiding my father and roll her eyes simply because she claimed it was – actually, the fudge recipe arrived from her. But my father was – he was a quite personable, sweet gentleman. And so individuals seriously related to him and preferred him. And so, of class, it turned named immediately after him. My mom give up rolling her eyes after several years. But we always laughed about that. It tastes so excellent because it really is so whole of fat and sugar and chocolate. Be courageous and try it. And you may be actually satisfied with the success.

(SOUNDBITE OF Songs)

FENG: That was Jan Kincaid. She lives around Los Angeles now. You can obtain her fudge recipe and all the recipes in our sequence by searching for All Issues We’re Cooking at npr.org.

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