I felt like baking today. Going about a week without my oven made me really excited to use it again. I know, I’m weird. But I also just wanted some quality time with our youngest, so we got out the mixin’ bowls.
We had a half-eaten bag of Rolos that I wanted to use, so I Googled some recipes using this candy, and came across this recipe for a cheesecake bar. It just so happened I also had some cream cheese and graham crackers for the crust, so clearly it was meant to be.
One mistake we made was cutting into these before they were cool. The Rolos did not stay intact and really just got swirled into the cheesecake batter because of this, which didn’t affect the flavor, but it did alter the experience for me. Next time I’ll try to be more patient.
So here’s the recipe, adapted from the one I referred to above.
Rolo Cheesecake Bars
1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 T. butter, melted
1 (8 ounce) package cream cheese, room temperature
1/3 c. caramel sauce
1/3 c. sugar
1 1/2 tsp. vanilla
1 1/2 c. mini Rolos
chocolate sauce (for drizzling)
Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
Bake at 350 until lightly golden brown, about 8-10 minutes.
Meanwhile, cream the cream cheese, then mix in the caramel sauce, sugar, egg, vanilla, extract and mini Rolos. Pour the mixture on top of the prepared crust.
Bake at 350 for about 30 minutes or until set.
Drizzle with chocolate sauce. Let cool completely before cutting into bars.