Rolo Blondies Recipe

If you’re anything like me and have a serious sweet tooth, then you’re absolutely going to want to try this Rolo Blondies Recipe. Imagine fudgy, golden blondies packed with gooey, melty Rolos and swirls of luxurious caramel–a total crowd-pleaser that’s as fun to make as it is to eat. I remember the first time I baked these; it was love at first bite, and I’ve been hooked ever since. Stick around, because I’m sharing all my tips and tricks to help you nail these every single time!

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Ingredients You’ll Need

The magic of this Rolo Blondies Recipe really comes together with simple pantry staples paired with those indulgent Rolos and caramel sauce. Using both white and light brown sugar gives just the right depth of sweetness and moisture, creating that perfect blondie base.

• Unsalted Butter: I always use unsalted so I can control the salt level — plus, it makes for a creamier texture.
• White Granulated Sugar: Adds the needed sweetness and a bit of bite.
• Light Brown Sugar: Gives that subtle molasses flavor and chewiness.
• Eggs: I find medium eggs work just right for binding and richness.
• Vanilla Extract: A must-have for warm, comforting flavor notes.
• Plain Flour: The base that holds it all together — make sure to measure carefully.
• Cornflour: This helps keep the blondies soft by lightening the texture a bit.
• Milk Chocolate Chips: To amp up the chocolate goodness alongside the Rolos.
• Rolos: These little caramel-filled chocolates are the star — I like to toss them in whole for gooey pockets.
• Caramel Sauce: Swirled through the batter for extra stickiness and decadence.

Variations

I love how versatile the Rolo Blondies Recipe is. I’ve tweaked it a few ways depending on the mood and dietary needs — and you should totally make the recipe your own, too.

• Nutty Upgrade: Adding chopped pecans or walnuts gives a lovely crunch that contrasts with all that gooey caramel.
• Salted Caramel: Try sprinkling a bit of flaky sea salt on top before baking for that irresistible salty-sweet combo.
• Dairy-Free Version: Swap butter for coconut oil and use dairy-free chocolate chips for a perfect vegan twist.
• Mini Rolos: If you can find mini Rolos, they distribute extra melty caramel goodness more evenly.

How to Make Rolo Blondies Recipe

Step 1: Get Your Oven and Tin Ready

First things first, preheat your oven to 180ºC (or 160ºC fan if you’re using that). Grease and line a 9×9 inch square baking tin with parchment paper. This makes it so much easier to lift out your blondies once baked — trust me, I learned the hard way that skipping this leads to a sticky mess!

Step 2: Cream Butter and Sugars

In a large bowl, add melted unsalted butter, white granulated sugar, and light brown sugar. Beat them together until smooth and creamy. This step is where you get that perfect balance of moisture and sweetness in your blondies.

Step 3: Add Eggs and Vanilla

Now, crack in the eggs and pour in the vanilla extract. Give it another good mix until everything is silky smooth and uniform. This makes the batter super rich and velvety.

Step 4: Incorporate the Flours

Sift in the plain flour and cornflour, then gently beat everything together until you get a thick, blondie-like batter. Don’t overmix here; a few lumps are fine — this keeps your blondies tender.

Step 5: Add Chocolate Chips and Rolos

Fold in those luxurious milk chocolate chips and the magic Rolos. I like to toss these in whole to get lovely melted pockets throughout — learning this was a game changer for me!

Step 6: Combine with Caramel and Bake

Pour your batter into the prepared tin and spread it out evenly. Then dollop caramel sauce all over the top. Using a knife or skewer, lightly swirl the caramel through the batter—it creates beautiful, sticky ribbons of caramel once baked. Bake for 25-30 minutes until there’s a slight wobble in the center but the edges are set.

Step 7: Cool and Set

Leave the blondies to cool completely in the tin or on a wire rack. If you want that fudgey, sliceable texture, pop them in the fridge for at least 2 hours — a trick I discovered that makes serving way easier without losing any gooey goodness.

How to Serve Rolo Blondies Recipe

Garnishes

I adore topping these blondies with a light dusting of flaky sea salt — it balances all the sweetness perfectly. Sometimes I add a drizzle of warm caramel or sprinkle crushed up Rolos on top for a fun presentation. Whipped cream alongside is always a crowd-pleaser in my house for that extra indulgence.

Side Dishes

If you’re serving these at a party, I like pairing them with fresh berries or a scoop of vanilla ice cream. It brings a refreshing contrast to the rich, gooey blondies and makes the dessert feel extra special.

Creative Ways to Present

For birthdays or celebrations, I sometimes cut the blondies into bite-sized squares and arrange them on a pretty platter with other small sweets — perfect for sharing. Wrapping individual pieces in parchment paper tied with twine makes for adorable, thoughtful party favors too!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover blondies in an airtight container at room temperature for up to 3 days. They stay soft and chewy, but if your kitchen is warm, the caramel can get a little sticky, so a cool spot is best.

Freezing

Freezing these is a breeze! I slice them into squares first and individually wrap each piece in plastic wrap before popping into a freezer-safe bag. They freeze well for up to 2 months, which is great for when you want to prep ahead or save treats.

Reheating

To enjoy frozen blondies, I let them thaw at room temperature and then warm them in a microwave for about 10-15 seconds. This melts the chocolate and caramel just enough—like getting a little fresh-from-the-oven experience.

FAQs

Final Thoughts

This Rolo Blondies Recipe has become a staple in my baking repertoire because of its irresistible balance of sweet, gooey, and chewy textures. I can honestly say it’s one of those treats that brings smiles around the table every time. If you’re craving something decadent yet approachable, give these blondies a try — you’ll love how easy and rewarding they are to make. Trust me, once you bake them, these will be your new go-to recipe for satisfying chocolate and caramel cravings!

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