So, this is really nothing more than a blondie recipe with chopped up Rolos in them.  About 4 years ago, I had seen a blondie with Heath Bar in them at Starbucks.  The next day, I found a blondie recipe and added chopped of Heath Bars.  I brought them into work and they were a hit.  I then found out that the woman that worksed across the hall from me we as allergic to nuts.  Heath Bars have almonds in them (For the record, Skor Bars do not have nuts).  Anyway, I mused over what else might work mixed into the blondie.  I decided to try Rolos.  It was a home run.  There's something about the creaminess of the caramel in the rolo nestled into the chewy blondie that is just marvelous.

Enjoy!  Click the Read More Button for the Recipe....

·   2 3/4 cups of flour
1.5 tsp baking powder
1/2 tsp salt
2 cups of dark brown sugar
3 eggs
2/3 cup of shortening (plus more for greasing the pan)
22 rolos (cut in half)
1 Ghiradelli baking bar (the one in the gold paper)

  1. Preheat the oven to 350 degrees
  2. Grease a 9x13 glass or metal baking pan
  3. Melt  Crisco in a small sauce pan
  4. Stir the Crisco into the brown sugar, let cool
  5. Add the eggs one at a time and mix well
  6. Stir the Rolos into the brown sugar egg mixture
  7. Sift the flour, baking soda and salt
  8. Mix the dry ingredients into the wet mixture
  9. Spread into prepared pan
  10. Top with broken pieces of the chocolate bar
  11. Bake for 25 minutes


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