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Delicious Chocolate Chip Rolo Cookie Bars that everyone will love – delicious cookie, chocolate chips, and tonnes of Rolos

Say hello to one of my favourite recipes that I have ever posted in my life, and I will always and forever be obsessed with this bake. 

I have already posted a recipe for some DELICIOUS M&M Cookie Bars and… oh my days I adore them so much. Like, I’ve made them SO many times now, and so many of you guys love them too.

Cookie dough 

Alot of my cookie doughs can vary between chocolate based cookie doughs (like my creme egg cookie bars and my triple chocolate NYC cookies) and then plain cookie doughs like these beauties, and my Mini egg NYC Cookies

This recipe uses 275g of plain flour, but if you want to use a chocolate based cookie dough, then you need to remove 50g of plain flour and add in 35g of cocoa powder; do as the M&M Cookie Bars recipe says!

  • Flour – For my cookie bars it is best by far to use plain flour – a flour like self raising flour will cause the cookie bars to be cake like!
  • Bicarb – Baking powder and bicarbonate of soda are different things… bicarb is ideal for this recipe!
  • Salt – I always love a little salt in my cookies, especially caramel based ones = salted caramel anyone?!
  • Butter – Unsalted butter or baking spread works well for these, you don’t have to worry too much!
  • Vanilla – Optional, but utterly delicious.
  • Chocolate – The most important bit. Rolos, and chocolate chips. 

Rolos 

So, when I realised I had an absolute abundance of Rolos in my cupboard by accident, I wanted to merge all things deliicious and create some rolo cookie bars! I have my rolo cookies on my blog already, and whilst i love them – these cookie bars do win out for me. 

Fun fact, I used to have a dog called Rolo – thats how obsessed I have been in the past. Sweet little chocolates with pocket of caramel in the middle… what could possible be better?!

These delicious bars are super gooey decadent cookie style. The caramel in the Rolos makes the cookie bars softer and sweeter, whilst also still having little pockets of caramel throughout.

Chocolate

Adding in an extra small amount of chocolate chips gives it that extra hit of chocolatey-ness that I crave! You could easily use white or dark chocolate chips… but milk is my go-to!

There isn’t really a rule to the amount of chocolate to use, but too much may mean the cookie bars don’t bake particularly well. The ratio of rolos to chocolate chips in these beauties is my ideal. 

After the success of my other Rolo recipes such as my No-Bake Caramel Rolo Cheesecake, Rolo Cupcakes, Rolo Fudge, and No-Bake Rolo Tart – I knew you would all appreciate this as well.

I hope you guys love these as much as my trusty taste testers and I did! Enjoy!

Rolo Cookie Bars!

Delicious Chocolate Chip Rolo Cookie Bars that everyone will love – delicious cookie, chocolate chips, and tonnes of Rolos!
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Category: Traybakes
Type: Cookie Bars
Keyword: Rolo
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 16 pieces
Author: Jane's Patisserie

Ingredients

  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tbsp cornflour
  • 115 g unsalted butter/stork
  • 55 g granulated sugar
  • 135 g light brown soft sugar
  • 1 medium egg (beaten)
  • 1/2 tsp vanilla extract
  • 250 g Rolos
  • 100 g milk chocolate chips

Instructions

  • Preheat your oven to 190ºC/170ºCfan and line a 9x9inch square tin with parchment paper, and leave to the side for now.
  • Whisk/mix the plain flour, bicarbonate of soda, salt and cornflour together so its evenly distributed – leave to the side.
  • In a larger bowl, melt the unsalted butter/stork. Add in both the granulated sugar and light brown sugar, and whisk for about 2 minutes so all of the sugar starts to dissolve and the mixture is smooth.
  • Add in the egg  and the vanilla bean extract, and whisk again briefly until smooth. (I used an electric whisk)
  • Add in the dry ingredients, the Rolos (apart from a handful), and the milk chocolate chips. Mix with a spatula until a thick cookie dough is formed.
  • Press the mixture into the bottom of the tin and press in the handful of Rolos into the top for decoration. 
  • Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
  • Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack.
  • Cut the bake when it’s cooled into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!

