Rolo Cake Mix Bars

Are you sick of cake mixes yet?

Well, we are closing in on the end “Busy people need sweets that start with cake mix week”…

 

It’s been fun while it’s lasted, yes?

 

Next week I am sure I will be back to more complicated fare..like popcorn and brownies…

So, yeah, it never gets too complicated around here, but I do have to say that this week of cake mix treats has been kinda fun.

 

I have an entire section of cake mix recipes on this site…did you know that?

Under the category “Fun Sweets” on my navigation bar up top, cake mix recipes is there.  You should check it out, there’s some fun stuff.

 

Speaking of fun stuff…last week I did a fun nail project.  Not sure if you guys have ever heard of “water marbling”?  Well hop over to my other site and check it out…I am a major dork when I talk to the camera, so please ignore my voice and my awkwardness and also ignore the fact that you can’t see my face.

So yeah…I don’t think Steven Speilberg will be calling anytime soon to ask me to assistant direct a film with him.  Whatevs.

 

See, I am so busy doing nails and making crafts and stuff that I have had to use cake mixes all week.

Phew, the life of a blogger.

 

That leads me to my last cake mix treat of the week.

These are Rolo Cake Mix Bars.

They are caramely and yummy and easy ~ 3 things that I look for in a dessert.

Start with your Rolo candies.  Cut them in half.

Next up mix up your cake mix, evaporated milk and melted butter…

**Make sure you use a 18.25 oz box of cake mix.  That is 1 lb.  I used Duncan Hines.

Divide the batter in half, like this picture…Please ignore the fact that the divided batter looks like brains or a butt.  Completely unintentional.

The batter will be sticky, but carefully press half into the bottom of a greased baking pan…

Bake the crust up for a few minutes.  Then place the Rolo candies face down on the crust…

Then drop the remaining batter on top…

Bake it for a few more minutes.

Then try and keep out of it before it cools….I dare you.

Print

Rolo Cake Mix Bars


Ingredients:

  • 1 box (18.25 oz) yellow, vanilla or white cake mix ( I used Duncan Hines), dry
  • 5 oz evaporated milk
  • 1/4 cup butter, melted
  • 40 Rolo Candies, unwrapped and cut in half

Instructions:

  1. Preheat oven to 350°
  2. Spray a 9×13 pan with cooking spray.
  3. With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
  4. Divide batter in half and press 1 half into the bottom of the pan.
  5. Bake until just set, approximately 8-9 minutes.
  6. Remove base from oven and place Rolo candies, caramel-side down on top.
  7. Drop remaining batter on top of Rolos in teaspoon sized amounts.
  8. Bake for 20-24 minutes longer until top begins to golden.
  9. Cool completely before cutting into squares.

Notes:

Recipe adapted from Taste of Home

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adapted from Taste of Home magazine

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Jane Walkinshaw
Jane Walkinshaw

wow this had lots of different results, I live in NZ and we have different cake mixes I think as none of those names of cakes mixes I have seen before. Going to buy a mix today so will let you know how it goes. I just can’t believe the different results, so looking forward to seeing how it turns out. Thanks so much for the brilliant recipes can’t wait to try them, never used cake mixes to bake with before so its a new experience for me. Its a yucky rainy day here today, so great for trying new… Read more »

Diane
Diane

I made this yesterday and it was a HUGE hit! The only change I made was used an 8×8 pan instead!

Julie
Julie

Coming to this thread years later but here is what I found…first, cake mixes in 2016 only come in 15.25 ounce boxes so I bought two and used my kitchen scale to weigh out the correct amount. My batter, like others, was thick runny. Not at all like the pictures. Before baking it I came back to this thread to read the comments and found lots of people had the same issue so I decided to go add more of the cake mix to thicken up my batter. To my surprise, when I went back to the kitchen the batter… Read more »

Ann
Ann

This was awful. I used a white cake mix. It turned out very dry and had a sour aftertaste. I had to toss it. I am not sure what went wrong.

Marsie
Marsie

I’ve had this pinned forever and finally decided to make today! Didn’t read the comments until after I started making them. I think what might be throwing some people off (myself included) is that your batter looks more crumbly and solid, almost like cookie dough. Mine looked thinner and less crumbly, however I would describe it as thick and sticky. My cake mix was 15.25 oz so I added a little less than 1/4 cup flour to try and compensate. They are finishing up in the oven now and they look and smell pretty darn good so I think we… Read more »

Pam Aument
Pam Aument

Maybe this is ridiculous but here goes. Haven’t made the recipe yet but intend to and read all the comments. I agree with the ideas about pudding in the mixes causing trouble. Also, is it possible that sweetened condensed milk is what is wanted here? Don’t mean to suggest you have erred in the recipe but I have used it in other bars with good result

mona
mona

I just made these and also got a batter that was runny compared to the pics. Followed the directions exactly except that I used margarine instead of real butter. I have noticed that when I make other things, like cookies, the batter comes out runnier when using margarine vs. butter, especially if the margarine was melted. So I believe that was the problem for me, but they still tasted great and will be sure to use butter next time!

