These Oatmeal Rolo Bars are your favorite Oatmeal Raisin Cookies in bar form with the addition of perfect drippy caramel Rolos. The combination of oats, chocolate, and caramel is absolutely amazing.
As you probably already know, my Oatmeal Raisin Cookies are my husband’s very favorite cookies. Well, these amazing Oatmeal Rolo Bars are coming in as a close second.
He said, and I quote, “Lisa. These will be the death of me. Oatmeal and caramel together? Oh my god.”
I hope that these are as big of a hit in your house as they are in mine!
How to Make Oatmeal Rolo Bars
This is a brief overview of this easy chewy bar recipe. For the full recipe, please see the recipe card at the bottom of the post.
- Whisk together the dry ingredients. In a large bowl whisk together the flour, cinnamon, baking soda, and salt.
- Beat the butter and sugar together. Combine until light and fluffy. Then add in the eggs, one at a time, and the vanilla.
- Mix the dry ingredients into the wet ingredients. Mix on low until it just begins to combine. Then turn the mixer up high for just a few seconds until it is combined.
- Mix in the oats. Once fully combined, gently mix the Rolo candies into the dough, and press the dough into the prepared pan. I like to save a few Rolos to press into the top of the dough.
- Bake the bars. Allow them to cool and then enjoy!
My Favorite 9×13 Baking Dish
Old Fashioned or Quick Cooking Oats
This recipe calls for quick cooking oats, but old fashioned oats will work great, too. The difference between the two is how much the oats are broken down. Old fashioned oats are still whole, but quick cooking have been cut down. Use whichever you have on hand or whichever you prefer.
Unsalted Butter
Most baking recipes call for unsalted butter. The reason for this is because from brand to brand the amount of salt in the butter can vary. By using unsalted butter and then adding the salt to the dough, you can control the amount of salt. If you only have salted butter on hand, you can skip the salt in this recipe and make the recipe as written.
Baking Tips
These tips are great for these bars, but they come in handy for any baking recipe.
- Use room temperature butter. Room temperature butter is best for creaming with sugar. Room temperature butter will feel cold to the touch, but is easy to dent with your finger.
- Use fresh baking soda. Typically it should be replaced every six months. To test if your baking soda is fresh, add a little to some vinegar. It should bubble and react right away.
- Measure your flour correctly. This is less important for a bar recipe than a cookie recipe, but you should scoop your flour with a spoon into a measuring cup and then level it off. Using a measuring cup to scoop directly from the container you keep your flour in can result in too much flour or a dry dessert.
Other Great Recipes for Oats
- Overnight Oats
- Peanut Butter No Bake Cookies
- Monster Cookies
- Energy Bites
If you make this recipe or any of my other recipes, please leave me a comment. I love hearing from you.
- Youtube
- Newsletter
Ingredients
- 2 cups flour (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter room temperature (197.75 grams)
- 3/4 cup brown sugar packed (158.75 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups quick cooking oats (178 grams)
- 1 2/3 cups rolos unwrapped (300 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 13 by 9 inch pan by lining it with two pieces of parchment paper, criss-crossed.
- In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, until fully combined. Set aside. 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt
- In a large bowl using a handheld mixer or in the bowl of a stand mixer, beat the butter and sugars together until light and fluffy, about 3 to 6 minutes. Add the eggs, one at a time, and then the vanilla and continue beating until fully combined. Scrape down the sides of the bowl as needed. 14 tablespoons unsalted butter, 3/4 cup brown sugar, 3/4 cup granulated sugar, 2 eggs, 1 teaspoon vanilla
- Add the flour mixture. Mix on low until it just begins to combine, and then on high for just a few seconds until fully mixed in. Be careful not to over-mix.
- Slowly add the oats and mix until combined. 2 cups quick cooking oats
- Gently mix the Rolos into the dough, and press the dough into the prepared pan. Please note, that I like to save a few Rolos to press into the top of the dough, about 8 to 10. 1 2/3 cups rolos
- Bake for 20 to 25 minutes, or until the edges of the bars are lightly golden.
did you make this
Oatmeal Rolo Bars
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Monster Cookie Bars
Sugar Cookie Bars
Must Make Magic Cookie Bars
Oatmeal Chocolate Chip Bars
These Oatmeal Rolo Bars are your favorite Oatmeal Raisin Cookies in bar form with the addition of perfect drippy caramel Rolos. The combination of oats, chocolate, and caramel is absolutely amazing.
As you probably already know, my Oatmeal Raisin Cookies are my husband’s very favorite cookies. Well, these amazing Oatmeal Rolo Bars are coming in as a close second.
He said, and I quote, “Lisa. These will be the death of me. Oatmeal and caramel together? Oh my god.”
I hope that these are as big of a hit in your house as they are in mine!
How to Make Oatmeal Rolo Bars
This is a brief overview of this easy chewy bar recipe. For the full recipe, please see the recipe card at the bottom of the post.
