Rolo Blondies with Caramel and Chocolate Chips Recipe

If you’re anything like me, you know there’s something downright magical about combining chocolate, caramel, and a buttery blondie base. That’s why I’m so excited to share this Rolo Blondies with Caramel and Chocolate Chips Recipe with you. These blondies come out all soft and fudgy, with pockets of melted Rolos and swirls of creamy caramel that make every bite feel like a little celebration. Stick around, because I promise you’re going to want to make these sooner rather than later!

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Ingredients You’ll Need

These ingredients work beautifully together to create that moist, rich texture blondies are famous for. When I pick out the chocolate chips and Rolos, I always look for quality — it really makes a difference. And keep your caramel sauce handy for that incredible swirl!

• Unsalted butter: Use real butter for best flavor; melting it first helps create that fudgy texture.
• White granulated sugar: Adds sweetness and helps with that classic blondie crumb.
• Light brown sugar: This adds moisture and a subtle caramel undertone that pairs perfectly with Rolos.
• Medium eggs: They act as the binder, giving structure but keeping it soft inside.
• Vanilla extract: A splash intensifies the flavors and balances the sweetness.
• Plain flour: The base of your batter. Using plain or all-purpose flour keeps it fluffy yet dense.
• Cornflour (cornstarch): Helps soften the texture, making your blondies more tender.
• Milk chocolate chips: Look for good-quality chips that melt nicely but still hold their shape a bit.
• Rolos: These are the star — chewy caramel wrapped in milk chocolate, which melt gloriously during baking.
• Caramel sauce: Dolloped and swirled through the batter for extra gooey pockets.

Variations

I love how flexible this Rolo Blondies with Caramel and Chocolate Chips Recipe can be. I’ve tried a few fun tweaks over the years — each one bringing its own charm — and I highly encourage you to personalize it however you like. Whether you want more caramel, a nutty crunch, or even a dairy-free spin, there’s room to experiment.

• Nutty Twist: One time, I tossed in chopped pecans along with the chocolate chips for an extra layer of texture — it was a hit at a family gathering!
• Chocolate Lovers: Swap milk chocolate chips for dark chocolate or even white chocolate for a different flavor profile.
• Dairy-Free: Use dairy-free butter and skip the Rolos, swapping in caramel-flavored dairy-free candies instead. The texture won’t be exactly the same, but still lovely.
• Extra Caramel Swirl: If you’re a caramel fanatic like me, double the caramel sauce — swirl half in before baking and drizzle more over the warm blondies after.

How to Make Rolo Blondies with Caramel and Chocolate Chips Recipe

Step 1: Preheat and Prepare Your Pan

First things first — preheat your oven to 180ºC (or 160ºC fan). Grab a 9×9-inch square baking tin and line it with parchment paper. This step is key! I learned the hard way that without parchment, your blondies stick terribly and break apart when you try to cut them. The parchment ensures the blondies cook perfectly and come out cleanly.

Step 2: Cream Butter and Sugars

In a large bowl, pour in the melted unsalted butter, then add both the white granulated sugar and light brown sugar. Beat the mixture together vigorously until it looks smooth and slightly glossy. This step helps dissolve the sugars, resulting in those soft, chewy edges you want in a blondie. I often use a hand mixer here for speed and ease.

Step 3: Add Eggs and Vanilla

Next, crack in the eggs one at a time, beating well after each addition. Then, pour in the vanilla extract and mix until everything’s fully combined and smooth. The vanilla is like that secret ingredient that takes the flavor up a notch, trust me.

Step 4: Mix Dry Ingredients into Batter

Sift together the plain flour and cornflour. Gradually add this to your wet mixture, beating until you get a thick, creamy blondie batter. Don’t overmix here — just enough to combine everything evenly. This little trick keeps your blondie tender and soft.

Step 5: Fold in Chocolate Chips and Rolos

Now for the fun part! Toss in your milk chocolate chips and chopped Rolos, stirring gently but thoroughly. I like to roughly chop the Rolos so they spread more evenly and create those delightful gooey caramel pockets throughout the blondies — that surprise bite is what makes this recipe addictive.

Step 6: Fill Pan and Swirl Caramel

Pour the batter into your prepared baking tin and spread it evenly. Then, dollop spoonfuls of caramel sauce on top — don’t worry about being neat. Using a skewer or butter knife, swirl the caramel lightly through the blondie batter. This caramel swirl bakes right in, creating those luscious pockets of sweetness I live for.

Step 7: Bake to Perfection

Bake the blondies for 25-30 minutes. Here’s where I want you to watch carefully — the edges should be golden, but the center will have a slight wobble. This wobble means they’re still wonderfully fudgy inside. Underbaking a little means you get that perfect gooey texture rather than dry, cakey blondies.

Step 8: Cool and Optional Chill

Let your blondies cool in the tin or transfer to a wire rack. If you have patience like me, pop the whole pan in the fridge for a couple of hours or more — this ‘sets’ them nicely and makes cutting cleaner. I usually can’t wait and grab warm slices, but chilling totally helps if you’re prepping ahead or want neat bars.

How to Serve Rolo Blondies with Caramel and Chocolate Chips Recipe

Garnishes

I like keeping things simple but special. A light dusting of powdered sugar adds a pretty touch without overpowering the caramel and chocolate. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top—it really brings the sweetness to life. If you’re feeling extra fancy, drizzle a little melted chocolate or white chocolate over for a gorgeous finish.

Side Dishes

These blondies are dessert stars on their own, but if you’re serving at a gathering, I like pairing them with simple vanilla ice cream or a scoop of salted caramel gelato. A fresh fruit salad or some berries help balance all that richness nicely.

Creative Ways to Present

For parties, I’ve arranged blondie squares on decorative platters with little flags or toothpicks for easy grabbing. Sometimes I cut them into bite-sized pieces and serve alongside coffee or hot chocolate for cozy winter afternoons. Wrapping individual squares in parchment paper tied with twine also makes for fabulous homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long in my house. If you want to keep them a bit longer, chilling them in the fridge extends freshness to about a week and helps maintain that fudgy texture.

Freezing

Freezing these blondies works great. I slice them into individual bars, wrap each tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. They keep beautifully for up to 3 months — perfect for prepping ahead or indulging whenever that caramel craving strikes.

Reheating

When I reheat frozen blondies, I unwrap one and microwave it for about 15-20 seconds — just enough to warm it up and slightly soften the chocolate and caramel without melting everything into a mess. Alternatively, a quick 5-minute warm-up in a preheated oven works well if you want them warm but still firm.

FAQs

Final Thoughts

This Rolo Blondies with Caramel and Chocolate Chips Recipe is hands-down one of my go-to treats when I want to impress without stressing. The balance of sweet, gooey caramel and chocolate tucked into a buttery blondie is a total crowd-pleaser. Honestly, every time I make them, I get requests for seconds — and that’s the best kind of compliment, right? So go ahead, gather your ingredients, and treat yourself; you’ll thank me later!

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