Prepare cookie mix according to directions.
Roll a tablespoon of cookie dough around 1 Rolo candy.
Roll in nuts or powdered sugar.
Place on cookie sheet and bake at 350\u00b0 for 8 to 10 minutes.
Do not overbake!
Makes about 2 dozen.
Combine flour, cocoa and soda in a small bowl.
Beat brown sugar, butter and white sugar until fluffy.
Add vanilla and eggs. Add flour mixture.
Stir in 1/2 cup pecans.
Shape 1 tablespoon dough around 1 Rolo candy.
Combine 1 tablespoons sugar and 1/2 cup pecans.
Press ball into mixture.
Place nut side up on ungreased cookie sheet.
Bake 7 to 9 minutes at 375\u00b0 or just until cracked.
nd press.
Put 1 Rolo candy into centre.
Bring up
Combine sugar, brown sugar, butter, peanut butter, vanilla and egg.
Add flour, baking powder, baking soda and salt.
Mix well. Shape dough around rolo candy.
Make sure candy is completely covered.
Place on cookie sheet.
Bake at 350 degrees for 9 minutes or until golden brown.
Take out of oven and flatten with spatula. Cool for 10 minutes and remove from cookie sheet.
Pre-Heat Oven to 350 degrees.
Beat Cake Mix, Eggs, Milk, Applesauce, and Chocolate Syrup until smooth.
Fill cupcake liners 1/3 of the way, and then add a Rolo Candy to each cup. Fill liner until candy is covered.
Bake in the oven at 350 for 18-20 minutes.
While cupcakes are cooling mix Cream Cheese, Confectioners Sugar, Whipping Cream, and Carmel Syrup until smooth.
After cupcakes have cooled completely, ice with Carmel Cream Cheese Frosting, and drizzle with Carmel Syrup.
Preheat oven to 350 degrees.
Unwrap your Rolos. Place the pretzels on a baking sheet and top each one with a Rolo candy.
Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel ooze out. YUM.
Take 1 teaspoon dough.
Put a Rolo candy in center of dough and cover with knife.
Bake at 350\u00b0 for about 8 to 10 minutes on an ungreased cookie sheet.
Heat oven to 375\u00b0.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, cocoa and baking soda; blend well.
In large bowl, beat butter, sugar and brown sugar. Add vanilla and eggs; beat well.
Chill dough.
For each cookie, shape dough around 1 Rolo candy, covering completely.
Roll in sugar and place on ungreased cookie sheet, about 2 inches apart. Bake at 375\u00b0 for 7 to 10 minutes.
Yields 4 dozen.
ablespoon dough around 1 caramel candy, cover completely.
In small
Melt together margarine, Eagle Brand milk and chocolate chips. Add flour, nuts and vanilla.
Drop by teaspoon onto ungreased cookie sheets.
Top each cookie with a Rolo candy.
Bake at 350\u00b0 for 10 minutes.
Heat oven to 225 degrees F.
Place pretzels on baking sheet.
top each pretzel with a rolo.
place in oven for about 5 minutes.
remove from oven and top with candy corn, pressing down slightly.
I have also topped with another pretzel to make a *sandwich*.
Melt the butter, cream and sugar with a dash of water in a very large pan.
Cook till soft toffee stage.
Pour the soft toffee into your mould i.e. clean plant pot.
Set in fridge for a while.
When set, position soft toffee centrally in a big mould.
Engulf soft toffee in \"molten chocolate\".
Place creation in chiller.
Release the mould and behold a giant rolo!
Mix all ingredients together except rolo's.
When dough is mixed well, take a small amount, flatten out in hand, place rolo in middle and wrap dough around the rolo to form a ball.
Place on ungreased cookie sheet and bake at 350 for 12 minutes, or until cookie has flattened and rolo has melted.
Stack on their sides one caramel, chocolate covered caramel candy and candy corn. Use a dab of frosting to hold all together.
Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright.
retzel on top of each Rolo and press down.
Place
In small bowl, mix flour, cocoa and baking soda.
Blend well. In a large bowl, beat 1 cup of sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs.
Beat well.
Add flour mixture and blend well.
Stir in pecans.
Shape about 1 tablespoonful of dough around 1 Rolo candy covering completely. Roll balls in sugar.
Place 2-inches apart on ungreased baking sheet.
Bake 7 to 10 minutes at 375\u00b0 or until set and slightly cracked.
Cool.
round 1 chocolate-covered caramel candy, covering it completely. Repeat with
Blend dry ingredients.
Cream white sugar, brown sugar and butter; add vanilla.
Add eggs.
Add dry ingredients to wet ingredients.
Wrap dough around Rolo candy.
Roll in chopped nuts and sugar.
Bake 1-inch apart on ungreased cookie sheet at 375\u00b0 for 7 to 10 minutes.
Combine flour, cocoa and baking soda.
Beat sugar, brown sugar, butter, vanilla and eggs together.
Add flour mixture and 1/2 cup pecans.
Mix other 1/2 cup pecans with 1 tablespoon sugar and set aside.
Thaw the puff pastry sheets according to package directions. Roll out slightly. Cut each sheet into 16 squares.
Place a rolo candy in the center of each square. Fold up opposite corners and pinch seems. (Try to seal them as best you can or the caramel runs out as they bake.).
Place on baking sheets lined with parchment paper. Brush each pastry with the beaten egg white and sprinkle with raw sugar.
Bake at 375\u00b0F for 15 minutes.
I'm sure mini peanut butter cups would be delicious too!