Chef RV Merienda Sweet Treats: Donuts, Bars & Crinkles

Merienda is all about comfort in a bite. This hub gathers Chef RV’s sweetest crowd-pleasers—donuts, Revel Bars, Ube Bars, and Ube Crinkles—with practical tips for soft textures, shiny glazes, and tidy slices. Great for bake sales, pasalubong, or an afternoon pick-me-up with coffee. New and updated recipes under this topic auto-populate below.

Quick picks (choose your vibe)

• Super quick: chocolate crinkles, no-chill ube crinkles, basic glazed donuts (baked)
• Bake-sale bars: caramel bars, Revel Bars, ube bars (slice clean, easy to portion)
• Yeasted treats: fried donuts, pillowy baked donuts, cinnamon sugar rings

Pantry & tools

Flour: all-purpose (donuts/bars), bread flour (extra chew in donuts, optional)
Leavening: baking powder/soda (bars), instant yeast (donuts)
Fats: butter (flavor, structure), neutral oil (frying), condensed milk (bars, glazes)
Sugars: white (glazes), brown/muscovado (fudgy bars, deeper flavor)
Flavor: cocoa, ube halaya/extract, vanilla, salt
Tools: stand/hand mixer, dough scraper, 8×8 or 9×13 pans, thermometer (oil 170–180°C / 340–355°F), wire rack

Make-ahead & storage (at a glance)

Food safety: Cool fully before wrapping; avoid sealing warm items (condensation → soggy coatings).

Texture & sweetness guide

Techniques that make the difference

• For maximum fudgy bars: Use brown sugar + melted butter; don’t over-bake—pull when the center still jiggles slightly.
• Clean slices: Chill bars 60–90 minutes; warm a knife in hot water, wipe between cuts.
• Crinkle glow-up: Chill dough 20–30 minutes, roll in granulated sugar first, then icing sugar for bold crackles.
• Donut proofing: Aim 26–30°C (79–86°F). Over-proofed rings collapse in hot oil; under-proofed = dense.
• Fry temp matters: 170–176°C (340–350°F). Too hot = raw centers, too cool = greasy. Flip once for even color.
• Glaze timing: Dip while donuts are just warm so the glaze sets shiny without melting off.

Common mistakes & quick fixes

• Dry bars? Over-baked → reduce bake time by 3–5 minutes; add 1–2 Tbsp milk to batter next time.
• Greasy donuts? Oil too cool → reheat oil; drain on rack (not paper towels) to keep bottoms crisp.
• Crinkles didn’t crack? Dough too warm or sugar absorbed → rechill, roll twice (granulated then icing sugar).
• Ube flavor muted? Boost with a little ube extract and a pinch of salt to balance sweetness.

Packaging & gifting

• Single-wrap bars in parchment sleeves; add flavor labels (ube, revel, caramel).
• Donuts in window boxes with a small silica gel packet to fight humidity.
• Crinkles in cellophane with a dusting packet; sell in 6s or 12s.

FAQs

Can I bake donuts instead of frying?
Yes—use a donut pan, brush with butter after baking, and glaze while slightly warm for a bakeshop finish.

How do I keep Revel Bars fudgy?
Slightly under-bake, cool fully, and slice chilled. Brown sugar and real butter make the chew and shine.

What makes Ube Bars and Crinkles vibrant without food coloring?
Quality ube halaya or concentrated extract provides color and flavor; reduce sugar slightly so the ube notes shine.

Any storage tips for selling or gifting?
Wrap individually once fully cool. Most bars keep 3–4 days at room temp; crinkles and donuts are best within 24–48 hours.