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Rolo Cheesecake Bars

[heart_this] · Oct 29, 2012 · 46 Comments

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:
  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/180C 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.
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Bars, Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Maureen | Orgasmic Chef says

    October 29, 2012 at 10:33 pm

    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.

    Reply
  2. wordchef says

    October 29, 2012 at 11:29 pm

    These look absolutely drool-worthy! 🙂

    Reply
  3. Christine @ Cooking Crusade says

    October 29, 2012 at 11:30 pm

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

    Reply
  4. [email protected] Fashion Blog Seattle says

    October 29, 2012 at 11:37 pm

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

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    October 30, 2012 at 12:35 am

    These are awesome!

    Reply
  6. Vicki Bensinger says

    October 30, 2012 at 2:06 am

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

    Reply
  7. MH. says

    October 30, 2012 at 8:22 am

    Absolutely delicious! I'm longing for these bars right now! 🙂

    Reply
  8. Joanne says

    October 30, 2012 at 10:50 am

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

    Reply
  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
  10. Fashionablefoods says

    October 30, 2012 at 1:55 pm

    They are tempting now wonder…:)

    Reply
  11. Price says

    October 30, 2012 at 1:59 pm

    Oh, MERCY.

    Reply
  12. We Are Not Martha says

    October 30, 2012 at 2:25 pm

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

    Sues

    Reply
  13. Rachael {Simply Fresh Cooking} says

    October 30, 2012 at 3:51 pm

    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!

    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
  15. Jenny says

    October 30, 2012 at 6:35 pm

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

    Reply
  16. Averie @ Averie Cooks says

    October 31, 2012 at 3:27 am

    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!

    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
  18. Kevin says

    October 31, 2012 at 10:51 am

    Anonymous: Dark chocolate chips will work! 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
  20. Shawna says

    November 1, 2012 at 2:31 am

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

    Reply
  21. Shawna says

    November 1, 2012 at 2:32 am

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

    Reply
  22. Shawna says

    November 1, 2012 at 2:32 am

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

    Reply
  23. Allison Day says

    November 1, 2012 at 9:44 pm

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

    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
  25. 2 Tramps says

    November 3, 2012 at 12:53 am

    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!

    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
  27. Avanika [YumsiliciousBakes] says

    November 15, 2012 at 10:40 pm

    Ooh these look amazing. I miss Rolos 🙁

    Reply
  28. Barb Shaw says

    December 7, 2012 at 3:14 pm

    can this be frozen?

    Reply
  29. Barb Shaw says

    December 7, 2012 at 3:15 pm

    can this be frozen for a couple of weeks?

    Reply
  30. Barb Shaw says

    December 7, 2012 at 3:15 pm

    can this be frozen?

    Reply
  31. Kevin says

    December 8, 2012 at 6:18 pm

    Barb Shaw: Yes this freezes well. Enjoy!

    Reply
  32. Isabelle dion says

    December 28, 2012 at 1:08 pm

    Très, très bon!!

    http://lepalaisgourmand.blogspot.ca/2012/12/carres-gateau-au-fromage-aux-rolos.html

    Reply
  33. Anonymous says

    February 24, 2013 at 11:27 pm

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

    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
  35. Wendy says

    December 21, 2013 at 6:27 am

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

    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
  37. ekgiles68 says

    October 12, 2014 at 10:04 pm

    If you double this recipe would a 9 x 13 pan work?

    Reply
  38. kevin says

    October 29, 2014 at 3:26 pm

    ekgiles68: It should be a little bit less than double but double will work, the bars will just be a little thicker.

    Reply
  39. Anonymous says

    June 16, 2016 at 9:11 pm

    I make treats for my third grade class. I took Nilla wafers, heated them for about 5 minutes in the oven and then put Rollos on them and made a sandwich. My kids LOVED them.

    Reply
  40. Robin Springer says

    October 26, 2018 at 2:42 am

    I want this so bad right now; I can’t even drool over it straight. Where’s the milk!!? 🙂

    Reply
  41. Melony says

    July 6, 2019 at 2:11 pm

    Making this right now. It has been baking for 50 minutes now and it still isn’t setting. I followed the recipe exactly. I feel like it’s missing something in the batter.

    Reply
    • kevin says

      July 7, 2019 at 9:32 am

      Cream cheese and eggs are the only ingredients required for cheesecake to set. How thick is the cheesecake layer?

      Reply
  42. Jack says

    December 14, 2019 at 8:21 pm

    Kevin!
    Once again, you’ve outdone yourself!
    Keep up the good work.
    Jack

    Reply
  43. Elizabeth says

    December 9, 2022 at 6:15 pm

    Kevin, these Rolo Cheesecake Bars sound amazing! I’m having trouble finding the mini Rolo’s, and was wondering if Mini Reese’s Milk Chocolate Peanut Butter Cups might be an okay substitute? Thanks for the recipe!

    Reply
    • kevin says

      December 12, 2022 at 9:03 am

      Mini Reese’s are so good in these!

      You can use the recipe as written with just that one substitution, or you could also do one or both of:
      1. Replace the 1/3 cup caramel sauce in the cheesecake with 1/3 cup peanut butter.
      2. Replace the dark chocolate in the ganache with milk chocolate.

      Reply
      • Elizabeth says

        December 12, 2022 at 7:51 pm

        Kevin, thanks for getting back to me!! Love your suggestions & your Blog 🙂 Happy Holidays!

        Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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