Rolo Stuffed Blondies

Packed with flavors and rich in protein, these Rolo Stuffed Blondies are a perfect food for dessert, snack and even breakfast. They’re made with unsalted butter, all-purpose flour, eggs, rolos, caramel, melted chocolate, vanilla extract, sugar, salt and baking soda. The detailed recipe is given here. All you need to do is to follow it. Here we go!

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Rolo Stuffed Blondies

Recipe by Bell BrittanyCourse: Dessert, SnacksCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

If you are finding something sweet to spice up your baking life, just give these rolo stuffed blondies a go. I fall for them, and hopefully you do, too.

Ingredients

• 2 c. all-purpose flour

• 20 Rolos, unwrapped

• 1/2 c. Caramel

• 1/2 c. melted chocolate

• 1 1/2 Sticks unsalted butter, softened

• 2 large eggs

• 2 tsp. pure vanilla extract

• 1 1/4 c. sugar

• 1/2 tsp. kosher salt

• 1 tsp. baking soda

Directions

• Preheat oven to 350° F and spray an 8″-x-8” cake pan.
• Combine butter and sugar in a large bowl. Beat with a hand mixer until fluffy.
• Add eggs and vanilla and beat until combined.
• Add flour, salt, and baking soda to a separate medium bowl. Whisk to combine.
• Pour dry ingredients into wet ingredients and stir until just incorporated.
• Transfer batter to the prepared baking pan, then place Rolos onto batter, about a 1/2” apart. Press Rolos into dough slightly.
• Bake until golden, 45 to 50 minutes, or until an inserted toothpick comes out clean.
• Let cool, then drizzle with caramel and melted chocolate. Cut into squares and serve.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/a54470/rolo-stuffed-blondies-recipe/

Notes

Rolo Stuffed Blondies are a baked bar dessert made with a simple blondie batter and whole Rolos pressed into the dough before baking. The base uses butter, sugar, eggs, vanilla, flour, baking soda, and salt, creating a soft, chewy blondie. Once baked, the bars are finished with drizzles of caramel and melted chocolate for added sweetness and visual appeal.

This recipe works because the Rolos soften as the blondies bake, creating pockets of melted caramel and chocolate inside the bars without fully dissolving into the batter. Pressing the candies slightly into the dough helps anchor them in place so they stay centered. Using an 8-inch square pan keeps the bars thick enough to support the filling while still baking through evenly. Drizzling the toppings after cooling prevents them from soaking into the blondies.

These blondies fit well into everyday home baking and are easy to portion for sharing. They store well once cooled and can be kept covered at room temperature or refrigerated for longer storage. The structure stays the same even if the drizzle amounts are adjusted, but keeping the stuffed candies intact is key to the final result.