Here in Wisconsin, we tailgate and we go big! Brewers, Badgers, Packers…cold or hot, the parking lots are filled before the start of the game. A few weeks ago my family decided to tailgate for an entire weekend Brewers series. Three days in a row. I was in charge of bringing the dessert. It was my choosing because I was looking to try out this new recipe. Caramel Cheesecake Rolo Brownies. They were a hit!
Being the peanut butter fanatic I am, I used a brownie mix that contained peanut butter chips–my favorite! When making this recipe, if you love peanut butter, feel free to use the peanut butter chip brownie mix, otherwise, just follow the recipe below.
Caramel Cheesecake Rolo Brownies
Recipe Adapted from: And They Cooked Happily Ever After
- 1 box of your favorite brownie mix, or homemade recipe–prepared according to instructions
- 8 ounces, light cream cheese, softened
- 1 egg, lightly beaten
- 1/4 cup sugar
- 3 tablespoons caramel sauce
- 1, 8 ounce bag of mini rolos
- 3/4 cup semi-sweet chocolate chips
Preheat your oven to 325 degrees. Spray a 13×9 baking pan with non-stick cooking spray.
Prepare the brownie mix as directed, without cooking.
With an electric mixer, combine the cream cheese, egg, sugar, and caramel sauce until smooth.
Pour 2/3 of the prepared brownie mix into the pan. Take dollops of the cream cheese mixture and place on top of the brownie mix. Pour remining brownie batter on top and use a knife to swirl the brownie and cream cheese mixture together, creating a marble pattern.
Before placing in the oven, sprinkle the mini rolos on top of the brownie mixture and press them in lightly. Use as many or as few as you would like. Sprinkle the chocolate chips on top.
Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. Allow the brownies to cool to room temperature. Cut the brownies prior to refrigerating them–it is easier to cut when the rolos aren’t cold. Refrigerate until ready to serve.