Rolo Cheesecake Bars
Cheesecake+Rolos=perfection! Creamy, chocolatey, and ooey gooey Rolo Cheesecake Bars filled with mini Rolos and topped with a layer of decadent chocolate.
Servings 16
Equipment
- 8 x 8 inch baking dish
Ingredients
Crust
- 1 1/2 cups of graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup butter
Rolo Cheesecake
- 1 8 oz. cream cheese softened
- 1/3 cup sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup mini Rolos
Chocolate Layer
- 10 oz. semi sweet chocolate
- 1/2 cup butter
- 2 teaspoons light corn syrup
Instructions
- Preheat oven to 350 degrees. Line a 9 x 9-inch baking pan with parchment paper (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted butter and sugar. Stir until well combined.
- Use your hands or a spatula to press the crumbs in the bottom of the baking dish. Bake for 10 minutes.
- In a large bowl, beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the sugar and beat for an additional couple of minutes, until smooth.
- Add the egg and vanilla and beat again until completely combined and smooth. Finally, beat in the flour and mix until smooth. Gently stir in rolos.
- Pour mixture over crust and bake for 30-35 minutes. Remove from oven and set aside to cool.
- Combine chocolate, butter, and corn syrup in a double boiler over hot, but not boiling water. Gently stir until chocolate is melted and mixture is smooth, and pour the chocolate over the cheesecake.
- Chill overnight. Use a sharp heavy bladed knife to get clean cuts. Serve with a chocolate drizzle, and additional rolo on top.