Rolo chocolates are great for adding to recipes. To get inspired, check out this list of Recipes Using Rolo Chocolates.
For more ideas, check out all of our dessert recipes.
Rolo chocolates are really delicious. I love the way the chocolate and caramel mesh together. But you don’t need to eat them just as a chocolate. There are actually a lot of recipes using Rolo chocolates.
I put together this list recipes using Rolo chocolates. I haven’t made all of the recipes myself (just the first one in the list), so I collected recipes from some other bloggers who have used the chocolates to make treats.
Recipes Using Rolo Chocolates
As we add more recipes using Rolo chocolates to Drugstore Divas, we’ll be sure to update this post. So save it (bookmark it, pin it, however you save posts) and come back from time to time to see what we’ve added.
1. Chocolate-Dipped Rolo Stuffed Ritz Crackers
Christmas Ornament Oreo Cookies
Which of these recipes using Rolo chocolates are you planning on trying first? Be sure to let us know your recipe choice in the comments.
Tips For Using Rolo Chocolates In Recipes
– Use the Rolo chocolates at room temperature. If you live somewhere that’s hot, you might store your chocolate in the fridge. That’s fine if you’re just going to eat them one at a time. But if you’re going to use them in one of these recipes, you want to make sure they’re at room temperature first.
If the chocolate is hardened from the fridge, the recipes might not work the way that they’re supposed to.
– Unwrap the chocolates right when you need them. Don’t unwrap them ahead of time and have them waiting. They could end up melting. And if you have them in a bowl together, they could melt together and form one big blog. And that makes a big mess for you.
Even if you’re bringing them out of the fridge, getting them to room temperature (because you’re taking the advice of the tip above), keep them in the wrappers first. When the Rolo chocolates are at room temperature, that’s when you can unwrap the chocolates.
– Don’t overheat the Rolo chocolates. If your recipe calls for baking the Rolo chocolates in the oven, keep a close eye on the time more than the Rolo chocolate themselves. The Rolo chocolates most likely won’t actually show any sign of melting, like chocolate chips do. They may start to bead and sweat a little bit, though, so you can keep an eye out for that happening.
Even if the Rolo chocolates show no sign of heating, they will be melting and warm enough to squish (which is what you have to do for many of these recipes). If you wait to see the Rolo chocolate to start melting, you’ll actually end up burning your Rolo chocolates. And then you’ll have to throw them away and start your recipe over.
– Warm Rolo chocolates squish, so be careful when you’re using them in a recipe. If you’re using them in a recipe, like between crackers, be careful with how much pressure you put on the crackers. You may end up with the Rolo chocolates oozing out more than you intended. Keep this in mind, too, if you are using warm Rolo chocolates on the bottom of a recipe. They might not be the right integrity to hold up.
Have you used Rolo chocolates in recipes before? Let us know in the comments.