Need a Rolo recipe? Who doesn’t, right. Well here you go candy addicts. Check out what I did with a bag of mini Rolos. Yes, that’s right you are looking at some Rolo cheesecake bars. That’s a graham cracker crust topped with a caramel cheesecake body. Folded into that caramel rich body are some mini Rolos for a candy fix. Then finishing it all off is a layer of dark bittersweet chocolate with some caramel zig-zagging.
A few days ago I Instagramed a mini bag of Rolos asking you guys what I should do with them. Well I got back Rolo stuffed brownies, but I already did that here. So after eating almost half a bag of them, I realized I better start baking.
Thankfully, the remainder of what was left in the bag made into the pan. Although, I’m sure calorie-wise, I would have been better off just finishing them in the raw—that is, before I wrapped those mini morsels in fat and butter. But seriously, more “fat and butter” makes everything better and this is no exception. Enjoy!
Ingredients:
Crust
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup sugar
- 8 tablespoons of butter
Cheesecake
- 1 8oz. cream cheese, softened
- 1/3 cup caramel sauce
- 1/3 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup mini Rolos
Chocolate Layer
- 10oz. chocolate, 65% cacao
- 2 teaspoons corn syrup
- 8 tablespoons butter
- 4-5 tablespoon caramel sauce
Instructions:
To make crust
Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.
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