Gooey Rolo Stuffed Blondies with Caramel

Out of all the recipes on this page, this is the one my husband asks me to make all the time — Rolo Stuffed Blondies. The chewy caramel center from the Rolos makes these blondies extra irresistible. They’re easy to make, perfect for sharing, and a wonderful twist on a classic blondie recipe.

Rolo Stuffed Blondies

These caramel-filled blondies combine a tender, buttery blondie base with pockets of melted chocolate and chewy caramel from Rolos. They bake up thick and rich, with a slightly crisp edge and a gooey center. Ideal for potlucks, bake sales, or a sweet family treat.

Ingredients

• 1 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar, packed
• 2 large eggs
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• 1 tsp baking soda
• 2 1/2 cups all-purpose flour
• 2 cups chocolate chips
• About 50 Rolo candies (approximately 6 Rolos per row; quantity can vary depending on spacing)

Instructions

1. Cream together the melted, cooled butter with the granulated and brown sugars until combined. Add the eggs, salt, and vanilla, and beat well until the mixture is smooth and slightly thickened.
2. Stir in the baking soda, then add the flour and mix until just combined. Avoid overmixing to keep the blondies tender.
3. Fold in the chocolate chips gently with a spatula, reserving a few tablespoons to sprinkle on top if desired.
4. Grease a 9×13-inch baking pan. Pour about two-thirds of the batter into the pan and spread it evenly into the corners.
5. Unwrap the Rolos and space them evenly over the batter. Depending on how many you have and how close together you want the caramel pockets, arrange roughly 50 Rolos in rows so each Rolo is covered by batter.
6. Drop small handfuls of the remaining batter over the Rolos and press or flatten each piece with your hands to fully cover the candies. Try to seal the edges so the caramel stays in the center.
7. Cover the pan with foil. With a knife, cut a 6-inch-long slit down the center of the foil and fold the edges toward the pan so the center of the blondies is exposed but the edges remain protected from direct heat. This helps the center set without overbrowning the edges.
8. Bake at 350°F (175°C) for 25 minutes. Remove the foil and bake an additional 10 minutes, or until the top is golden brown and a toothpick inserted near the edge comes out with a few moist crumbs (avoid overbaking to keep the center gooey).
9. Allow the blondies to cool for 10–15 minutes in the pan before cutting. Cooling slightly helps the melted Rolos set just enough to hold their shape while still giving that soft, chewy caramel center.

Notes and Tips

• Use fully cooled melted butter to prevent the eggs from cooking when mixed in.
• If you prefer a more subtle caramel pocket, reduce the number of Rolos and space them further apart.
• For a different flavor, substitute some or all of the chocolate chips with butterscotch chips or chopped nuts.
• To make portioning easier, refrigerate the pan for 30 minutes after the initial cooling before slicing into squares.
• Watch the baking time closely: overbaking will yield dry blondies and a firmer caramel center.

Storage

Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week, or freeze individual portions wrapped tightly for up to 2 months. Reheat gently in the microwave for a few seconds to restore the gooey texture.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent dessert. These Rolo-stuffed blondies also pair nicely with coffee or a glass of cold milk for a classic treat.