Rolo Chocolate Chip Cookie Bars Blondies
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
22 mins
-
Additional Time
1 hr 28 mins
-
Total Time
2 hrs
-
Servings
12 servings
-
Calories
328 kcal
-
Course
Baked Goods
-
Cuisine
American
Rolo Chocolate Chip Cookie Bars Blondies
Description
This recipe uses a basic blondie batter made from melted butter, brown sugar, egg, vanilla, flour, and salt, mixed just enough to combine. Semi-sweet chocolate chips fold into the batter to add chocolate throughout. About 60% of the batter is spread evenly in a lined pan, then rows of whole Rolo candies are arranged on top. The remaining batter is dolloped over the Rolos and gently smoothed but not fully covering them, allowing the candies to melt and create gooey caramel pockets during baking.
The baked bars have slightly crisp edges with a tender, chewy center that balances the sweetness of brown sugar with rich chocolate and caramel from the Rolos. They can be cut into squares for serving and stored at room temperature up to a week or frozen for longer storage. No substitutions for Rolo candies are suggested, as they provide a distinctive texture and flavor.
Because the Rolos softens and spreads while baking, the layering technique is important to get even candy distribution within the blondies. The recipe suggests arranging Rolos on their bases and spacing them in rows for consistent results.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- 1 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt or to taste
- 1 cup chocolate chips semi-sweet
- Rolo candy unwrapped (buy the 12-ounce bag, you’ll use about 3/4 of it, about 36 pieces
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn slightly more than half the batter out into prepared pan (about 60% or so, just eyeball it so that the bottom of the pan is completely covered, albeit thin coverage); set remaining batter aside.
- Evenly place the Rolos in the pan so that each Rolo is sitting on its ‘base’ rather than laying on its side. I made 6 rows of 6 Rolos each.
- Drop remaining batter over the Rolos in heaping rounded tablespoons. Use a spatula to smooth the ‘blobs’ of batter together. You won’t have complete coverage and that’s okay because batter expands a bit while baking and some of the balder patches ‘grow togther’.
- Bake for about 20 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter.
- Place pan on a wire rack to cool for at least 90 minutes before slicing and serving.
Notes
- Ensure you use actual Rolo candies; there are no recommended substitutes for this recipe.
- Bars keep well at room temperature in an airtight container for up to one week.
- You can freeze the bars for up to six months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 328kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 38mg | 13% |
| Sodium | 135mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
