No-Bake Rolo Tart!
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A delicious no-bake rolo tart with an oreo base and caramel filling that will be the perfect showstopper for any occasion!
No-bake desserts
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.
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.
Rolo bakes
Whenever I have made anything with Rolo’s on this bog, it has gone insane. They are always such popular bakes (so popular I actually named my first dog, Rolo), and I just can’t get enough myself. I feel like they are such a retro chocolate and they work so well inside bakes.
My salted caramel drip cake is always so popular amongst you guys, especially for a birthday bake, but one of my personal favourites is my Rolo cookie bars. They are just so thick and gooey throughout and I always want to have another slice. Of course, the Rolo is quite a sweet chocolate and I think it compliments the ingredients of a bake so well.
The biscuit base
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.
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!
Caramel filling
I decided to use a tinned caramel for my caramel layer as the amount in the tin is perfect for me. You can either use a tin or other caramels, Dulce de Leche etc – a thick caramel sauce is all you need! You can of course, like what I often do, make your own homemade caramel sauce and use that in the recipe instead as it is simply glorious; but I get that it is a lot more work.
If you like things a little salty, you can salt the caramel like in my Salted Caramel Chocolate Tart. It has a relatively good balance of sweet and bitter as the oreo crust and dark chocolate filling is enough bitterness for me, but this is personal taste – it’s so versatile in that respect.
Ganache top
As mentioned above, I use dark chocolate for the filling of this tart because it balances with the sweet of the caramel and Rolos really well, but you can swap it up if you want.
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 and it won’t set.
Tips & Tricks
- This recipe will last for 3+ days in the fridge
- You can freeze this recipe for 3+ months
- See the blog post notes for switching biscuits/chocolate etc
- If you want to make your own caramel, you can find my homemade caramel sauce here
- I use this tart tin in this recipe
No-Bake Rolo Tart!
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
Biscuit base
- 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 loose bottomed tart tin (mine was 3cm deep).
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 until smooth.
- Alternatively add all of the ingredients to a bow, and melt in short bursts.
- Once the mixture is smooth, spread the tin of caramel onto the bottom of the biscuit base
- Pour over the chocolate ganache
- Add the rolos and some halved Rolos to the top like you can see in my pictures and sprinkle on your sprinkles.
- 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!
Notes
- This recipe will last for 3+ days in the fridge
- You can freeze this recipe for 3+ months
- See the blog post notes for switching biscuits/chocolate etc
- If you want to make your own caramel, you can find my homemade caramel sauce here
- I use this tart tin in this recipe
ENJOY!
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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.
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?
Thanks,
Georgie
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
Can this be made ahead and frozen?
Yes it can! x
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!
Hiya, it is definetly worth a try just make sure not to overheat it as it can split the mixture x
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?
Hii! What brand of dark chocolate did you use? But yes you can freeze it to set it bit quicker x
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
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!
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.
Thanks
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
So simple and so delicious!
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%?
I personally always prefer using 70% or darker for best results x
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
The millionaires shortbread caramel is completely different – you want to make my caramel sauce recipe instead and cool it down and use that!
Made this 3 times now and me family and friends absolutely love it
I used the dark chocolate . It was Morrison’s dark cooking chocolate xx
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
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 💕
Did you use the dark chocolate required or did you substitute it for milk chocolate? As that would be the usual reason x
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.
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
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!
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?
Thank you for your delicious recipes. Could I use coconut oil instead of butter to try make a vegan base?
I haven’t tried this myself, but I have used a vegan butter before and it worked well!!