Notes

  • For these babies, feel free to use big Rolos, mini Rolos, a mixture - whatever you fancy!
  • If you can’t access Rolos, you could use something that is a soft caramel like pieces of Cadbury’s caramel maybe? I wouldn’t suggest using a hard caramel sweet however as it will bake differently. You could also use something such as Munchies!
  • These delicious little things will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.
  • You can freeze these once baked for up to 3 months, or from unbaked for 3 months also. If baking from frozen, just add on 2-3 minutes extra!
  • If you want to try a cookie version, find them here

ENJOY!

Find my other 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.

107 Comments

  1. Honor Geary on May 27, 2021 at 7:42 pm

    Can I use 206g of tools instead? Thanks!

    • Honor Geary on May 27, 2021 at 7:43 pm

      I meant Rolos! autocorrect is a bi annoying lol



    • Jane's Patisserie on May 28, 2021 at 10:43 am

      Yes you can xx



  2. Davina on March 16, 2021 at 12:47 am

    Hi Jane

    If I was to substitute the rolos for mint aero would that work? If so how much would you recommend i use and would I need to freeze the aero beforehand?
    Many thanks!

    • Jane's Patisserie on March 23, 2021 at 3:22 pm

      It may not be a straight swap – mint aero is lighter so you would need less, and as its an aerated chocolate it may dissolve strangely!



  3. Christine Miller on February 8, 2021 at 11:17 pm

    Hi I did one of these a couple of weeks ago and it didnt turn out right at all but then I realised your recipe says 9×9 tin and I did mkme in 7×7 tin lol so that’s where I went wrong. Please could you tell me what quantity of the recipe would do best for a 7×7 tin. Would half do?

    • Jane's Patisserie on February 9, 2021 at 9:00 am

      Yes, you’d want to use half for a 7″ tin! X



  4. Lorraine on January 9, 2021 at 5:37 pm

    Hi! I have loads of mini rolos and was wondering wether I can use the same weight of these as if I was using the regular ones? Also, should they be frozen beforehand like in the Mars bar brownie recipe? When I tried this recipe before o froze them but the end result was a bit firmer than I wanted so not sure if that’s because I froze the rolos or just that I need to drop a few mins off the bake time. Thanks 😋

    • Jane's Patisserie on January 10, 2021 at 2:07 pm

      I don’t freeze the Rolos (otherwise it would be mentioned on the recipe) so it could have been that or slightly over baked – but yes you can use the little ones easily by swapping! X



  5. Sammy on November 14, 2020 at 5:16 pm

    Hi, I can’t find cornflour anywhere 🙈 can I make it without? Thanks

    • Jane's Patisserie on November 15, 2020 at 8:38 am

      Cornflour is there for the best texture and best results, but it can be done without. Use 25g more flour instead!



  6. Sara on September 19, 2020 at 10:25 am

    Made these many times and they are amazing, always a success and made me popular in work!
    Quick question, I fancy making a peanut butter version of this recipe, what would be the best way to go? just add 50-75 grams of pb to the mixture? Should I lower the butter?

    • Jane's Patisserie on September 20, 2020 at 11:56 am

      You can certainly give that a go – yes!



  7. Chloe on July 22, 2020 at 4:57 pm

    These taste amazing!!! I first made them a couple weeks again but they didn’t turn out right I put them in for 25 mins but seemed really dry & overcooked so tried again & put them in for just 20 mins & they’re perfect!!

    • Jane's Patisserie on July 22, 2020 at 7:10 pm

      It may be that your oven is slightly hotter, but baking is definitely about experimenting so I’m glad they worked! x



  8. Alz on July 15, 2020 at 10:39 am

    Hello, how much should I reduce the recipe by for an 8×8 square tin?

