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.
No-Bake Rolo Tart!
Amount Per Serving
Calories 479Calories from Fat 315
% Daily Value*
Saturated Fat 19g119%
Vitamin A 700IU14%
Vitamin C 0.2mg0%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.