Rolo Cookie Bars!

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Delicious Chocolate Chip Rolo Cookie Bars that Everyone will Love – Delicious Cookie, Chocolate Chips, and Oooodles of Rolos!


The other week I posted a recipe for some DELICIOUS M&M Cookie Bars and oh my days I adore them so much. Like, I’ve made them 7 times now, and so many of you guys have already made them too. However, one of my regular readers sent me a link to this delicious recipe by Averie Cooks and it inspired me. I seriously HAD to make a Rolo version of the Cookie Bars immediately.

I wasn’t really keen on going on the Blondie root for the recipe as I posted my recipe for my White Chocolate & Pistachio Blondies recently, but as I only have one Cookie Bar recipe so far, this had to happen. I also wanted to make a slight change and not make it a double chocolate style recipe, and more of a plain cookie! I tried to just remove the 50g Cocoa Powder and add in 50g of Plain Flour but the dough seemed quite wet still, so adding in an extra 25g of flour worked perfectly! If you do want it to be double chocolatey however, do as the M&M Cookie Bars recipe says!


These delicious bars are super gooey cookie style, like these aren’t a crunchy Cookie by any means.. They can be if you like, but you’ll have to bake them for a lot longer, and then the caramel might go a bit dodgy. The caramel in the Rolos makes the cookie bars softer and sweeter, whilst also still having little pockets of Caramel throughout. Adding in a smaller amount of Chocolate Chips gives it that extra hit of chocolateyness that I crave! You could easily use the Dark Chocolate R0los if you prefer, or use White or Dark Chocolate Chips… but Milk is my fave!

After the success of my other Rolo recipes such as my No-Bake Caramel Rolo Cheesecake and No-Bake Rolo Tart I knew you would appreciate this as well. I might have been slightly inspired to do this as well because my new Puppy is called Rolo, so I say Rolo multiple times a day now so it’s all I can think about.. my bad. But hey, they’re delicious! I hope you guys love these as much as my Trusty Taste Testers and I did! Enjoy!


This recipe makes 16 Cookie Bars!


– 275g Plain Flour
– 1 tsp Bicarbonate of Soda
– 1/2tsp Salt
– 1tbsp Cornflour
– 115g Unsalted Butter/Stork
– 55g Granulated Sugar
– 135g Light Brown Sugar
– 1 Medium Egg, beaten
– 1/2tsp Vanilla Bean Extract
– 2x 126g Bags of Rolos
– 100g Milk Chocolate Chips



1) Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.

2) Whisk/Mix the Plain Flour, Bicarbonate, Salt and Cornflour together so its evenly distributed – leave to the side.

3) In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the Egg and the Vanilla, and whisk again briefly till smooth. (I used an electric whisk)

4) Add in the Dry Ingredients, the Rolos (apart from a handful), and the Chocolate Chips and mix with a spatula till a thick cookie dough is formed.

5) 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 25-30 minutes, until the top of the cookie bake looks ‘dry’!

6) Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!


Tips and Ideas

If you can’t access Rolos, you could use something that is a soft caramel like pieces of Cadburys 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 beings will last in an airtight container for up to 5 days, but honestly, they’ll be eaten before then.

I’ve never personally tried this mix as an actual cookie, but if you try it out, let me know how you get on – I’d love to know if it worked!



Find my other Cookie & Traybake 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.



    1. 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!

  1. 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.

    1. 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!

  2. 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!

  3. 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?

  4. 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?

  5. 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!!!!

  6. 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!

  7. 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 🙂

  8. 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 😁

  9. 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??!

  10. 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?

  11. 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 ?

  12. 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.

  13. 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

  14. 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

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