  9. Molly on July 10, 2020 at 1:21 pm

    Have you tried this with an egg replacer at all? Trying to consider how I could make this vegan (using different chocolate to rolos of course)

    • Jane's Patisserie on July 10, 2020 at 3:09 pm

      I have made my cookie bars with the flaxseed type replacement, and lots of my readers have made them vegan before with success!



  10. Lisa Hornsby on July 9, 2020 at 7:17 pm

    I can’t seem to find bicarbonate of soda could I leave it out or use something else instead?

  11. Sam on July 8, 2020 at 8:03 pm

    Hey Jane, I noticed that on your blog it says to use choc chips for the Rolo cookie bars but on your YouTube video you had just cut up a bar of chocolate.
    I can’t get a hold of Callebeut choc chips atm so would you recommend a Cadbury’s or galaxy bar or did you use something else?
    Thank you!

    • Jane's Patisserie on July 9, 2020 at 9:40 am

      Chocolate chips/chopped chocolate is basically the same thing – you can just chop up a bar of chocolate! xx



  12. Sophie on July 1, 2020 at 8:55 am

    Hi! Would crunchie work in these?

    • Jane's Patisserie on July 1, 2020 at 1:56 pm

      Crunchie can sometimes dissolve or go chewy in baking but otherwise it should be okay! X



  13. Lauren on June 24, 2020 at 6:41 pm

    Hey😊 Do you think i could swap the Rolo’s for Mars bar bites instead and freeze them for a while before i bake them? Thank you x

  14. Kathy on June 21, 2020 at 8:22 pm

    Ohhhhh myyyyy! Not sure if my guests will get any of these. Just took them out of the oven and had to “check if they were ok”. YES! Weighed the amount from a family size bag for “1” bag and cut them in half and mixed with flour. Added a few more on top. Wasn’t too sure about the dough consistency (was a bit stiff) but it came out perfect.

  15. Becky on June 11, 2020 at 7:45 pm

    Hi Jane. I am struggling to get hold of cornflour, how can I modify this recipe? Many thanks.

    • Jane's Patisserie on June 12, 2020 at 10:16 am

      The cornflour is designed to be there for the texture (it makes it better) but you can substitute for 25g flour (but the texture may be different!)



  16. Adele on June 5, 2020 at 11:28 am

    Hi, would I be able to use Dark Brown sugar instead of light?

    • Jane's Patisserie on June 5, 2020 at 12:40 pm

      You can – but personally I would just use all granulated!



  17. Raspberry Rum Collins – kqAlexandra on May 31, 2020 at 10:37 am

    […] change has had a few ups (lots of tasty salads and healthy dinners) and downs (Jane’s Patisserie Rollo cookie bars).In line with my Teeny Tiny Habits blog and following BJ Fogg’s advice, I decided to make a teeny […]

    • Lisa Winters on July 10, 2020 at 3:14 pm

      Hi there,

      Do you think this recipe would work if I used Cadburys Nibbles? They’re like the giant buttons but with caramel in the middle.

      Thank you,

      Lisa 😁



    • Jane's Patisserie on July 10, 2020 at 3:19 pm

      yes it would!! x



  18. Sarah on May 26, 2020 at 1:45 pm

    How much cocoa powder would you add/ how much flour would you remove to make these chocolate?

    • Jane's Patisserie on May 26, 2020 at 4:10 pm

      Hey! I would say about 25g swap would do! You could use up to about 35g if you want them slightly more chocolatey x



  19. Kelsey on May 4, 2020 at 6:27 pm

    I made these yesterday and they’re delicious! They’re lovely and gooey and chewy, and have gone down a treat!

  20. Charlotte Burt on May 3, 2020 at 8:07 pm

    THE best cookie bars ever, especially with the rolos🤩

  21. Radhika on April 20, 2020 at 3:16 pm

    Hi Jane

    With the Rolo Cookie Bars, can i swap the 100g of choc chips for extra Rolo’s instead? xx

    • Jane's Patisserie on April 20, 2020 at 4:45 pm

      No – you will overload them and it probably won’t bake very well. It’s best to stick to the quantities.



