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No-Bake Rolo Tart!

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A delicious No-Bake Rolo Tart that will be the perfect Showstopper for any occasion!

SO, I thought it was time for something delicious. After the success of my No-Bake Caramel Rolo Cheesecake, I thought it was time for another Rolo recipe as you all seem to LOVE them! Like, I can’t deny it.. I love Rolo recipes! Yum. But anyway… I wanted it to be another No-Bake recipe for now as I was craving a delicious dessert, and I find baking with Rolos tricky because of the caramel in them.

I decided to go for an Oreo crust on this dessert because I adore the flavour of Oreos, and they work remarkably well with all sorts of different fillings. My No-Bake Oreo Chocolate Tart is a good example of this! I also love how the crust looks with the contrast of the caramel.. but we all know thats just a bonus. I’m really making excuses for having such an indulgent dessert.

It’s not really about looks when it comes to food. Sure, it does help if something looks delicious, and I find that the more delicious a recipe the more of you will look at the recipe, but seriously… when I bake at home for myself, I don’t faff about with it all. It’s ALL about taste to me! However, this just happens to be so incredibly easy to make, AND looks INSANE.

I decided to use Carnations Caramel for my caramel layer as the amount in the tin is perfect for me. You can either use Carnations Caramel, any other caramel, Dulce de Leche etc – a thick caramel sauce is all you need! I don’t personally think it needs salting though to make it Salted Caramel like my Salted Caramel Chocolate Tart as the Oreo Crust and Dark Chocolate filling is enough bitterness for me, but this is personal taste!

If you want to use Milk Chocolate, you can! However, it does make it very sweet. You also need to use only 250ml of double cream, and 35g of butter, as the milk chocolate makes it slightly runnier so you need more chocolate in comparison to cream. I wouldn’t recommend white chocolate for this however as that would definitely be too sweet.

You can also swap the Oreos up for something else, but as I have already mentioned I utterly adore them in this recipe. Instead, you could use Digestives, golden Oreos, or anything! You just need the same amount of biscuits, and roughly the same amount of butter. Also, for the Oreos, you don’t have to remove the centres if thats something you’re worrying about. I keep them in and save the effort!

I really hope you guys love this recipe as it is DEFINITELY one of my new favourites – let me know how you get on! Imma go make another one and eat it all to myself. Yay.

4.5 from 2 votes
No-Bake Rolo Tart!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A delicious No-Bake Rolo Tart that will be the perfect Showstopper for any occasion! Oreos, Caramel, Chocolate and oodles of Rolos! 

Course: Dessert
Cuisine: Tarts
Keyword: Rolo
Servings: 12 Slices
Calories: 479 kcal
Author: Jane's Patisserie
Ingredients
Oreo Crust
  • 300 g Oreos
  • 100 g Unsalted Butter (melted)
Filling
  • 250 g Dark Chocolate
  • 300 ml Double Cream
  • 50 g Unsalted Butter
  • 350 g Caramel (one tin)
Decoration
  • 200-250 g Rolos (some halved)
  • Sprinkles
Instructions
For the Oreo Crust
  1. Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep). 

  2. It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

For the Filling
  1. Chop the chocolate up finely and put into a bowl along with the butter in cubes. 

  2. In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides. 

  3. Once hot, pour over the chocolate and butter and beat with a spatula! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time!

  4. Once the mixture is smooth, spread the tin of caramel onto the bottom of the Oreo base (It might be easier to beat the caramel slightly to loosen it first). 

  5. Once on, spread the chocolate mixture onto of the caramel. 

  6. Add the Rolos and halved Rolos to the top like you can see in my pictures and sprinkle on your sprinkles. Doing this now will mean they will set into the dessert so they don’t fall of everywhere! 

