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Ooey gooey chocolate caramel rolo bars
Ooey gooey chocolate caramel rolo bars
- Recipe Submitted by Cobb on 11/29/2014
Category: Kids, Desserts, Chocolate
Ingredients List
- ~~ Crust ~~
- 6 tbsp (85 grams) unsalted butter
- 2 tbsp sugar
- 2/3 cup (80 grams) all purpose flour
- 1/4 cup (20 grams) cocoa powder (I used special dark cocoa powder)
- ~~~ Filling ~~
- 30-40 Rolo candies halved
- 8 tbsp (113 grams) salted butter ( I highly advice to use store-bought salted butter and not replace it with unsalted butter and a pinch of salt)
- 1 X 14 oz can (397 grams) sweetened condensed milk
- 1/4 cup (50 grams) sugar
- ~~ Chocolate topping ~~
- 4 oz chocolate chunks
- 1 tbsp milk or heavy cream (I used milk)
Directions
~~ To make the crust ~~
Heat the oven to 350F. Line an 8X8 baking pan with parchment paper. Set aside.
In a food processor place the butter, sugar, flour and cocoa powder. Pulse a couple of times until it forms a soft ball.
Take the dough out and press it evenly in the prepared baking pan.
With a fork, prick the crust several times and bake in preheated oven for 25 minutes.
Cool completely.
When cooled spread half of the Rolo candies over it.
~~ To make the filling ~~
In a medium size saucepan melt the salted butter over low heat.
Add the sugar and the condensed milk.
Bring the mixture to a boil, stirring constantly (making sure it doesn't burn or you have to start all over again) and continue to cook for an additional 5 minutes until the mixtures thickens and changes color.
If you want a darker color, a toffee color, keep cooking it for 3-4 more minutes (I did it the first time, but preferred the light color in contrast with the caramel color in the Rolo candies)
While still hot, pour half over the crust and Rolo candies, add the rest of the Rolo candies and cover with the remaining caramel.
Leave to cool completely at room temperature.
~~ To make the chocolate topping ~~
Melt the chocolate chunks in a microwave safe bowl. Add the milk or heavy cream and mix well. Pout over the cold caramel and leave to set before cutting the bars.
Enjoy!
Heat the oven to 350F. Line an 8X8 baking pan with parchment paper. Set aside.
In a food processor place the butter, sugar, flour and cocoa powder. Pulse a couple of times until it forms a soft ball.
Take the dough out and press it evenly in the prepared baking pan.
With a fork, prick the crust several times and bake in preheated oven for 25 minutes.
Cool completely.
When cooled spread half of the Rolo candies over it.
~~ To make the filling ~~
In a medium size saucepan melt the salted butter over low heat.
Add the sugar and the condensed milk.
Bring the mixture to a boil, stirring constantly (making sure it doesn't burn or you have to start all over again) and continue to cook for an additional 5 minutes until the mixtures thickens and changes color.
If you want a darker color, a toffee color, keep cooking it for 3-4 more minutes (I did it the first time, but preferred the light color in contrast with the caramel color in the Rolo candies)
While still hot, pour half over the crust and Rolo candies, add the rest of the Rolo candies and cover with the remaining caramel.
Leave to cool completely at room temperature.
~~ To make the chocolate topping ~~
Melt the chocolate chunks in a microwave safe bowl. Add the milk or heavy cream and mix well. Pout over the cold caramel and leave to set before cutting the bars.
Enjoy!
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