  22. Chloe on April 12, 2020 at 11:12 pm

    Hi Jane,

    Would this recipe work as a giant cookie if I was to bake it into an 8” cake tin?

    Thank you 🙂 x

    • Jane's Patisserie on April 13, 2020 at 8:39 am

      A 9″ square tin is more like a 10″ circle, so it would be quite deep for an 8″ round. This means it may take longer to bake through in the middle so keep an eye on it not overcooking around the edges!



  23. Ashley on March 19, 2020 at 12:49 pm

    I have brown granulated could I use that ?

    Thanks

  24. Ashley on March 18, 2020 at 6:40 pm

    Hi there I was wondering if you could use caster sugar instead of granulated? As I cant get hold of it because of panic buying

    Thanks

    • Jane's Patisserie on March 18, 2020 at 7:16 pm

      Granulated really is better for these kind of cookies – but it might just bake slightly softer – otherwise will be fine though if that’s all you have!!



  25. Zoe on February 24, 2020 at 6:20 pm

    We have a gluten intolerance in the family but I’d love to make these, can I just change the flour for gluten free flour or do I need to do anything else?!

  26. Emma on January 9, 2020 at 2:07 pm

    Could I substitute the Rolos for galaxy caramel? If so how much and should I still use chocolate chips? Thank you!

    • Jane's Patisserie on January 9, 2020 at 2:17 pm

      I would use the same weight of galaxy for Rolos – but be careful to not break the galaxy up too much. It might be better to freeze them first! And the chocolate chips is up to you – I still would!



  27. Padma on January 5, 2020 at 4:25 pm

    They look delicious.

  28. Kirstie on November 27, 2019 at 9:29 am

    I am so excited to make this recipe.
    I am just wondering can I use a slightly bigger tin than a 9×9 ?

    • Jane's Patisserie on November 27, 2019 at 7:30 pm

      It genuinely depends how much bigger – anything bigger will make the bake thinner, and the bake take less time to bake.. and potentially dry it out a little more! x



  29. Faye on November 8, 2019 at 10:35 pm

    Hello! can the mix be made the day before and kept in the fridge overnight to bake the next day or will this affect it? Thanks x

    • Jane's Patisserie on November 10, 2019 at 5:23 pm

      Yes you can! You can also freeze the cookie dough!



  30. […] everyone their own Rolo Cookie for their wedding favour in case they were feeling peckish. Holla at Jane’s Patisserie for her insane […]

  31. Phil on June 30, 2019 at 5:47 pm

    Thanks for this Jane, they’re worked out well. One suggestion I can offer is, instead of using full-size Rolos, to try using Mini Rolos? The full-size ones can be a bit difficult to manage when pressing the dough into the tray, so perhaps the mini ones might make it easier. I haven’t tried it yet, though – just a theory.

    • Jane's Patisserie on June 30, 2019 at 7:48 pm

      I disagree – I think full size Rolos are much better, and I have made it countless times with them without any issues. Pressing the dough in is easy when using your hands or a spatula!



  32. Gillian on March 13, 2019 at 5:37 am

    Hi Jane,
    I’m thinking of baking these but I don’t have the correct baking tray, I do however have a foil roasting tray (one of the disposable ones. Do you think it would work similarly if I were to use the disposable tray? Thanks in advance. Btw I literally will go nowhere else for recipes after I found this page!

    • Jane's Patisserie on March 13, 2019 at 8:56 am

      Yes they should be fine! Obviously is the volume sizing of the trays is different the traybake may take different times to bake, but it should work fine!



  33. Ellen on March 2, 2019 at 4:59 pm

    I made these a few weeks ago and they were amazing! I definitely didn’t save enough to put on top though!

