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.
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.
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.
ablespoon dough around 1 caramel candy, cover completely.
In small
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.
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.
Melt candy coating in microwave.
Dip pretzels, cherries with stems, large fresh strawberries or other fruit.
Place on wax paper.
Chill for 30 minutes. Store, covered, in refrigerator.
Melt almond bark over low heat, stirring constantly.
Dip pretzels; place on wax paper and refrigerate until hard.
br>Place unbroken mini knotted pretzels in one layer onto a
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*.
ach pretzel with one unwrapped rolo chewy caramel and milk chocolate
then remove from heat. Put Candy Melts in top pan and
Put the Fritos and the pretzels in a large Ziploc and
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.
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!
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.