Rolo Cookie Bars!
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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!
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!
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J x
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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 🙂
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 😁
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??!
I believe it’s the same as cornstarch. ☺️
In the oven baking now & smell amazing ! Can not wait to try !
Thanks for a really simple recipe ☺️
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?
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.
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 ?
Hahaha amazing!! ? Just means another batch is in order! X
I made these today with my daughter and they turned out perfectly. Thank you.
Awh yay that’s amazing!!
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.
Oooh that’s amazing! I’m so glad!
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
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
Just made these to take to work for someone’s birthday! Look/smell amazing. Can’t wait to tuck into them! 😀 x
Ooooh I hope the birthday person enjoys them and everyone else! And you of course! Hehe thank you!! X
Love Rolos!! Sounds delicious 🙂 🙂
Awh thanks Linda!!
Oh my gosh. I hope these taste as good as they look! I can’t wait to try them!
Awh thank you! And I can assure you they do!!
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
Ahh not quite dribbling, I need to try harder!! Hehe but thank you so much!! xx
Dayummmmm that Rolo caramel ooze though. These look so good!
Hahah oh I know, I was so satisfied with the photos of that caramel! Thank you!
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!
Thank you so much!