This post originally published on a previously-owned blog and was imported here to simplify my life. My family eats much healthier than this nowadays, but I include this post for memories and history. I hope you enjoy the content!
Okay, I made these a long time ago and got other people hooked on them, too… so this is a must-share!
There are no Rolos in Ecuador that I know of, buuuut I had Mike bring down a bag on his last Stateside trip a few weeks ago so I totally need to make these again soon.
I couldn’t find where I found these originally so I went on a hunt. I’m annoyingly careful about giving credit where its due but it’s also in turn annoying to find blog after blog that credits the next that credits the next, etc. I THINK the original creator was Something Swanky‘s? Good grief. This is why I like cookbooks. Oh I miss my cookbooks…
Anyway! I’m not kidding about these! All skeptics shut their mouths after they experience the perfect blend of chocolate-y sweet and cracker-y salty. Plus, I only share recipes I like on here, so just trust me.
All you do is:
- Preheat to 350 F.
- Place crackers (salty side down) on baking sheet.
- Put a rolo in center of each cracker.
- Bake in oven until soft enough to easily squish down but not too melted or that just gets messy.
- Remove from oven and place another cracker (salty side up) on each.
- Press down until Rolo reaches edge of cracker.
You can even make one at a time, but who would do that. 😉 You need at least 20 at a time, ha.
One note – the couple times I made these we preferred them hardening for much longer than Something Swanky says (till they’re cool). It really can be eaten at any time, but we enjoyed it more after several hours (I know, torture, right). Whatever you prefer!
P.S. These will totally work for high-altitude dwellers. Nothing to it!