Rolo Fudge Cookies Food

CARAMEL ROLO FUDGE!

Steps:

• Line a tin with parchment paper. I use a 9×9″ square tin as it makes a nice depth of fudge, but 8x8" will also work!
• Put the chopped chocolate into a heavy based pan, along with all of the caramel.
• Melt on a low heat, stirring often so that the chocolate doesn't catch on the bottom or burn, and so that the ingredients mix together well. (Alternatively, melt the chocolate in a large heat proof bowl, then once melted beat in the caramel!)
• Pour in 3/4 of the Rolos and quickly stir through.
• Pour into the tin and smooth over the mixture.
• Put on the rest of the Rolos where there are any gaps, and press into the top of the fudge.
• Set the fudge in the fridge for at least 4, or preferably overnight!
• Once set - remove from the tin and cut into the squares (I cut 1″ squares)!

ROLO FUDGE COOKIES

Steps:

• 1. Preheat oven to 350. In a mixing bowling beat together eggs and oil. Next mix in brownie mix and flour. Mix until smooth. Make a ball of dough, press rolo in the middle and wrap dough around candy. (make sure all the candy is covered in dough) Bake on a greased cooking sheet for 8 minutes in preheated oven. Sprinkle with powdered sugar.

ROLO COOKIES

Steps:

• In bowl, beat butter or margarine, 1 cup granulated sugar and brown sugar until light Beat in eggs and vanilla until batter is smooth.
• In another bowl, combine flour, coca and baking soda.
• Stir into sugar-egg mixture to form soft dough.
• Chill dough in fridge at least 1 hour Place 1 tbsp of dough in palm of hand and press.
• Put 1 Rolo candy into centre.
• Bring up sides of dough to cover it completely.
• Roll between palms to make a smooth ball.
• Place remaining sugar on a plate and roll each ball in sugar.
• Place on greased baking sheet and bake cookies in preheated 350° over for 10 minutes or until tops are cracked and firm.
• Cool on rack about 10 minutes.