Packed with chocolate caramel goodness, these Rolo blondies are the perfect dessert for when you're craving something indulgent but don't want to spend hours in the kitchen. They're super easy to make with simple ingredients, and they're sure to be popular with the whole family.

Before I dive head-first into Valentine's baking, allow me to share these delicious Rolo blondies with you! You know I love a good blondie and have plenty of recipes to choose from, but these are probably my favourite ones yet. You just can't beat the caramel and chocolate combo!!
As with all of my blondie recipes, these are simple and straightforward to make without any complicated ingredients or methods. In fact, you'll probably have everything you need in your kitchen already! The only tricky thing about this recipe is waiting a few hours for them to chill in the fridge but it's SO worth the wait for that fudgy texture!
Below you'll find ingredient notes, step-by-step images, top tips and more. I hope any beginner bakers reading this post will find it helpful, but if you'd prefer to skip to the condensed version, just scroll to the recipe card at the end of the page. Enjoy!
Ingredient Notes
Here's what you'll need to make these Rolo chocolate chip blondies...
- Butter: Melted butter is key for that fudgy texture in blondies. I used salted butter in my recipe which goes nicely with the caramel from the Rolos but you can use unsalted if you prefer. After melting, make sure it's not too hot otherwise it can cause the eggs and/or flour to start cooking a bit.
- Caster sugar: Caster sugar dissolves more easily than granulated sugar, giving your blondies a smoother texture. It’s also known as superfine sugar.
- Soft brown sugar: This gives the recipe a lovely caramel flavour. Both dark and light brown sugar will work in this recipe but I prefer to use light as the flavour is a bit more subtle. Dark brown sugar is best used in desserts with stronger flavours such as my gingerbread blondies.
- Eggs: These help hold everything together and contribute to the overall structure. You’ll need 3 medium eggs.
- Vanilla extract: Just a touch, to add more flavour.
- Plain flour: Plain flour helps the blondies hold together nicely without making them too cakey. We want them to be heavy and dense, so avoid using self-raising flour.
- Rolos: Rolos are the star of the show here, creating nice pockets of caramelly goodness throughout. I used just under 5 multipack-sized rolls which weighed 200g altogether.
- Milk chocolate chips: Or chopped milk chocolate, for extra sweetness and texture. These can be swapped for white or dark chocolate chips if you prefer.
Equipment Notes
- 8x8-inch tin: Essential for getting the perfect thickness, fudginess and bake time. If you don't have one, a 9x9-inch tin can work in a pinch, but you'll need to reduce the baking time by about 5 minutes and your blondies will be slightly thinner.
- Baking paper: Crucial for quick removal and clean-up. I like to leave a bit hanging over each edge so I can easily lift out the entire blondie slab.
- Mixing bowl: A large one, for mixing all of the batter ingredients together.
- Utensils: A wooden spoon or spatula for mixing and a sharp knife to cut the blondies after baking.
- Microwave-safe bowl: For melting the butter. If you don't have a microwave, you can use a small saucepan on the stove.
- Kitchen scale: I include imperial measurements in some of my recipes to make them easier for my USA readers but I highly recommend using a kitchen scale and weighing in grams. This will ensure you get accurate, repeatable results.

How to make Rolo blondies
Step 1: Preheat your oven to 160°C/320°F, or 140°C/280°F if you’re using a fan or convection oven. Then line an 8x8-inch tin with baking paper.
Step 2: Melt 120g of butter in the microwave then add it to a large bowl along with 130g of caster sugar and 130g of soft light brown sugar. Mix well to create a mixture that looks a bit like wet sand, then stir in 3 medium eggs and 1 teaspoon of vanilla extract.


Step 3: Add 200g of plain flour and mix well to make a smooth blondie batter. Then stir in 200g of Rolos and 100g of milk chocolate chips and gently fold them into the batter.

Step 5: Transfer the batter to your lined tin and spread it out evenly to the edges. Top with more Rolos if you like.
Step 6: Bake the blondie for around 30 minutes, until it’s golden brown with a slight wobble in the middle.

Step 7: Let it cool to room temperature then pop it in the fridge for 3-4 hours to set. This will make it nice and fudgy.
Step 8: Once the blondie has set, remove it from the tin, cut it into slices and enjoy. I usually cut mine into 16 squares but you can cut it into 32 smaller triangles if you’re feeding a crowd.
Top Tips
- Try swirling a spoonful or two of caramel on top of the batter before baking for an extra indulgent treat!
- To get clean cuts, dip your knife in hot water and wipe it dry between each slice.
- If you prefer a super firm texture, leave the blondies in the fridge overnight instead of just 3-4 hours.
- Use my cake pan converter to adjust the recipe quantities if you’d prefer to use a different size of tin.
FAQs
Technically yes but if you do, it’ll be difficult to cut them into clean slices and they’ll be soft instead of fudgy. I highly recommend refrigerating them if you can. You could even pop them in the freezer for a bit less time if you want to speed up the process.
These will keep well in an airtight container for up to 1 week. You can also freeze them for up to 3 months. Let them defrost in the fridge overnight and do not refreeze.
You’ll know the blondies are done when they're golden brown at the edges and are starting to pull away from the sides of the tin. If you prefer them super fudgy, take them out as soon as the edges turn golden. If you want them more on the cakey side, keep baking until they are deep golden brown all over.

More Rolo desserts:
I hope you enjoy my Rolo blondies recipe! If you make them at home, please leave a comment and rating below to let me know what you think. Enjoy!

Rolo Blondies
Ingredients
- 120 g Butter, melted (½ cup)
- 130 g Caster sugar (⅔ cup)
- 130 g Soft light brown sugar (⅔ cup)
- 3 Medium Eggs
- 1 Teaspoon Vanilla extract
- 200 g Plain flour (~1+⅔ cups)
- 200 g Rolos (7oz)
- 100 g Milk chocolate chips (⅔ cup)
Instructions
- Preheat your oven to 160°C/320°F (or 140°C/285°F for fan/convection ovens). Line an 8x8-inch tin with baking paper.
- In a large bowl, mix the melted butter, caster sugar and light brown sugar together. Then stir in the eggs and vanilla extract.
- Add the flour and mix well to make a smooth blondie batter.
- Fold in the Rolos and the chocolate chips. Save a few for topping if you like.
- Transfer the batter to your lined tin and spread it out evenly. Bake for around 35 minutes, until they're golden brown and pulling away from the tin slightly.
- Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
- Once set, cut into squares and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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