When I think of Rolo’s I associate them with St. Patrick’s Day.  I don’t know why, I did a google search and can’t find an obvious reason, so it must just be an obscure memory in my past that tells me that Rolo’s are Irish.  Oh well thinking of them and St. Patrick’s Day made me want to share this unbelievably decadent Rolo dessert bar recipe with you.

What foods do you associate with St. Patrick’s day?

So with my mind on St. Patrick’s day I was searching for recipes to try out to share here and about the same time I received an email from a high school friend who said she was excited to try my Cheesy-Cherry Cookies.  After she made them she said she liked them, but she expected for them to be cheesier.   After I made these I will definitely be making sure she tries these bad little devil bars because they are cheesy enough, sweet enough and did I say sweet enough.  Yea, they are that sweet!  Tooth hurtin’ sweet! xo Amy

Rolo Bars

 

Author:

Amy Stafford

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Ingredients

Crust

• 1½ cups of graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons of butter, melted

Caramel Sauce:

• 1 ½ cup sugar
• 3 tablespoons light corn syrup
• ¼ teaspoon kosher salt
• 6 tablespoons water
• 6 tablespoons unsalted butter
• 6 tablespoons heavy cream
• 1 tablespoons sour cream
• 1 teaspoon Dave’s Vanilla-Coffee syrup

Filling:

• 1 (8 ounce) package cream cheese, room temperature
• ⅓ cup caramel sauce
• ⅓ cup sugar
• 1 egg
• 1½ teaspoon vanilla extract or DAVE’s
• 1½ cup mini Rolos

Topping:

• 8 ounces dark chocolate
• 2 tablespoons butter
• ¼ cup caramel sauce

Instructions

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.

Caramel:

1. In a medium saucepan add candy thermometer and over medium heat whisk together sugar, corn syrup, salt and water and bring to a boil. DO NOT STIR. Watch your thermometer and as soon as you reach 340 degrees remove from heat and dump in butter, cream sour cream and Dave’s syrup it will bubble up and start stirring until smooth.

Filling:

1. 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.
2. Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.

Topping:

1. Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
2. 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.
3. Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.

3.2.1652

About Amy Stafford

You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Tagged as: Baked Good, Candy, Dessert Bars, Rolo's Dessert