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Rolo Cheesecake Bars

Rolo Cheesecake Bars
I have a friend that is completely addicted to everything Rolo and you really can't blame him with all of that chocolatly and caramelly goodness. One example on this addiction is the fact that if you were to look in his freezer at any given time you would find about a half a dozen containers of Rolo ice cream. When I came across these Rolo cheesecke bars on Bakers Royale a while ago I thought of my friend and pinned the recipe to make the next time we met up. I recently got the chance to make the Rolo cheesecake bars for my friend and they were a huge success with him and everyone else that tried them! These Rolo cheesecake bars are decadently good with a graham cracker crumb crust and a cheesecake layer sweetened in part with caramel sauce that is stuffed with mini Rolos and finally topped with a chocolate layer that has a caramel wave pattern. The only problem that I have now is that every time I meetup with my friend, he asks me where his Rolo cheesecake bars are.

Rolo Cheesecake Bars
The caramel wave pattern in the chcolate is actually really easy to make using a small plastic bag and a toothpick.

Rolo Cheesecake Bars

Rolo Cheesecake Bars

Decadent cheesecake bars filled with mini Rolos and topped with a layer of dark chocolate and caramel.

Servings: makes 12+ servings

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Printable Recipe
    For the crust:
  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons of butter, melted
  • For the cheesecake:
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup caramel sauce
  • 1/3 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup mini Rolos
  • For the chocolate ganache:
  • 8 ounces dark chocolate
  • 2 tablespoons butter
  • 1/4 cup caramel sauce
    For the crust:
  1. Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
  2. Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.
  3. For the cheesecake:
  4. Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
  5. Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
  6. For the chocolate ganache:
  7. Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
  8. Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating lines across the chocolate.
  9. Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.

Similar Recipes:
Caramel Apple Cheesecake Bars
Nanaimo Bars
Milk Chocolate and Caramel Tart
Pumpkin Caramel Cheesecake Turtle Bread


Maureen | Orgasmic Chef said...

Oh you've hit my hot button with this one. This is one of those things you can only eat one because it's so rich but I'd be willing to try for 2.

wordchef said...

These look absolutely drool-worthy! :)

Christine @ Cooking Crusade said...

These look so rich and yummy. Especially love that pretty pattern in the chocolate!

GirlieBlogger@Beauty Fashion Blog Seattle said...

Wow. Delicious. This ought to curb my sugar cravings.

Katrina @ Warm Vanilla Sugar said...

These are awesome!

Vicki Bensinger said...

These look amazing. I need to make these. At least I have a good excuse - Halloween will be here.

MH. said...

Absolutely delicious! I'm longing for these bars right now! :-)

Joanne said...

SO addictive. I can see why your friend keeps requesting them!!

Rona said...

Any tricks for slicing the bars, Kevin? Your pics look great and I'm thinking I would end up squooshing the bars as I try to cut them... Do you freeze them first?

Fashionablefoods said...

They are tempting now wonder...:)

Price said...


We Are Not Martha said...

I don't eat Rolos nearly enough and I would love to indulge in these! They look incredible!


Rachael {Simply Fresh Cooking} said...

I was talking with my husband last night about how we don't eat enough sweets and I was really craving something yummy BAD last night... then I saw this post on Facebook, and just about died!

Anonymous said...

Can you successfully use dark chocolate chips instead of the dark chocolate without compromising anything like texture, setting up, or...???

Jenny said...

These look delicious! First visit to your blog.....was not sure where to start.....everything looks scrumptious!!

Averie @ Averie Cooks said...

I've seen these on Naomi's site and have been wanting to make them, too. Well, I can see why you did and why your friend is all about them too! you did a gorgeous job on them!

Kevin said...

Rona: The cheesecake layer is actually pretty solid when you pull it out of the fridge and you should have no problems cutting it neatly with a knife. One trick is to line the pan with a layer or two of heavy foil and pull the whole thing out of the pan before cutting. That way you can cut it with a single stroke rather than sawing across it.


Kevin said...

Anonymous: Dark chocolate chips will work! Enjoy!

Anonymous said...

Will Caramel Syrup work as well as sauce? Thinking not but worth the ask since we have bottles of the syrup lying around.

Shawna said...

Made this for my work and there was none left to bring home! Yummmmmm

Shawna said...

Made this for my work and there was none left to bring home! Yummmmmm

Shawna said...

Made this for my work and there was none left to bring home! Yummmmmm

Allison Day said...

Yum! My family's a huge fan of Rolos, so perhaps I'll have to make these for the family Christmas party! :D

Kevin said...

Anonymous: The caramel syrup will not work as well as the sauce as it will remain more more of a liquid but you will still get the flavour and the appearance.

2 Tramps said...

I just happen to have some Rolos hidden away. This will make a great new treat to share. So glad I bumped into your website - thanks!

Cindy Knudson Mooney said...

I made these for a party of my Portland soccer loving friends, the Timbers Army. They have started the Cascadian Church of the Rolo Cheesecake Bars. I think that's a pretty good endorsement. I refrigerated them, then used a hot knife to cut them up.

Avanika [YumsiliciousBakes] said...

Ooh these look amazing. I miss Rolos :(

Barb Shaw said...

can this be frozen?

Barb Shaw said...

can this be frozen for a couple of weeks?

Barb Shaw said...

can this be frozen?

Kevin said...

Barb Shaw: Yes this freezes well. Enjoy!

Isabelle dion said...

Très, très bon!!

Anonymous said...

sooooo making these for my rolo-holic sister! looks so deliciously decadent my mouth is watering writing this:)

Anonymous said...

We made these last night and traded out Rolos for Twix. Also, left out the caramel sauce. They were a big hit.

Wendy said...

How do you cut through that thick chocolate? I tried to cut it but it was so thick and hard.

Kevin Lynch said...

Wendy: It is easier to cut when at room temperature and a hot, clean and sharp knife helps. If it is still a problem, you can cut back on the amount of chocolate in the next batch so that the layer is thinner.

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