Rolo Cake Mix Bars

21 Sep

I recently discovered a go-to sinful desserts blog called Cookies & Cups.  From cookie bars to cakes to breads, she (Shelly) delivers recipes that don’t disappoint those of us with a huge sweet tooth.  I have made her Hot Fudge Cheesecake Bars, Toffee Cake Mix Bars, and most recently the Rolo Cake Mix Bars.  I’m taking you into the weekend with an easy, 4 ingredient, and totally nom-able treat here, but I can promise that Monday will bring a tasty and healthy meal to recover with.  Monday’s forecast?  100% chance of Pomegranate Glazed Skirt Steak with Roasted Green Beans.  My stomach is full of this pure joy as I write this actually.  Stay tunnnnned!


  • 1 box (18.25 oz- you need this size not 15.25 oz) yellow, vanilla or white cake mix ( I used Duncan Hines), dry
  • 5 oz evaporated milk
  • 1/4 cup butter, melted
  • 40 Rolo Candies, unwrapped and cut in half (the least fun part of making these is unwrapping all these little boogers)


  1. Preheat oven to 350° degrees and spray a 9×13 pan with nonstick spray.
  2. In a large bowl, blend cake mix, evaporated milk, and butter until combined with hand mixer. Mixture will be thick and sticky.
  3. Divide batter in half and press 1 half into the bottom of the pan.  ( I accidentally bought the smaller box of cake mix so mine was not as dry as it should have been yet it all turned out just fine.)                                                              
  4. Bake until just set, approximately 8-9 minutes.
  5. Remove base from oven and arrange your Rolos, caramel-side down.      
  6. Drop remaining batter on top of Rolos in teaspoon-sized amounts.
  7. Bake for 20-24 minutes longer until top begins to golden.
  8. Cool completely before cutting into squares.

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