- Whisk together the dry ingredients. In a large bowl whisk together the flour, cinnamon, baking soda, and salt.
- Beat the butter and sugar together. Combine until light and fluffy. Then add in the eggs, one at a time, and the vanilla.
- Mix the dry ingredients into the wet ingredients. Mix on low until it just begins to combine. Then turn the mixer up high for just a few seconds until it is combined.
- Mix in the oats. Once fully combined, gently mix the Rolo candies into the dough, and press the dough into the prepared pan. I like to save a few Rolos to press into the top of the dough.
- Bake the bars. Allow them to cool and then enjoy!
My Favorite 9×13 Baking Dish
Old Fashioned or Quick Cooking Oats
This recipe calls for quick cooking oats, but old fashioned oats will work great, too. The difference between the two is how much the oats are broken down. Old fashioned oats are still whole, but quick cooking have been cut down. Use whichever you have on hand or whichever you prefer.
Unsalted Butter
Most baking recipes call for unsalted butter. The reason for this is because from brand to brand the amount of salt in the butter can vary. By using unsalted butter and then adding the salt to the dough, you can control the amount of salt. If you only have salted butter on hand, you can skip the salt in this recipe and make the recipe as written.
Baking Tips
These tips are great for these bars, but they come in handy for any baking recipe.
- Use room temperature butter. Room temperature butter is best for creaming with sugar. Room temperature butter will feel cold to the touch, but is easy to dent with your finger.
- Use fresh baking soda. Typically it should be replaced every six months. To test if your baking soda is fresh, add a little to some vinegar. It should bubble and react right away.
- Measure your flour correctly. This is less important for a bar recipe than a cookie recipe, but you should scoop your flour with a spoon into a measuring cup and then level it off. Using a measuring cup to scoop directly from the container you keep your flour in can result in too much flour or a dry dessert.
Other Great Recipes for Oats
- Overnight Oats
- Peanut Butter No Bake Cookies
- Monster Cookies
- Energy Bites
If you make this recipe or any of my other recipes, please leave me a comment. I love hearing from you.
- Youtube
- Newsletter
Ingredients
- 2 cups flour (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter room temperature (197.75 grams)
- 3/4 cup brown sugar packed (158.75 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups quick cooking oats (178 grams)
- 1 2/3 cups rolos unwrapped (300 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a 13 by 9 inch pan by lining it with two pieces of parchment paper, criss-crossed.
- In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, until fully combined. Set aside. 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt
- In a large bowl using a handheld mixer or in the bowl of a stand mixer, beat the butter and sugars together until light and fluffy, about 3 to 6 minutes. Add the eggs, one at a time, and then the vanilla and continue beating until fully combined. Scrape down the sides of the bowl as needed. 14 tablespoons unsalted butter, 3/4 cup brown sugar, 3/4 cup granulated sugar, 2 eggs, 1 teaspoon vanilla
- Add the flour mixture. Mix on low until it just begins to combine, and then on high for just a few seconds until fully mixed in. Be careful not to over-mix.
- Slowly add the oats and mix until combined. 2 cups quick cooking oats
- Gently mix the Rolos into the dough, and press the dough into the prepared pan. Please note, that I like to save a few Rolos to press into the top of the dough, about 8 to 10. 1 2/3 cups rolos
- Bake for 20 to 25 minutes, or until the edges of the bars are lightly golden.
did you make this
Oatmeal Rolo Bars
Facebook
Twitter
Pinterest
Youtube
Newsletter
Monster Cookie Bars
Sugar Cookie Bars
Must Make Magic Cookie Bars
Oatmeal Chocolate Chip Bars
Instagram
Facebook
Youtube
Newsletter
Oatmeal Rolo Bars
Ingredients
- 2 cups flour (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter room temperature (197.75 grams)
- 3/4 cup brown sugar packed (158.75 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups quick cooking oats (178 grams)
- 1 2/3 cups rolos unwrapped (300 grams)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Prepare a 13 by 9 inch pan by lining it with two pieces of parchment paper, criss-crossed.
In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, until fully combined. Set aside. 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt
In a large bowl using a handheld mixer or in the bowl of a stand mixer, beat the butter and sugars together until light and fluffy, about 3 to 6 minutes. Add the eggs, one at a time, and then the vanilla and continue beating until fully combined. Scrape down the sides of the bowl as needed. 14 tablespoons unsalted butter, 3/4 cup brown sugar, 3/4 cup granulated sugar, 2 eggs, 1 teaspoon vanilla
Add the flour mixture. Mix on low until it just begins to combine, and then on high for just a few seconds until fully mixed in. Be careful not to over-mix.
Slowly add the oats and mix until combined. 2 cups quick cooking oats
Gently mix the Rolos into the dough, and press the dough into the prepared pan. Please note, that I like to save a few Rolos to press into the top of the dough, about 8 to 10. 1 2/3 cups rolos
Bake for 20 to 25 minutes, or until the edges of the bars are lightly golden.
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Twitter
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