Rolo Cheesecake Bars

Thanks Natalie for the "crinkled wax paper" idea :)

A nearby tall glass of milk has never been so much of a necessity.

These are dangerously addicting - and the hard thing is that they're just so darned rich! It's hard to eat more than one of them. But the deep, caramel taste in your mouth beckons for more..... the flavor was pretty difficult to say anything but YES PLEASE to. I love myself an over-the-top dessert, and this recipe was perfect for such a craving.

I loved this combo of flavors - the classic cheesecake (with graham cracker crust) dotted with Rolos, enveloped in thick chocolate, and drizzled with caramel. Don't you just love the design? It's what first caught my eye when I saw this recipe on Pinterest last week. 

If you've already looked over the ingredients, and laughed your head off at how much butter/fat there is, know this: I cut it down from the original recipe.... 

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Rolo Cheesecake Bars

recipe adapted from Bakers Royale

Crust

1 1/2 C graham cracker crumbs

1/2 C sugar

6 T butter

Cheesecake

8oz low fat cream cheese

1/3 C caramel sauce

1/3 C sugar

1 egg

1 1/2 t vanilla

1 1/2 C mini Rolos

Chocolate Layer

4 oz 65% cacao chocolate

6 oz semi sweet chocolate chips

2 t corn syrup

6 T butter

4-5 T caramel sauce

Preheat oven to 350 degrees

If haven't already, blend up graham crackers to make a fine powder. Mix graham cracker crumbles in a bowl with sugar and toss to combine. Melt butter, and stir into graham cracker mixture until combined. Press mixture into bottom of prepared pan 9x9 (aluminum foil spilling over 1 inch on each side, and sprayed with cooking spray). Bake for 8 minutes, remove from oven, and set aside to cool.

Place cream cheese, caramel sauce, sugar, egg and vanilla in a bowl attached to a stand mixer. Combine until smooth. Add in Rolos. pour mixture over crust and bake for about 33 minutes (same 350 degrees as before). Remove from oven and set aside to cool. If you become impatient, like me, put in freezer/fridge for a bit. 

Place chocolate, corn syrup, and butter in a metal bowl over a small saucepan (saucepan filled 1/4 with water, simmering). Stir until chocolate is melted and all ingredients are fully combined. Pour chocolate over baked cheesecake. 

Without waiting for the chocolate to harden, pipe carmel in straight lines about 1/2 inch apart. To gt the pattern, use a toothpick and draw a line opposite direction of your caramel lines. Alternate whether you're going up and down with the toothpick (so don't drag the toothpick in the same direction). 

Put in freezer for an hour or so to harden.  

 

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