NO-BAKE ROLO TART!

If you want to use Milk Chocolate, you can! However, it does make it very sweet. You also need to use only 250ml of double cream, and 35g of butter, as the milk chocolate makes it slightly runnier so you need more chocolate in comparison to cream. I wouldn’t recommend white chocolate for this however as that would definitely be too sweet.

You can also swap the Oreos up for something else, but as I have already mentioned I utterly adore them in this recipe. Instead, you could use Digestives, golden Oreos, or anything! You just need the same amount of biscuits, and roughly the same amount of butter. Also, for the Oreos, you don’t have to remove the centres if thats something you’re worrying about. I keep them in and save the effort!

I really hope you guys love this recipe as it is DEFINITELY one of my new favourites – let me know how you get on! Imma go make another one and eat it all to myself. Yay.

Ingredients
Oreo Crust
300 g Oreos
100 g Unsalted Butter (melted)
Filling
250 g Dark Chocolate
300 ml Double Cream
50 g Unsalted Butter
350 g Caramel (one tin)
Decoration
200-250 g Rolos (some halved)
Sprinkles
Metric - US Measurements
Instructions
For the Oreo Crust
Using a food processor, blitz all of the biscuits to a fine crumb, and mix in the melted butter. Press this into the sides and base of a 23cm Pie/Flan tin (mine was 3cm deep).

It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

For the Filling
Chop the chocolate up finely and put into a bowl along with the butter in cubes.

In a small pan, heat the double cream until just before boiling point. You will see it starting to bubble at the sides.

Once hot, pour over the chocolate and butter and beat with a spatula! If the chocolate hasn’t fully melted by this point, heat it in the microwave in 10 second bursts, stiring every time!

Once the mixture is smooth, spread the tin of caramel onto the bottom of the Oreo base (It might be easier to beat the caramel slightly to loosen it first).

Once on, spread the chocolate mixture onto of the caramel.

Add the Rolos and halved Rolos to the top like you can see in my pictures and sprinkle on your sprinkles. Doing this now will mean they will set into the dessert so they don’t fall of everywhere!

Leave to set for 3-4 hours, or overnight

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