Rolo Chocolate Chip Blondies are a delicious mashup of classic chewy blondies, gooey caramel, melty chocolate, and buttery cookie dough in bar form—all with a surprise center. Every bite delivers ribbons of caramel from hidden Rolo candies, pops of semi-sweet chocolate chips, and a brown sugar-rich base that’s part cookie, part fudge. Whether for bake sales, parties, lunchbox treats, or pure weekend indulgence, these bars are the ultimate in comfort meets celebration, baking up thick, golden, and irresistibly gooey.
Why These Blondies Win Over Brownie Lovers
If you love brownies for their chew and depth, but adore the buttery warmth of cookie dough, blondies are your answer. The addition of Rolos means you get more than just a chocolate chip bar—instead, each bite can deliver pools of soft caramel surrounded by rich chocolate, a bit like eating a dessert version of a candy bar.
Blondies come together in a single bowl, require no mixer, and bake up thick enough to hold all those pockets of gooey, melty candy.
As they bake, the Rolos semi-melt and create pockets of caramel that remain soft long after cooling. These bars slice cleanly for storing or gifting but are best enjoyed, a little warm, with caramel just on the verge of oozing out!
Ingredient Overview
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 18–20 Rolo candies (unwrapped; about 1 cup)
- Optional: flaky salt for topping, extra Rolos/chips for garnish
Butter and brown sugar are the soul of blondies—creating caramel flavor and chew. Flour and a touch of baking powder/baking soda produce a thick, cookie-like crumb, while an egg binds everything together. Chocolate chips bring familiar pops, and Rolos add those signature pockets of caramel that take the classic over the top.
Mixing the Blondie Batter
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting. In a mixing bowl, whisk together melted butter and brown sugar until smooth and glossy. Add egg and vanilla, whisking again until fully combined.
Sprinkle flour, baking powder, baking soda, and salt evenly over the wet ingredients. Gently fold in with a spatula—do not overmix; stop once just combined. Fold in chocolate chips so they’re evenly scattered through the batter.
Pour half the batter into the prepared pan and smooth into corners. Arrange unwrapped Rolos evenly over the batter in a grid; don’t let them touch the edge or each other if you want perfect caramel pools.
Dollop and gently spread the remaining batter over the Rolos, covering them as well as possible. (A few poking out is totally fine—those bites get extra gooey!)
Baking and Doneness Cues
Bake for 22–27 minutes, until the top is set, golden, and the edges begin to pull away from the sides of the pan. A toothpick should come out with a few moist crumbs (but not wet batter). If you hit a pocket of melted caramel, test in a new spot. Avoid overbaking; for gooey centers, pull them early.
Cool on a rack—with plenty of patience for gooey caramel! Bars will continue to set as they cool. For clean slices, chill the pan for 30–60 minutes after cooling, then lift out and cut with a sharp knife, carefully wiping between cuts.
Tips, Tricks, and Variations
- Grease well and use parchment: Caramel can stick; line your pan!
- Even spacing: Lay out Rolos in neat rows for perfect pockets and even distribution.
- Sub the Rolos: Try mini caramels or other filled chocolates.
- Chocolate swap: Dark, milk, or white chocolate chips are all delicious.
- Nutty spin: Fold in toasted pecans or walnuts for crunch and depth.
Variations and Creative Ideas
- Salted Caramel: Sprinkle with flaky sea salt before baking or after slicing.
- Peanut Butter: Use peanut butter chips or Reese’s cups for a “blondie meets turtle” vibe.
- Holiday bars: Swap in colored M&Ms along with Rolos for party-ready blondies.
- Stuff it big: For a super decadent twist, add a layer of caramel or dulce de leche between two layers of batter along with Rolos.
Make-Ahead, Storing, and Gifting
Blondies keep well—they stay chewy and soft for up to 4–5 days in an airtight container at room temp, longer if refrigerated. Freeze baked bars in layers with parchment for up to 2 months; thaw at room temp or microwave briefly for that irresistible fresh-baked goo.
These bars are sturdy, fun to pack, and make wonderful edible gifts for birthdays, holidays, or “just because.” Wrap individually or stack in festive tins, tied with ribbon.
Serving Suggestions
Serve slightly warm for gooey caramel, or room temp for neat squares. Pair with coffee, milk, a scoop of vanilla ice cream, or drizzle with extra caramel sauce. For parties, cut small for bite-size portions (they’re rich!). A platter of these and brownies, or a cookie tray, is always a hit.
Troubleshooting and FAQ
- Rolos sinking or melting out: Layer evenly, and do not press to the bottom. Chill dough slightly for less sinking if needed.
- Difficult to cut: If impatient, freeze for 10–15 minutes before cutting.
- Too sweet? Use bittersweet chocolate or add extra salt.
Who Will Love This Recipe
Anyone who loves chocolate, caramel, and classic cookies in any form. These satisfy sweet tooth cravings but also serve as a showstopper at events, family gatherings, or bake sales. Great for those who want a twist on traditional blondies or bar cookies and for anyone who wants a recipe that always disappears fast.
Conclusion
Rolo Chocolate Chip Blondies are chewy, chocolate-packed, and filled with melty caramel—easy to bake, fun to slice, and guaranteed to win over any dessert crowd. Bake a batch and get ready for the most epic, gooey, turtle-inspired blondie you’ve ever tasted!
