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.
The caramel wave pattern in the chcolate is actually really easy to make using a small plastic bag and a toothpick.
Rolo Cheesecake Bars
Decadent cheesecake bars filled with mini Rolos and topped with a layer of dark chocolate and caramel.
ingredients
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons of butter, melted
- 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
- 8 ounces dark chocolate
- 2 tablespoons butter
- 1/4 cup caramel sauce
For the crust:
For the cheesecake:
For the chocolate ganache:
directions
- Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
- Bake in a preheated 350F/180C oven until lightly golden brown, about 8-10 minutes and set aside.
- 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.
- Bake in a preheated 350F/180C oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
- Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
- 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.
For the crust:
For the cheesecake:
For the chocolate ganache:
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Maureen | Orgasmic Chef says
October 29, 2012 at 10:33 pmOh 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 says
October 29, 2012 at 11:29 pmThese look absolutely drool-worthy! 🙂
Christine @ Cooking Crusade says
October 29, 2012 at 11:30 pmThese look so rich and yummy. Especially love that pretty pattern in the chocolate!
GirlieBlogger@Beauty Fashion Blog Seattle says
October 29, 2012 at 11:37 pmWow. Delicious. This ought to curb my sugar cravings.
Katrina @ Warm Vanilla Sugar says
October 30, 2012 at 12:35 amThese are awesome!
Vicki Bensinger says
October 30, 2012 at 2:06 amThese look amazing. I need to make these. At least I have a good excuse – Halloween will be here.
MH. says
October 30, 2012 at 8:22 amAbsolutely delicious! I'm longing for these bars right now! 🙂
Joanne says
October 30, 2012 at 10:50 amSO addictive. I can see why your friend keeps requesting them!!
Rona says
October 30, 2012 at 1:15 pmAny 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 says
October 30, 2012 at 1:55 pmThey are tempting now wonder…:)
Price says
October 30, 2012 at 1:59 pmOh, MERCY.
We Are Not Martha says
October 30, 2012 at 2:25 pmI don't eat Rolos nearly enough and I would love to indulge in these! They look incredible!
Sues
Rachael {Simply Fresh Cooking} says
October 30, 2012 at 3:51 pmI 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 says
October 30, 2012 at 5:25 pmCan you successfully use dark chocolate chips instead of the dark chocolate without compromising anything like texture, setting up, or…???
Jenny says
October 30, 2012 at 6:35 pmThese look delicious! First visit to your blog…..was not sure where to start…..everything looks scrumptious!!
Averie @ Averie Cooks says
October 31, 2012 at 3:27 amI'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 says
October 31, 2012 at 10:47 amRona: 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.
Enjoy!
Kevin says
October 31, 2012 at 10:51 amAnonymous: Dark chocolate chips will work! Enjoy!
Anonymous says
October 31, 2012 at 5:11 pmWill Caramel Syrup work as well as sauce? Thinking not but worth the ask since we have bottles of the syrup lying around.
Shawna says
November 1, 2012 at 2:31 amMade this for my work and there was none left to bring home! Yummmmmm
Shawna says
November 1, 2012 at 2:32 amMade this for my work and there was none left to bring home! Yummmmmm
Shawna says
November 1, 2012 at 2:32 amMade this for my work and there was none left to bring home! Yummmmmm
Allison Day says
November 1, 2012 at 9:44 pmYum! My family's a huge fan of Rolos, so perhaps I'll have to make these for the family Christmas party! 😀
Kevin says
November 2, 2012 at 3:38 pmAnonymous: 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 says
November 3, 2012 at 12:53 amI 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!
Anonymous says
November 4, 2012 at 5:26 pmI 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] says
November 15, 2012 at 10:40 pmOoh these look amazing. I miss Rolos 🙁
Barb Shaw says
December 7, 2012 at 3:14 pmcan this be frozen?
Barb Shaw says
December 7, 2012 at 3:15 pmcan this be frozen for a couple of weeks?
Barb Shaw says
December 7, 2012 at 3:15 pmcan this be frozen?
Kevin says
December 8, 2012 at 6:18 pmBarb Shaw: Yes this freezes well. Enjoy!
Isabelle dion says
December 28, 2012 at 1:08 pmTrès, très bon!!
http://lepalaisgourmand.blogspot.ca/2012/12/carres-gateau-au-fromage-aux-rolos.html
Anonymous says
February 24, 2013 at 11:27 pmsooooo making these for my rolo-holic sister! looks so deliciously decadent my mouth is watering writing this:)
Anonymous says
June 23, 2013 at 2:13 pmWe made these last night and traded out Rolos for Twix. Also, left out the caramel sauce. They were a big hit.
Wendy says
December 21, 2013 at 6:27 amHow do you cut through that thick chocolate? I tried to cut it but it was so thick and hard.
kevin says
December 21, 2013 at 11:02 amWendy: 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.
ekgiles68 says
October 12, 2014 at 10:04 pmIf you double this recipe would a 9 x 13 pan work?
kevin says
October 29, 2014 at 3:26 pmekgiles68: It should be a little bit less than double but double will work, the bars will just be a little thicker.
Robin Springer says
October 26, 2018 at 2:42 amI want this so bad right now; I can’t even drool over it straight. Where’s the milk!!? 🙂