nichole
nichole

They just came out of the oven all baked. They look and smell good so I think they will turn out 🙂

nichole
nichole

Hi I am in the process of making these. I had the same problem as others as well. My batter was like thick cake batter. I thought i grabbed the size mentioned in the recipe but I checked the box (I used Duncan Hines french vanilla) it says its 16.5. Oz (1 lb 0.5 oz) I had some dry funfetti cake mix left over from a previous recipe that I added to thicken it up some. Its in round one of baking now so we will see how it turns out. I’m confused why this is happening to some people… Read more »

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T2
T2

I made these twice this weekend…I should have read these comments beforehand :). The first time, the dough wasn’t really runny, but definitely not like your picture and not something that I could press into a pan – had to just do my best to sort of spread it…sprayed my spoons with Pam to help spread without sticking. They were yummy, though! But I felt like I over cooked them and they were extra crunchy which I like, but am doing for a birthday and thought my friend might not like them as well (and we get to keep the… Read more »

Clarita

Now I am ready to do my breakfast, later than having my breakfast coming again to read other news.

Kayln Martin
Kayln Martin

I tried making these today.. Unfortunately, I have come across the same problem as others. I used Duncan Hines cake mix– 16.5 oz box (1 lb, 0.5 oz)– 5 oz evaporated milk, and 1/4 cup melted butter. My batter was not “doughy & crumbly” looking as in your pictures. It was not runny, but sticky. I made it as is, but I wonder what the problem could be! Waiting for them to cool to see how they taste! Any feedback is appreciated! 🙂

Katie
Katie

Tried these today … I used 2 smaller cake mixes and just weighed out about 19 oz. Next time I think I would just use both mixes (all of them) and adjust the liquid accordingly because I thought the cake layers were a little skimpy. My only other suggestion would be to watch them carefully to avoid over-cooking. I cooked mine for the recommended times and they came out too hard and crunchy.

Susan Davis
Susan Davis

When I made these they turned out like cake bars not cookie bars. What’s up with that?

Sheena
Sheena

I love this recipe so much I have made it three times already!! The first time was for father’s day as a gift for my grandfather. Because he is diabetic, I altered your recipe a bit (I know, risky for my first time trying a new recipe, huh?) but it came out AMAZING! I used a Pillsbury sugar free yellow cake mix (15.25oz box) and followed your measurements exactly for the evaporated milk (5oz) and melted butter (1/4c). I then used cut up sugar free chocolate covered caramel candy and baked as directed. My grandfather loved them and was so… Read more »

MW
MW

I find these on Pinterest, but I almost didn’t make them because of the mixed reviews here. However, I gave it a shot with a 15.25 box of yellow cake mix. I used about 1/5 a cup of butter, melted, and about 4 ounces of evaporated milk to try to keep the proportions consistent (forgive my rough estimates if I botched the math!). My dough turned out exactly as described–thick and sticky. The bars turned out amazing!

Kandra Morales

Just finished making these. My batter was perfect. Not runny at all. These were super easy to make and my whole family loved them. Thanks for a great recipe!

Shannon
Shannon

Runny batter – still turned out great!

Tabitha
Tabitha

Just made this today for a party hosted at my home. They were a big hit! Lots of requests for the recipe.
While making the bars, I used the 16.5 oz box of Duncan Hines yellow cake mix. The batter was so thick and sticky that it was going to be impossible to get it to spread into a 9×13 pan. I ended up switching pans to a 8×8 after failing with the larger one. Followed the rest of the directions and was rewarded with success!

Tabitha
Tabitha

Oh, and I bought the bag of Rolo minis that are already unwrapped. Cut 40 of those in half for my bars.

JJ Blandford

I made these for our youth group this weekend and they were so amazing! The kids gobbled them up. I should have made 2 batches. Thanks for sharing!

Jerri

What a yummy looking treat!

Pam
Pam

Ok so I was to lazy to measure out 5 oz. of the milk so I HAD to make a double batch. so far so good I can’t wait to taste them about 15 more minutes in the oven and it is on.

Kim
Kim

I have not made these yet, but with all the mixed reviews, I really think the cake mix is the difference. First off, I don’t know why, but the Duncan Hines “Yellow” mix is NOT 18.25oz, it is the 16.25 (or is it 16.75 I forget). That right there would cause for less cake batter. Secondly, and probably most importantly, “Pilsbury” cake mix has pudding in the mix. So instead of more cake (flour?) mix like you would get in the Duncan Hines mixes, some of that powder is “pudding” mix, and would create a more runny batter in this… Read more »

Julie
Julie

SO going to make these, runny or not! I just read through all these comments, and wonder if it is the type of butter/margarine people are using? I always use margarine instead of butter and have definitely noticed differences between the two. And there are differences between different brands of margarine in terms of how they melt. Just a thought . . .

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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