No-Bake Rolo Tart!
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A delicious no-bake rolo tart with an oreo base and caramel filling that will be the perfect showstopper for any occasion!
No-bake desserts
SO, I thought it was time for something delicious. After the success of my no-bake caramel rolo cheesecake, I thought it was time for another Rolo recipe as you all seem to LOVE them! Like, I can’t deny it.. I love Rolo recipes! Yum. But anyway… I wanted it to be another no-bake recipe for now as I was craving a delicious dessert, and I find baking with Rolos tricky because of the caramel in them.
It’s not really about looks when it comes to food. Sure, it does help if something looks delicious, and I find that the more delicious a recipe the more of you will look at the recipe, but seriously… when I bake at home for myself, I don’t faff about with it all. It’s ALL about taste to me! However, this just happens to be so incredibly easy to make, AND looks INSANE.
Rolo bakes
Whenever I have made anything with Rolo’s on this bog, it has gone insane. They are always such popular bakes (so popular I actually named my first dog, Rolo), and I just can’t get enough myself. I feel like they are such a retro chocolate and they work so well inside bakes.
My salted caramel drip cake is always so popular amongst you guys, especially for a birthday bake, but one of my personal favourites is my Rolo cookie bars. They are just so thick and gooey throughout and I always want to have another slice. Of course, the Rolo is quite a sweet chocolate and I think it compliments the ingredients of a bake so well.
The biscuit base
I decided to go for an oreo crust on this dessert because I adore the flavour of oreos, and they work remarkably well with all sorts of different fillings. My no-bake oreo chocolate tart is a good example of this! I also love how the crust looks with the contrast of the caramel.. but we all know thats just a bonus. I’m really making excuses for having such an indulgent dessert.
You can also swap the oreos up for something else, but as I have already mentioned I utterly adore them in this recipe. Instead, you could use digestives, golden oreos, or anything! You just need the same amount of biscuits, and roughly the same amount of butter. Also, for the oreos, you don’t have to remove the centres if thats something you’re worrying about. I keep them in and save the effort!
Caramel filling
I decided to use a tinned caramel for my caramel layer as the amount in the tin is perfect for me. You can either use a tin or other caramels, Dulce de Leche etc – a thick caramel sauce is all you need! You can of course, like what I often do, make your own homemade caramel sauce and use that in the recipe instead as it is simply glorious; but I get that it is a lot more work.
If you like things a little salty, you can salt the caramel like in my Salted Caramel Chocolate Tart. It has a relatively good balance of sweet and bitter as the oreo crust and dark chocolate filling is enough bitterness for me, but this is personal taste – it’s so versatile in that respect.
Ganache top
As mentioned above, I use dark chocolate for the filling of this tart because it balances with the sweet of the caramel and Rolos really well, but you can swap it up if you want.
If you want to use milk chocolate, you can! However, it does make it very sweet. You also need to use only 250ml of double cream, and 35g of butter, as the milk chocolate makes it slightly runnier so you need more chocolate in comparison to cream. I wouldn’t recommend white chocolate for this however as that would definitely be too sweet and it won’t set.
Tips & Tricks
- This recipe will last for 3+ days in the fridge
- You can freeze this recipe for 3+ months
- See the blog post notes for switching biscuits/chocolate etc
- If you want to make your own caramel, you can find my homemade caramel sauce here
- I use this tart tin in this recipe
No-Bake Rolo Tart!
Ingredients
Oreo Crust
- 300 g oreos
- 100 g unsalted butter (melted)
Filling
- 250 g dark chocolate
- 300 ml double cream
- 50 g unsalted butter
- 350 g caramel (one tin)
Decoration
- 200-250 g rolos (some halved)
- sprinkles
Instructions
Biscuit base
- Blitz all of the biscuits to a fine crumb, and mix in the melted butter.
- Press this into the sides and base of a 23cm loose bottomed tart tin (mine was 3cm deep).
Filling
- Chop the chocolate up finely and put into a bowl along with the butter in cubes.
- In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides.
- Once hot, pour over the chocolate and butter and beat with a spatula until smooth.
- Alternatively add all of the ingredients to a bow, and melt in short bursts.
- Once the mixture is smooth, spread the tin of caramel onto the bottom of the biscuit base
- Pour over the chocolate ganache
- Add the rolos and some halved Rolos to the top like you can see in my pictures and sprinkle on your sprinkles.
- Leave to set for 3-4 hours, or overnight.
- Carefully remove from the tin, and enjoy! Serve with a dollop of cream, or on its own – yum!
Notes
- This recipe will last for 3+ days in the fridge
- You can freeze this recipe for 3+ months
- See the blog post notes for switching biscuits/chocolate etc
- If you want to make your own caramel, you can find my homemade caramel sauce here
- I use this tart tin in this recipe
ENJOY!
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J x
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hi
if i made double the quantity of the roll tart do you think i could just make it in a 12” tim as one big tart?
Would this work with chocolate digestives instead of oreos? And would you need to increase the amount of butter in the base?
Thank you 😊