Butter Baking

Butter Baking

A Blog of Baked Goods

Rolo Bars


Life is funny sometimes.


Like when you make an effort and spend time doing your hair in the morning and no one comments on  it.

But then you don’t wash it for a few days and twist it back haphazardly to hide that it’s dirty and everyone tells you it looks great.


Like when you really really like a boy but he doesn’t even realize that you exist.

But then a boy really really likes you and you’re totally not interested in him.


Like when everyday that you’re at work its warm and sunny outside and you know that summer is coming and you want to go and play in the sun but you’re stuck inside.

But then on the one day you have off it gets as cold as winter again and rains all day.


Like when you bake something new and complicated and time consuming just for fun and it turns out beautifully.

But then you try, really try, to make something you’ve made a hundred times before for someone for a special occasion and everything goes wrong.


Life is funny sometimes.

Like when I made these bars. I was making them for a friend. Which means I was trying. So I stuffed them up (of course!).

I forgot to set the oven timer for the chocolate cookie base. And I had no idea how long it had been baking for when the smell of chocolate wafting out of the kitchen reminded me that I had it in the oven. So it ended up over baked. And crumbly. Ugh.

Point of the story is that it’s totally not supposed to look like that. So don’t over bake your cookie base, okay? Good.


ROLO BARS
Adapted from Roxana’s Home Baking.

For the chocolate cookie base
170g unsalted butter (12 tbsp)
1/4 cup sugar
1 1/3 cup plain flour
1/2 cup cocoa powder

Preheat the oven to 180 C (350 F) and line an 8 x 8 pan with baking paper.

Put the butter, sugar, flour and cocoa in a food processor or stand mixer fitted with paddle attachment. Pulse or mix on a low speed until a soft ball of dough forms.

Press the dough evenly into the base of the prepared pan. Prick with a fork several times.

Bake for 20 minutes. Allow to cool completely.

For the caramel topping
110g salted butter (1/2 cup)
1 x 397g (14oz) cans condensed milk
1/4 cup sugar
30 – 40 Rolo chocolates, halved

In a medium saucepan, melt the butter over a low heat.

Add the sugar and the condensed milk.

Bring the mixture to a boil, stirring constantly so it does not catch and burn. This will take some time.

Once the mixture has come to the boil, cook for a further 5 – 7 minutes, stirring constantly, until the mixture thickens and changes colour slightly.

Pour half the caramel mixture over the cooled cookie base. Top with the chopped Rolos. Pour the remaining caramel over the top and smooth out the surface with a spatula.

Allow to cool completely.

For the chocolate topping
100g milk chocolate, chopped (4 oz)
2 tbsp Nutella
2 tbsp milk

Place the chocolate, Nutella and milk in a small saucepan over a low heat.

Stir until the chocolate is melted and the mixture is smooth and shiny.

Pour over the caramel layer and smooth over with a spatula.

Allow to set completely at room temperature before cutting. Makes 36 small squares.

22 Comments