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Rolo Cake Mix Bars

Two Rolo cake mix bars stacked on a plate

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 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.

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Rolo Cake Mix Bars

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  • 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


  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.


Recipe adapted from Taste of Home

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adapted from Taste of Home magazine

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153 comments on “Rolo Cake Mix Bars”

  1. I blindly bought Duncan Hines butter golden cake mix and I guess they switched the size box. My batter wasn’t thick, the box says 15.25 I added a few tablespoons of flour. Hope that works this is for my mom’s birthday

  2. 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 recipes, and then sitting down with a nice cuppa and some lovely warm baking. Will get back to you with my results.

  3. 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 had thicken up on it’s own and now looked like the picture. So, perhaps you just need to let the batter rest for a minute or two; worked for me.

  4. 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.

  5. 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 will have success!

  6. 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

  7. 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!

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