  7. Leave to set for 3-4 hours, or overnight.

  8. Carefully remove from the tin, and enjoy! Serve with a dollop of cream, or on its own – yum!

Recipe Notes
  • I used Dark chocolate in this dessert as the Rolos and Caramel layer are really sweet, so the bitterness of the chocolate is the perfect marriage in my mind!
  • You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 3 tubes of Oreos, and 150g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
  • This dessert will last in the fridge for 3days, covered.
Nutrition Facts
No-Bake Rolo Tart!
Amount Per Serving
Calories 479 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 19g119%
Cholesterol 63mg21%
Sodium 201mg9%
Potassium 283mg8%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 34g38%
Protein 4g8%
Vitamin A 700IU14%
Vitamin C 0.2mg0%
Calcium 80mg8%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Dessert & No-Bake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

53 Comments

  • Gareth Williams
    February 19, 2020 at 10:20 pm

    Hi we made this but the butter seemed to separate from the chocolate and sat on top of the tart. Do u know y this happened?

    Reply
    • Jane's Patisserie
      February 20, 2020 at 7:28 pm

      It could potentially be that it got too hot – but I’m not 100% sure if all the ingredients were correct as I’ve never experienced this!

  • Helen
    December 30, 2019 at 7:26 pm

    4 stars
    How did you get your Rolos to stay at the top?? Mine have just sunk to the bottom and you can’t see them!!

    Reply
    • Jane's Patisserie
      December 31, 2019 at 8:41 am

      As the tart is quite thin, I found they stayed at the top easily! If you struggle – wait for the tart to set for a bit first.

    • Tiffanie
      January 19, 2020 at 5:24 am

      My ganache was very thin too. My rolos stayed at top but my sprinkles sunk in the filling. Mine made way more ganache then would fit as well…not sure what happens.

    • Jane's Patisserie
      January 19, 2020 at 9:42 am

      Did you definitely use dark chocolate? Some chocolates will make it thinner naturally due to cocoa content differences – and it just means you used a tin that was too small.

    • Tiffanie
      January 20, 2020 at 7:17 pm

      interesting. i used part dark chocolate and part milk chocolate. so you think its the cocoa content? Also, it was ALOT more filling. i couldve made 2 tarts. I guess i didnt look at your tin size, i just assumed it was the same as your other ones. I made your terrys orange chocolate tart and toblerone tart with this tart tin and they came out perfect. I will try again!

    • Jane's Patisserie
      January 21, 2020 at 12:50 pm

      Yeah, that will make a very large difference. As per the recipe, you need dark chocolate.

  • Maisie
    July 21, 2019 at 2:53 pm

    5 stars
    Any recommendation on dark chocolate? I’m going to make this later I can’t wait!

    Reply
    • Jane's Patisserie
      July 21, 2019 at 3:55 pm

      I use supermarket own dark chocolate, the cheapest one – or Callebaut (buy online) if you want to use good quality!

  • Anna
    August 25, 2018 at 1:09 pm

    I’m making this tomorrow for a bbq and was thinking I might mix it up and put a thin layer of cheesecake in the bottom before the caramel and chocolate, do think that would work?? 🤔

    Reply
    • Jane's Patisserie
      August 25, 2018 at 1:12 pm

      Hiya! You could do! However you’d need to use a different in, as the mixture fits this size tin perfectly! x

  • Caroline McCllum
    June 13, 2018 at 8:19 pm

    Hi many thanks janespatisserie for your no bake rolo tart made on Sunday 11th June and it was amazing nit too sweet but very enjoyable I have made many of your recipes and all have been a success I cook for all my family on Sundays and I’m always looking for new pudding recipes there are sixteen if us. Many thanks

    Reply
  • Tania
    May 30, 2018 at 6:43 pm

    How big is the tin?

    Reply
  • Julia
    February 5, 2018 at 7:26 am

    I really want to try this out, I love the idea of an oreo base!

    Julia // The Sunday Mode

    Reply
  • Laurie Brooks
    November 15, 2017 at 2:10 am

    I have never heard of a tin of caramel. Is there an alternative?

    Reply
  • Rose
    August 13, 2017 at 1:15 pm

    Hiya I don’t know if I can get tinned caramel in any of my local shops! Is there any thing else I could use?

    Reply
  • Sara
    May 21, 2017 at 1:16 pm

    Hi, I don’t like Oreos (sorry!!). What can I use as an alternative for the base, thanks.

    Reply
  • Derek
    May 5, 2017 at 6:17 pm

    This dessert will last in the fridge for 3days, covered. – I love your sense of humour!

