My favorite combination is caramel and chocolate. Rich sweet chocolate and gooey caramel is pretty darn close to a slice of heaven in my book. When I saw this recipe for Rolo Cake Bars, I knew there was a batch in my very near future. But, I couldn’t just make a pan of them to have around given my addiction to all things caramel and chocolate. Lucky for me, I had some trees removed today and had three burly lumberjack type men around to help me plow thru these bars.
This recipe has one tricky part. It comes when you are at the store (or in your pantry) getting your ingredients. All cake mixes are not the same. I know these look like they’d both work, but they wont.
Check the ounces on the box. You want the big one. 18.25oz. Accept no other.
The dry mix, melted butter and evaporated milk get combined together and half is pressed into a pan. My dough was very sticky so I used an offset spatula to get it mostly flattened into the pan. Don’t worry if your dough isn’t completely firm. They still bake up beautifully.
While the crust cooks up a bit – we get to hang with some Rolos.
Mmmmmm. Caramel. Cut them in half.
When the crust comes out of the oven, place the Rolos caramel side down on top. Can I just say that the smell of warm cake batter hitting the chocolate was almost too much for me. I was tempted to just scoop it out of the pan and shovel it into my mouth.
Then dollup the remaining batter on top.
Bake until golden. Attempt to keep your mitts off it and let it cool. Then cut into squares.
Sweet light cake mixed with decadent rich caramel and chocolate. Oh baby.
Seriously. Oozing Rolo goodness. A riot of amazingness.
I don’t think four ingredients could get better than this.
Rolo Cake Bars
adapted from Cookies and Cups
- 1 box (18.25 oz) yellow, vanilla or white cake mix, dry
- 5 oz evaporated milk
- 1/4 cup butter, melted
- 40 Rolo Candies, unwrapped and cut in half
How to Make
- Preheat oven to 350°
- Spray a 9×13 pan with cooking spray.
- With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
- Divide batter in half and press 1 half into the bottom of the pan.
- Bake until just set, approximately 8-9 minutes.
- Remove base from oven and place Rolo candies, caramel-side down on top.
- Drop remaining batter on top of Rolos in teaspoon sized amounts.
- Bake for 24-26 minutes longer until top begins to golden.
- Cool completely before cutting into squares.