Rolo Cheesecake Bars

By á-10847

Decadent cheesecake bars filled with mini Rolos and topped with a layer of dark chocolate and caramel.

Ingredients

• For the cheesecake:
• For the Crust
• 1 1/2 cups of graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons of butter, melted
• 1 (8 ounce) package cream cheese, room temperature
• 1/3 cup caramel sauce
• 1/3 cup sugar
• 1 egg
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cup mini Rolos
• For the chocolate ganache:
• 8 ounces dark chocolate
• 2 tablespoons butter
• 1/4 cup caramel sauce

Preparation

Step 1

For the crust:
1.Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan.
2.Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside.

For the cheesecake:
3.Cream the cream cheese, mix in the caramel sauce followed by the sugar, the egg, the vanilla extract and finally the mini Rolos and pour the mixture into the baking pan.
4.Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool.

For the chocolate ganache:
5.Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake.
6.Place the caramel sauce in the corner of a small bag, cut a small hole in the corner and slowly squeeze out the caramel creating lines across the chocolate.
7.Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.

NOTE: The cheesecake layer is actually pretty solid when you pull it out of the fridge and you should have no problems cutting it neatly with a knife. One trick is to line the pan with a layer or two of heavy foil and pull the whole thing out of the pan before cutting. That way you can cut it with a single stroke rather than sawing across it.

Enjoy!