    Reply
  • Catherine
    April 2, 2017 at 8:45 am

    Great recipe, have made it a couple of times and it’s gone down very well! Have you ever frozen it before? I’m making it for a birthday party and would like to make ahead and freeze.

    Reply
    • Jane's Patisserie
      April 2, 2017 at 5:39 pm

      I haven’t I’m afraid.. I don’t see why it wouldn’t work, but I have never personally tried! x

    • Sherry Wilder
      June 14, 2017 at 7:08 pm

      Did you end up freezing it? I would like to try as well.

    • Catherine
      June 15, 2017 at 8:27 am

      No I didn’t freeze it in the end, I just made it a few days before and it was fine. Let us know how it freezes if you do freeze it

  • rosie
    December 12, 2016 at 7:30 pm

    do i have to take the cream out of the oreos before i blitz them to make the base?

    Reply
  • Phoebe
    October 22, 2016 at 12:08 pm

    Do you put this in the fridge to set immediately or leave out?

    Reply
    • Jane's Patisserie
      October 22, 2016 at 6:31 pm

      You put it in the fridge to set.. it shouldnt be out of the fridge as it contains a lot of cream.

  • Debbue
    October 15, 2016 at 10:52 pm

    I’m planning on making individual tarts which measurements should I use? Also how do I store these? I’m scared of soggy pastry! X

    Reply
    • Jane's Patisserie
      October 17, 2016 at 2:52 pm

      I’m afraid I’m not sure about the measurements I’m afraid, but there won’t be a soggy bottom as you don’t bake them anyway x

  • Kathryn
    June 27, 2016 at 4:03 pm

    This looks delicious! That chocolate ganache filling and caramel, just wow. Definitely need to whip up one of these and I love an oreo crust too!

    Reply
    • Jane's Patisserie
      June 27, 2016 at 4:07 pm

      Ohh thank you, Kathryn! ❤️ I can’t resist an Oreo crust, so yummy!

  • Lisanne
    June 26, 2016 at 6:56 pm

    Just a quick question for birthday preparations – my tin is 30 x 3 cm, so could I just do the trick you mention in the tips and ideas section? Since that tin is smaller than mine (although bigger than the one in the recipe) but higher, it should even out I think? Thanks for your help!

    Reply
    • Jane's Patisserie
      June 26, 2016 at 7:14 pm

      Yeah it should be absolutely fine! I don’t know what the volume difference is however so you could potentially need more mix? Because sizing in tins is so deceptive! X

  • Sammi
    April 28, 2016 at 1:45 pm

    Just made this.
    Looks amazing! Can’t wait to devour it later at the dinner party we are off to.

    Thank you for your recipes. They’re always my go to!

    Reply
    • Jane's Patisserie
      April 28, 2016 at 4:18 pm

      I hope you have a lovely Dinner Party and you really love my Rolo Tart! Thank you so much! ❤️

  • Leanne
    April 22, 2016 at 3:49 pm

    Do you scrape out the centre of the Oreos or are they mixed in to the base? ?

    Reply
  • Holly Shannon
    April 20, 2016 at 4:28 pm

    Going to secretly buy the ingredients after work and make this for my boyfriend to cheer him up 🙂 x

    Reply
    • Jane's Patisserie
      April 20, 2016 at 5:56 pm

      Awwww yay! Let me know if he likes it!! xx

  • louise
    April 20, 2016 at 11:01 am

    It won’t last in my fridge for 3 days!! Looks fantastic.

    Reply
  • tasha
    April 18, 2016 at 9:21 pm

    This looks amazing! I really want rolo’s now.

    Tasha x sincereblonde.com

    Reply
  • All Thyme Favourites
    April 18, 2016 at 7:59 pm

    Oh. My. Word. This looks incredible.

    Reply
  • Becky
    April 18, 2016 at 7:12 pm

    Just showed my kids this picture and they want to know when I’m going to make it !!

    Reply
  • Ayesha
    April 18, 2016 at 3:19 pm

    This looks incredible! And now I’m craving some haha.

    Ayesha xxx

    Reply

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