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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.

No-Bake Rolo Tart!

A delicious No-Bake Rolo Tart that will be the perfect Showstopper for any occasion! Oreos, Caramel, Chocolate and oodles of Rolos! 
Print Pin Rate
Category: Dessert
Type: Tarts
Keyword: Rolo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Oreo Crust

  • 300 g Oreos
  • 100 g Unsalted Butter (melted)


  • 250 g Dark Chocolate
  • 300 ml Double Cream
  • 50 g Unsalted Butter
  • 350 g Caramel (one tin)


  • 200-250 g Rolos (some halved)
  • Sprinkles


For the Oreo Crust

  • 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). 
  • 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

  • Chop the chocolate up finely and put into a bowl along with the butter in cubes. 
  • In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides. 
  • 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!
  • 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). 
  • Once on, spread the chocolate mixture onto of the caramel. 
  • 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! 
  • Leave to set for 3-4 hours, or overnight.
  • Carefully remove from the tin, and enjoy! Serve with a dollop of cream, or on its own – yum!


  • 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.


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

You can find me on:

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.


  1. Georgie on May 6, 2024 at 1:24 pm

    4 stars
    Hey, love this idea! First time making a tart so tried to go with something that didn’t need to much baking 😂

    I mixed the chocolate mixture until it was smooth and put it in the fridge to set, but now my butter has separated from the ganache mixture and sits on top of the tart. If that makes sense?

    Was I supposed to leave it to set in the fridge? Or did I do something wrong with my chocolate ganache mixture maybe?


    • Jane's Patisserie on May 10, 2024 at 10:27 am

      You are meant to set it in the fridge, it simply sounds like the ganache became too hot in the process of making it so it caused it to split once it had settled x

  2. Emma on July 9, 2021 at 7:14 am

    Can this be made ahead and frozen?

  3. Michelle Cawley on June 22, 2021 at 11:44 am

    Hi Jane, making this at the weekend. I’m just wondering, could I heat the cream in the microwave and keep an eye on it, or does it have to be in a saucepan? Love your recipes, always so easy to follow!

    • Jane's Patisserie on June 28, 2021 at 3:54 pm

      Hiya, it is definetly worth a try just make sure not to overheat it as it can split the mixture x

  4. Olivia on March 14, 2021 at 3:26 am

    Hi Jane,
    I’ve just made this and the dark chocolate ganache was very runny. My rolos just sank to the bottom and I’m worried it won’t set in time. Could I put it in the freezer?

    • Jane's Patisserie on March 15, 2021 at 11:59 am

      Hii! What brand of dark chocolate did you use? But yes you can freeze it to set it bit quicker x

  5. Ann on February 12, 2021 at 8:14 pm

    Hi Jane I’d like to do individual 4 inch tarts for all the girls at my chemist how many tarts would this mix do please thank you I love your recipes

    • Jane's Patisserie on February 13, 2021 at 7:56 am

      I really don’t know for sure I am afraid, I’ve ever made it in little tart cases! But I would assume it could do all four!

  6. Kate on February 5, 2021 at 3:04 pm

    Hi Jane,
    I love making your recipies. They are divine!
    Could I ask if I used half milk chocolate and half dark for the ganache would I need to change the double cream and butter measurements? Also if I made your homemade caramel sauce as a filling would this alter once the tart is refrigerated ? Your homemade caramel is delicious but I am aware refrigeration can change it. As the tart itself needs to be refrigerated I wondered if this is why you chose carnations caramel instead of homemade. I’m really looking forward to making this as a valentine’s treat for my other half.
    I was wondering if you would consider using ermine buttercream in your recipies as I absolutely adore it but can’t see any recipies which use it. I adore your recipies so much an ermine iced cake would be amazing.

    • Jane's Patisserie on February 7, 2021 at 12:42 pm

      So the homemade caramel sauce will work well, it just sets slightly more in the fridge is all! I use the carnations as my recipes are designed to be quick and easy if people want it to be! And yes, you would need to use 150g milk and 150g dark chocolate x

  7. Jade on December 7, 2020 at 8:20 pm

    5 stars
    So simple and so delicious!

  8. KIERA Kerrigan on November 21, 2020 at 9:21 am

    Is it plain dark chocolate, or a certain percentage of dark chocolate please. I seen Sainsbury’s own brand chocolate and then lots of options like dark 70%?

    • Jane's Patisserie on November 21, 2020 at 10:48 am

      I personally always prefer using 70% or darker for best results x

  9. Lee on November 1, 2020 at 11:10 am

    Hi Jane first time making this but I can’t find the caramel so thinking of making it from scratch then in the fridge for an hour like I do with your millionaire shortbread recipe would that work

    • Jane's Patisserie on November 1, 2020 at 7:30 pm

      The millionaires shortbread caramel is completely different – you want to make my caramel sauce recipe instead and cool it down and use that!

