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Rolo Cheesecake Bars

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

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

Rolo Cheesecake Bars

Prep Time:10 minutes Cook Time:45 minutes Total Time:55 minutes Servings: 12

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

ingredients
    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
directions
    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/180C oven until lightly golden brown, about 8-10 minutes and set aside.
    3. For the cheesecake:
  3. 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.
  4. Bake in a preheated 350F/180C oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
    5. For the chocolate ganache:
  5. Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
  6. 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.
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Reader Interactions

Comments

  9. Rona says

    October 30, 2012 at 1:15 pm

    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?

    Reply

  14. Anonymous says

    October 30, 2012 at 5:25 pm

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

    Reply

  17. Kevin says

    October 31, 2012 at 10:47 am

    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.

    Enjoy!

    Reply

  19. Anonymous says

    October 31, 2012 at 5:11 pm

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

    Reply

  24. Kevin says

    November 2, 2012 at 3:38 pm

    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.

    Reply

  26. Anonymous says

    November 4, 2012 at 5:26 pm

    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.

    Reply

  34. Anonymous says

    June 23, 2013 at 2:13 pm

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

    Reply

  36. kevin says

    December 21, 2013 at 11:02 am

    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.

    Reply

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