Rolo Cheesecake Bars from Closet Cooking

Decadent cheesecake bars filled with mini Rolos and topped with a layer of dark chocolate and caramel.


Servings: makes 12+ servings

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
    FOR THE CRUST:
  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons of butter, melted
  • FOR THE CHEESECAKE:
  • 1 (8 ounce) package cream cheese, room temperature
  • 1/3 cup caramel sauce
  • 1/3 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup mini Rolos
  • FOR THE CHOCOLATE GANACHE:
  • 8 ounces dark chocolate
  • 2 tablespoons butter
  • 1/4 cup caramel sauce
Directions
    FOR THE CRUST:
  1. Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
  2. Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.
  3. FOR THE CHEESECAKE:
  4. Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
  5. Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.
  6. FOR THE CHOCOLATE GANACHE:
  7. Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
  8. Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out teh caramel creating lines across the chocolate.
  9. Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.
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