No-Bake Rolo Tart!
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A rich, indulgent no-bake Rolo tart with a crunchy Oreo base, silky caramel layer, and a glossy chocolate ganache topping. This recipe makes a 23cm tart (around 12 slices), takes just 25 minutes to prepare, and is incredibly easy with no oven required.
This is one of those desserts that looks outrageously impressive, but is secretly very simple. If you want a proper showstopper with minimal effort, this is it.
No-bake desserts
SO, I thought it was time for something delicious. After the success of my no-bake caramel rolo cheesecake, I thought it was time for another Rolo recipe as you all seem to LOVE them! Like, I can’t deny it.. I love Rolo recipes! Yum. But anyway… I wanted it to be another no-bake recipe for now as I was craving a delicious dessert, and I find baking with Rolos tricky because of the caramel in them.
It’s not really about looks when it comes to food. Sure, it does help if something looks delicious, and I find that the more delicious a recipe the more of you will look at the recipe, but seriously… when I bake at home for myself, I don’t faff about with it all. It’s ALL about taste to me! However, this just happens to be so incredibly easy to make, AND looks INSANE.
Notes from The Patisserie
The most common issue with no-bake tarts like this is a base that crumbles when sliced. This usually happens when the biscuit mixture isn’t pressed firmly enough into the tin or doesn’t have enough butter to bind it properly.
Another problem is a ganache that doesn’t set cleanly. This is almost always down to the chocolate-to-cream ratio being off. Too much cream results in a softer topping that struggles to hold its shape at room temperature.
Caramel layering can also cause issues if it’s too thin. A runny caramel will seep into the base and soften it over time, which affects both texture and structure when slicing.
For the cleanest finish, chilling time is critical. Rushing this stage will give you a soft centre that doesn’t hold, even if everything else is correct.
Ingredients and tips
The ingredients in this tart are simple, but small changes make a noticeable difference to how cleanly it sets, slices, and holds over time.
- Biscuits – Using Oreos with the filling intact isn’t just for convenience; the cream layer adds extra fat, which helps the base bind more evenly and reduces the risk of dry or sandy texture. If you swap to a drier biscuit like digestives, you may need slightly more butter to achieve the same hold.
- Butter – Melted butter should be fully combined with the crumbs before pressing into the tin. If the mixture looks patchy or uneven, the base will set inconsistently, leading to weak spots when slicing. A properly mixed base should resemble damp sand and hold together when pressed.
- Chocolate – The cocoa percentage directly affects both flavour and set. Using a cocoa content of 70% gives the best balance between sweetness and structure. Using a lower cocoa content might cause the ganache to not set.
- Cream – I use double cream or heavy cream if you’re in the US. For for more control over the ganache consistency think… more chocolate = firmer, cleaner slices. More cream = softer, more mousse-like texture. This gives you control depending on how you want to serve the tart.
- Caramel – I have used a shop-bought tin of caramel but you can make your own, as long as it is thick enough to spread evenly and create a strong enough layer to hold in place when sliced.
- Rolos – I love rolos and a mixture of whole and halved ones creates a great looking topping and texture to finish off the tart.
FAQs
Yes, if using my homemade sauce, make sure to boil it for an extra minute or two so it reaches a ‘soft set’. You don’t want it running out of the sides when you slice it.
Yes, the tart works perfectly without them, but they add texture and visual impact.
This is usually due to too much cream or not enough chilling time, or you have used a chocolate with a lower cocoa content.
Use a sharp knife dipped in hot water and wiped dry between each cut. This helps glide through the ganache without dragging the layers.
Yes, this mixture works well in smaller tart tins or cupcake cases. Just reduce the setting time slightly as thinner layers will firm up faster.
Of course! You can use anything else that you may prefer or can buy instead.
No-Bake Rolo Tart Recipe
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
Instructions
Biscuit base
- 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 loose bottomed tart tin (mine was 3cm deep).
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 until smooth.