  34. […] first thing I made were these Rolo Cookie Bars from Jane’s Patisserie. I’ve been wanting to make cookie bars for so long, so when my mum chose this recipe, I was so […]

  35. Amee on February 11, 2019 at 5:40 pm

    I made these the other day and they were so tasty!! The only thing is mine came out a bit dry and crunchy. I have a gas oven so not sure if I did the conversion wrong. What temperature would you recommend for gas and do you think I should alter the cooking time?

    • Jane's Patisserie on February 11, 2019 at 7:08 pm

      I’m not 100% sure as I haven’t baked these on a gas oven before! Maybe just reduce the cooking time by a few minutes, or lower the temperature a bit! X



  36. Jodie on November 27, 2018 at 1:38 pm

    Just made these, smell delicious (I’m diary free as I’m breastfeeding a newborn with a cows milk allergy) so I haven’t tried them. However when I’ve tried to cut them they are just very gooey…🤔 have I cooked them too high or shall I leave out some Rolos next time or more flour?

    • Jane's Patisserie on November 27, 2018 at 5:29 pm

      They’re designed to be gooey! Maybe just bake a couple more minutes next time! x



  37. Daniel Mattock on November 8, 2018 at 11:16 am

    Can you freeze them?

  38. Rochelle on November 2, 2018 at 9:12 am

    Recipe looks delicious!!!! I can’t wait to try this!!!! I tried your brownies the other day so if this is anything to go by it’s going to be a winner!!!!

    • Meg Dobson on July 26, 2020 at 2:54 pm

      If I wanted to add a biscoff spread In the cookies (around 60g) do I need to add less butter? X



    • Jane's Patisserie on July 26, 2020 at 5:47 pm

      Do you mean as part of the cookie dough? I don’t think that would produce any flavour so I wouldn’t say it’s worth it but you can try!



  39. Jess on October 27, 2018 at 5:28 am

    Made these yesterday, they were absolutely delicious (all gone already). Tried a couple of shops and couldn’t get Rolos so we resorted to getting a bar of dairy milk caramel and using the squares of that instead. It turned out lovely- especially when still warm with a dollop of ice cream!

  40. Emma on April 27, 2018 at 11:24 am

    Hi how many rolos do I add in ??

    • Jane's Patisserie on April 27, 2018 at 11:29 am

      The amount is listed in the ingredients.



    • Jamie Ellwood on June 27, 2018 at 3:42 pm

      Hi Jayne.

      When it comes to the vanilla extract, can I use the vanilla paste instead?



  41. […] We had another charity bake sale at work recently so with it being midweek I didn’t want to spend hours in the kitchen after work. Similarly to the Salted Caramel Cookie Bars I made recently, I found these ones on Pinterest too. I’ve not had rolo’s for ages and these seemed a good an excuse as any to have some! The recipe was from Jane’s Patisserie […]

  42. […] and it kinda made me realise that I hadn’t baked actual cookies in a while. I made my Rolo Cookie Bars again recently for a youtube video, and I ADORE THEM SO MUCH, but I felt like I wanted an actual […]

  43. Emma on January 21, 2018 at 4:26 pm

    These are delish! I made them last weekend for my friends and my boyfriend has asked for them again already! I didn’t have any plain granulated sugar so I used golden and it was still lush so I’m sticking with that now. Thanks for the recipe 🙂

  44. Leanne on January 19, 2018 at 12:52 pm

    These are so yummy and so so addictive! I think I end up making a batch nearly every week for some reason or another (Mostly made up reasons just so I can eat some but hey ho!) They always go down well with whoever ends up eating what I’ve left over 😁

  45. Paula on November 3, 2017 at 12:03 am

    I’ve never heard of ‘corn flour ‘. I’m sure it’s not cornmeal. Can I just use an extra tablespoon of plain flour or is it the same as cornstarch??!