  10. […] Some candies are easier to bake than others, but you can safely put those worries behind you with this one: there’s no baking required to make this scrumptious Rolo tart! Get the recipe here. […]

  11. Natalie on September 20, 2020 at 6:04 pm

    5 stars
    Made this 3 times now and me family and friends absolutely love it

  12. Jess on August 12, 2020 at 11:28 pm

    I used the dark chocolate . It was Morrison’s dark cooking chocolate xx

    • Jane's Patisserie on August 13, 2020 at 2:36 pm

      How strange – a ganache should always set as there is no reason it won’t unless an ingredient was wrong! The only thing to try as it’s already in the dessert is to freeze it to set it quicker x

  13. Jess on August 11, 2020 at 5:11 pm

    Hi Jane , I made this recipe yesterday and this morning when I opened my fridge the chocolate ganache hadn’t set at all . Do you know why this could be ? Love all of your recipes by the way 💕

    • Jane's Patisserie on August 11, 2020 at 7:21 pm

      Did you use the dark chocolate required or did you substitute it for milk chocolate? As that would be the usual reason x

  14. Eliza on June 24, 2020 at 10:45 pm

    This looks amazing – i can’t wait to try it! My tin doesn’t have a pop out base – any tips on removing from tin or is it best to just ‘serve’ it straight from the tin? Thank you for all your wonderful recipes; i’ve really enjoyed making them during lockdown.

    • Jane's Patisserie on June 25, 2020 at 11:31 am

      If its a tart dish still I would serve it straight from the dish – If you mean a cake tin I think it would be a little be scary to tip the pudding upside down to get it out! xx

  15. Nicki on June 14, 2020 at 12:04 pm

    5 stars
    Made this yesterday and it tastes lovely but the caramel seems to be pushed to the sides by the chocolate – is there anything I can do to prevent this? Thank you!

    • Jane's Patisserie on June 14, 2020 at 4:59 pm

      Oh no! So when I put the carnation caramel in, I just tend to take it straight from the tin and it’s still nice and thick and the thinness of the ganache mix pours over the top. If you use a different caramel they can be thinner so that could contribute! Or, you can put it in the fridge for a bit before putting the chocolate on?

  16. Louise on May 25, 2020 at 6:03 pm

    Thank you for your delicious recipes. Could I use coconut oil instead of butter to try make a vegan base?

    • Jane's Patisserie on May 25, 2020 at 7:07 pm

      I haven’t tried this myself, but I have used a vegan butter before and it worked well!!

  17. Anisha on May 16, 2020 at 12:51 pm


    If I use digestives, do I still use the same amount of butter or more?

  18. Patricia on May 6, 2020 at 12:11 pm

    Hi there! Thank you for the inspiration!
    As I don’t have double cream, I was wondering if I can replace it with whipped cream or cream cheese? (or any other alternative).
    Thank you! ✨

    • Jane's Patisserie on May 6, 2020 at 2:10 pm

      Not for the ganache part no – you need double cream!

  19. Becky Fegan on May 5, 2020 at 11:08 pm

    Made this today and it turned out perfect. Needed setting a little longer but my daughters couldn’t wait to eat it 🤣 so happy I’ve found your website during lockdown. Keeping my family more than happy 😊

  20. Clare Almquest on May 3, 2020 at 9:11 pm

    5 stars
    Another winner, went down a treat at work. So easy to make. I got handed the clean tart tin when I returned to work the next day

  21. Hannah on May 3, 2020 at 7:25 pm

    Hey, where can I get a tin this size? I’ve looked online but they’re proper pie dishes and done have the nice edges on them. Thank you for your help x

    • Jane's Patisserie on May 3, 2020 at 7:30 pm

      Lots are sold out at the minute due to everyone baking – but search for a 9″/23cm flan/tart tin with a loose bottom!

  22. Gareth Williams on 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?

    • Jane's Patisserie on 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!

  23. Helen on 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!!

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

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

    • Orla on September 12, 2021 at 7:24 am

      5 stars
      Was absolutely amazing but for some
      Reason the butter separated from the chocolate and double cream and sat on the top of the tart. Any idea why that would be? It still tasted amazing but it just looked a little funky with a film of fat along the top 🙁

  24. Maisie on 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!

    • Jane's Patisserie on 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!

  25. Anna on 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?? 🤔

    • Jane's Patisserie on 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

  26. Caroline McCllum on 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

  27. Tania on May 30, 2018 at 6:43 pm

    How big is the tin?

  28. Julia on 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

  29. Laurie Brooks on November 15, 2017 at 2:10 am

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

  30. Rose on 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?

  31. Sara on 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.

  32. Derek on May 5, 2017 at 6:17 pm

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

  33. Catherine on 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.

    • Jane's Patisserie on 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 on June 14, 2017 at 7:08 pm

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

    • Catherine on 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

  34. rosie on 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?

  35. Phoebe on October 22, 2016 at 12:08 pm

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

    • Jane's Patisserie on 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.

  36. Debbue on 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

    • Jane's Patisserie on 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

  37. Kathryn on 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!

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

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

  38. Lisanne on 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!

    • Jane's Patisserie on 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

  39. Sammi on 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!

    • Jane's Patisserie on 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! ❤️

  40. Leanne on April 22, 2016 at 3:49 pm

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

  41. Holly Shannon on 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

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

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

  42. louise on April 20, 2016 at 11:01 am

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

  43. tasha on April 18, 2016 at 9:21 pm

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

    Tasha x sincereblonde.com

  44. All Thyme Favourites on April 18, 2016 at 7:59 pm

    Oh. My. Word. This looks incredible.

  45. Becky on 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 !!

  46. Ayesha on April 18, 2016 at 3:19 pm

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

    Ayesha xxx

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