ROLO CHEESECAKE BARS
Rolo Cheesecake Bars, just sounds like Summer (or the North Carolina season we’re currently in- “Hell’s Front Porch”).
These Rolo Cheesecake Bars are just as they’re called. A baked creamy sweet cheesecake paired with chocolatey Rolo’s on a graham cracker buttery base.
And then a semi-sweet melted chocolate layer is poured on top that sets with more Rolo’s and finished with a caramel drizzle.
Don’t be scared by the word “cheesecake”. I used to avoid all baked cheesecakes as I was fearful they wouldn’t set correctly or they might over-bake.
So I stuck to making “no bake cheesecakes” (which are also the best thing ever if you don’t want to bake and you like a quick dessert).
Like these:
Cheesecake with Wild Blueberry Jam
No Bake Brownie Batter Cheesecake
No Bake Dulce De Leche Cheesecake
All of those are incredible and my go-to recipes.
BUT THIS…
So easy, so simple, just takes a couple steps.
AND SO DELICIOUS!!
Just make sure you cut them small as they’re decadent, addicting, and perfectly sweet. Also these freeze perfectly and defrost quickly so freeze half after they cool and save them for a later treat!
Notes
AUTHOR: KARLIE RAE LANG
THIS RECIPE IS HALFED FROM THE ORIGINAL.
Ingredients
CRUST:
- 1/2 BOX GRAHAM CRACKERS, CRUMBED (13.5 FULL GRAHAMS)
- 1/2 CUP WHITE SUGAR
- 1 STICK BUTTER- MELTED (8 TABLESPOONS)
CHEESECAKE LAYER:
- 1 8 OZ CREAM CHEESE, 1/3 LESS FAT (SOFTENED)
- 1 EGG
- 1/2 CUP WHITE SUGAR
- 1/8 CUP WHITE FLOUR
- 4 OZ ROLO’S, CUT IN HALF
CHOCOLATE GLAZE:
- 1/2 STICK BUTTER (4 TABLESPOONS)
- 3 OZ SEMI-SWEET CHOCOLATE CHIPS
- CARAMEL SAUCE TO DRIZZLE
Instructions
CRUST:
- TO CRUMB GRAHAM CRACKERS, COMBINE IN A ZIPLOC AND CRUSH WITH A ROLLING PIN OR USE A FOOD PROCESSOR TO CRUMB.
- COMBINE GRAHAMS, SUGAR, AND MELTED BUTTER. MIX WELL UNTIL ALL COMBINED.
- PLACE INTO AN 8X8 FOIL LINED BAKING DISH SPRAYED WITH COOKING SPRAY FIRST.
- USE A SPOON AND SMOOTH OUT AND PRESS GENTLY TO FORM CRUST AROUND THE BASE AND SLIGHTLY UP THE SIDES OF THE PAN.
- BAKE AT 350 DEGREES F FOR 8 MINUTES.
- PLACE IN FREEZER TO COOL.
CHEESECAKE LAYER:
- ADD SOFTENED CREAM CHEESE TO A STAND MIXER OR A BOWL WITH HAND MIXER. CREAM UNTIL SMOOTH AND NO LUMPS REMAIN.
- ADD IN SUGAR AND BEAT AGAIN.
- ADD IN THE EGG, MIX.
- ADD THE FLOUR THEN MIX AGAIN UNTIL COMBINED.
- TOSS IN THE CUT ROLO’S AND STIR, POUR ON TOP OF THE COOLED CRUST.
- BAKE AT 350 DEGREES F FOR 30 MINUTES.
CHOCOLATE LAYER:
- MELT CHOCOLATE CHIPS AND BUTTER IN A MICROWAVE SAFE BOWL FOR 30 SECONDS AT A TIME MIXING IN BETWEEN.
- ONCE MELTED POUR ON TOP OF THE CHEESECAKE LAYER.
- TOP WITH ROLO’S AND A CARAMEL DRIZZLE.
- CHILL OVERNIGHT UNTIL SET.
- CUT INTO SMALL BARS AND FREEZE HALF IF YOU WANT.
I first saw these on Karlie Ray Lang’s blog and couldn’t resist making them and blogging them for you!
Much love,
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