    • Jane's Patisserie on November 3, 2017 at 7:44 am

      I believe it’s the same as cornstarch. ☺️



  46. Olivia Davidson on September 16, 2017 at 4:14 pm

    In the oven baking now & smell amazing ! Can not wait to try !
    Thanks for a really simple recipe ☺️

  47. M on September 5, 2017 at 6:39 pm

    Hi Jane, I made these and the first time they came out great. However, since then, the cookie mixture has seemed less dry and gloopier resulting in a rock hard tray of cookie bars. What am I doing wrong?

    • Jane's Patisserie on September 5, 2017 at 7:28 pm

      It might be that more of the rolos have broken in the cookie dough, so its baking differently. Carefully mix them in instead, and it should be fine.



  48. Julie on March 5, 2017 at 7:22 pm

    Made these for my daughter and son-in-law, received a text saying, what are they called? We’re eating them all! Doesn’t look like they’ll be any left for work tomorrow then ?

    • Jane's Patisserie on March 6, 2017 at 7:08 am

      Hahaha amazing!! ? Just means another batch is in order! X



  49. Rolo chocolate orange traybake – Magical Prelude on November 17, 2016 at 11:09 am

    […] I end up with 3 recipe books!! I have an addiction to recipe books. I came across this recipe for Rolo cookie bars on Pinterest and decided to give it a […]

  50. Victoria Lee on November 13, 2016 at 6:53 pm

    I made these today with my daughter and they turned out perfectly. Thank you.

  51. Maricarmen on November 6, 2016 at 4:17 am

    I made these bars today for my 12 year old and he liked them a lot, thank you for sharing! – I like that I have to weight the ingredients, I think it’s more accurate.

    • Jane's Patisserie on November 6, 2016 at 9:09 pm

      Oooh that’s amazing! I’m so glad!



  52. Sandra on October 22, 2016 at 9:55 am

    I am about to bake your recipe and soooo excited about it! Thank you for all those marvelous ideas, recipes and the way you blog! Truly inspirational! Even though it’s sometimes though to get certain things here in Germany!(although amazon helps me alot to solve those tiny hiccups:)))) xx

    • Jane's Patisserie on October 22, 2016 at 6:32 pm

      Awh yay! I’m so glad! And yeah, I have readers from all over the world and sometimes I haven’t a clue what the equivalent is! I hope you love them! xx



  53. Amy baines on September 8, 2016 at 9:25 pm

    Just made these to take to work for someone’s birthday! Look/smell amazing. Can’t wait to tuck into them! 😀 x

    • Jane's Patisserie on September 9, 2016 at 4:18 pm

      Ooooh I hope the birthday person enjoys them and everyone else! And you of course! Hehe thank you!! X



  54. Linda on September 7, 2016 at 9:56 pm

    Love Rolos!! Sounds delicious 🙂 🙂

  55. Emma on September 7, 2016 at 6:21 pm

    Oh my gosh. I hope these taste as good as they look! I can’t wait to try them!

    • Jane's Patisserie on September 7, 2016 at 10:02 pm

      Awh thank you! And I can assure you they do!!



  56. Kristen on September 5, 2016 at 9:55 pm

    Ooooh Jane you’ve got me nearly dribbling! These I HAVE to try!! Pls keep the amazing recipes coming – don’t know what I’d do without your website – all the recipes I’ve tried of yours are a success and taste beautiful – can’t thank you enough!! xx

    • Jane's Patisserie on September 5, 2016 at 10:01 pm

      Ahh not quite dribbling, I need to try harder!! Hehe but thank you so much!! xx



  57. Kelly | Maverick Baking on September 5, 2016 at 9:29 pm

    Dayummmmm that Rolo caramel ooze though. These look so good!

    • Jane's Patisserie on September 5, 2016 at 10:00 pm

      Hahah oh I know, I was so satisfied with the photos of that caramel! Thank you!



  58. silvia on September 5, 2016 at 3:05 pm

    Yummy! You gave me the right recipe for the dessert to offer to my friends at our Lady Bunco Night… I’m sure it will be a success! Thanks for sharing!

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