Dec 24, 2013

Caramel Cheesecake Rolo Brownies

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Cooks Note: I don't really need to say much about these, the name speaks for itself. These are simple, delicious and oh so addicting. These were another teacher gifty recipe and I hope they enjoyed them. There was only ONE left for me to taste, and all I can say is, it is a good thing only one remained. Enjoy!


1 Box of your favorite brownie mix or homemade brownies, prepared according to instructions
1 Block of cream cheese, softened to room temp
1 Egg lightly beaten
1/4 cup sugar
3 T caramel sauce
3/4 bag regular sized rolos, unwrapped
3/4 cup semi-sweet chocolate chips or chunks

1) Preheat oven to 325 degrees F.
2) Spray a 9"x9" baking pan with non-stick cooking spray.
3) With an electric mixer, combine the softened cream cheese, beaten egg, sugar and caramel sauce until smooth.
3) Pour 2/3 of the prepared brownie mix into the pan. Take dollops of the cream cheese mixture and place on top of the brownie mix, finishing off with the remaining brownie batter on the top. Take a knife and swirl the brownie and cream cheese mixture together to create a marble pattern.
4) Before placing in the oven, take the unwrapped rolos and push them lightly into the brownie cheesecake batter. You can use as many or as few as you like, but if you use the entire bag it will give you a very dense layer of rolos in the brownies. Sprinkle the top with the chocolate chips/chunks.
5) Bake the brownies in a preheated oven for 35 - 40 minutes until a toothpick inserted in the center comes out clean. Let them cool to room temperature before cutting. They may be a little gooey still, but cutting them before they get too hard is better because the rolos can be hard to cut when they harden.
6) Store in the refrigerator until ready to serve.
This Pinspiration comes from And They Cooked Happily Ever After

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