Prepare to embark on a mouthwatering journey that will make your taste buds dance with pure delight! These Gooey Rolo Cake Bars are not just a dessert - they're a chocolate explosion that combines the rich, velvety texture of chocolate cake with the irresistible caramel surprise of Rolo candies. Imagine sinking your teeth into a warm, gooey bar where melted chocolate chips and chopped Rolos create a symphony of flavors that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to becoming an instant dessert hero!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 box chocolate cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1 cup Rolo candies, chopped
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper for easy removal.
- In a large mixing bowl, combine the chocolate cake mix, melted butter, and eggs. Mix thoroughly using an electric mixer or whisk until a smooth batter forms.
- Roughly chop the Rolo candies into smaller pieces, ensuring they are distributed evenly throughout the batter.
- Fold the chopped Rolo candies and chocolate chips into the cake batter, stirring gently to distribute them evenly.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula to create a smooth surface.
- Sprinkle additional chocolate chips on top of the batter for extra chocolatey decoration.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cake bars cool in the pan for 15-20 minutes to allow the Rolo candies to set.
- Once cooled, cut into 12 equal bars using a sharp knife.
- Serve warm or at room temperature. For an extra indulgent touch, drizzle with caramel sauce or dust with powdered sugar.
Tips
- For the most decadent result, use room temperature eggs and butter to ensure smooth batter mixing.
- Don't overmix the cake batter - stop mixing as soon as ingredients are just combined to keep the bars tender.
- Chop Rolo candies into different sizes for varied caramel pockets throughout the bars.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Let the bars cool slightly before cutting to allow the caramel to set and prevent messy cutting.
- For an extra indulgent touch, serve warm with a scoop of vanilla ice cream.
- Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 288kcal
Carbohydrates: 30g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 49mg
