Rolo Cheesecake Bars Recipe 455

Steps:

• Crust: Mix the graham cracker crumbs, sugar and butter and press them into the bottom of a greased 8 inch square baking pan. Bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes and set aside. Cheesecake: 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. Bake in a preheated 350F oven until the cheesecake is set, about 30-35 minutes, set aside and let cool. Chocolate ganache: Melt the chocolate and butter in a double boiler, mixing until smooth and pour the chocolate over the cheesecake. 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. Use a toothpick to make lines in the caramel going in the other direction to create the wave like pattern.

Steps:

• Break the packet of biscuits into a bowl then crush into crums with a rolling pin. Then put the crushed biscuits into a greased tin a put into a freezer for an hour.
• Now mix the philadelphia with the mascapone into another bowl use a electric wisk to make it nice and creamy.
• Now melt two packets of rolos. Then take the biscuits out of the freezer and put the melted rolos on top.
• Now put the Philadelphia over the rolos and sprinkle the other packet of rolos over the top. (for best results chop the rolos into 1/4)
• Finaly put the cheesecake into the fridge and leave overnight for best results. Or leave for a few hours.

Steps:

• 1. CRUST STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL. BAKE AT 350 FOR 7-10 MINUTES AND COOL.
• 2. FILLING:POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES. LET COOL AND ADD GLAZE.
• 3. GLAZE: MELT IN THE MICROWAVE: 1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS. STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP. POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT. CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND A HALF A ROLO ON TOP!

Steps:

• 1. For the crust: mix the cracker crumbs, sugar and butter and press them into the bottom of a GREASED 8-inch square baking pan. Bake in a preheated 350-degrees oven until lightly golden brown, about 8 to 10 minutes and set aside.
• 2. For the cheesecake: 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. Bake in a preheated oven until the cheesecake is SET, about 30 to 35 minutes. Set aside and let cool.
• 3. For the chocolate ganache: melt the chocolate and butter in a double boiler, mixing until SMOOTH and pour the chocolate over the cheesecake. Place the caramel sauce in the corner of a small plastic sandwich bag, cut a small hole in the corner and SLOWLY SQUEEZE out the caramel---creating lines across the chocolate. Use a toothpick to make lines in the caramel going in the other direction to create a WAVE LIKE PATTERN.
• 4. Cut into squares, store in fridge. THESE ARE INSANELY DELISH!