- Alternatively add all of the ingredients to a bowl, and melt in short bursts.
- Once the mixture is smooth, spread the tin of caramel onto the bottom of the biscuit base
- Pour over the chocolate ganache
- Add the rolos and some halved Rolos to the top like you can see in my pictures and sprinkle on your sprinkles.
- Leave to set for 3-4 hours, or overnight.
- Carefully remove from the tin, and enjoy! Serve with a dollop of cream, or on its own – yum!
Notes
- This recipe will last for 3+ days in the fridge
- You can freeze this recipe for 3+ months
- See the blog post notes for switching biscuits/chocolate etc
- If you want to make your own caramel, you can find my homemade caramel sauce here
- I use this tart tin in this recipe
Storage and freezing
This tart will keep well in the fridge for 3–4 days in an airtight container. The texture will stay firm, although the base may soften slightly over time.
You can also freeze the tart for up to 3 months. For best results, defrost in the fridge overnight before serving to maintain the structure.
Related recipes
If you love this no-bake Rolo tart, it’s usually because you enjoy rich, layered desserts with a soft centre. A no-bake Rolo cheesecake offers a similar flavour in a lighter texture, while a salted caramel chocolate tart gives a slightly more balanced, less sweet alternative. For something chunkier and more sliceable, Rolo cookie bars are another indulgent option.
hi
if i made double the quantity of the roll tart do you think i could just make it in a 12” tim as one big tart?
Would this work with chocolate digestives instead of oreos? And would you need to increase the amount of butter in the base?
Thank you 😊
Hey, love this idea! First time making a tart so tried to go with something that didn’t need to much baking 😂
I mixed the chocolate mixture until it was smooth and put it in the fridge to set, but now my butter has separated from the ganache mixture and sits on top of the tart. If that makes sense?
Was I supposed to leave it to set in the fridge? Or did I do something wrong with my chocolate ganache mixture maybe?
Thanks,
Georgie
You are meant to set it in the fridge, it simply sounds like the ganache became too hot in the process of making it so it caused it to split once it had settled x
Can this be made ahead and frozen?
Yes it can! x
Hi Jane, making this at the weekend. I’m just wondering, could I heat the cream in the microwave and keep an eye on it, or does it have to be in a saucepan? Love your recipes, always so easy to follow!
Hiya, it is definetly worth a try just make sure not to overheat it as it can split the mixture x
Hi Jane,
I’ve just made this and the dark chocolate ganache was very runny. My rolos just sank to the bottom and I’m worried it won’t set in time. Could I put it in the freezer?
Hii! What brand of dark chocolate did you use? But yes you can freeze it to set it bit quicker x
Hi Jane I’d like to do individual 4 inch tarts for all the girls at my chemist how many tarts would this mix do please thank you I love your recipes
I really don’t know for sure I am afraid, I’ve ever made it in little tart cases! But I would assume it could do all four!
Hi Jane,
I love making your recipies. They are divine!
Could I ask if I used half milk chocolate and half dark for the ganache would I need to change the double cream and butter measurements? Also if I made your homemade caramel sauce as a filling would this alter once the tart is refrigerated ? Your homemade caramel is delicious but I am aware refrigeration can change it. As the tart itself needs to be refrigerated I wondered if this is why you chose carnations caramel instead of homemade. I’m really looking forward to making this as a valentine’s treat for my other half.
I was wondering if you would consider using ermine buttercream in your recipies as I absolutely adore it but can’t see any recipies which use it. I adore your recipies so much an ermine iced cake would be amazing.
Thanks
So the homemade caramel sauce will work well, it just sets slightly more in the fridge is all! I use the carnations as my recipes are designed to be quick and easy if people want it to be! And yes, you would need to use 150g milk and 150g dark chocolate x
So simple and so delicious!
Is it plain dark chocolate, or a certain percentage of dark chocolate please. I seen Sainsbury’s own brand chocolate and then lots of options like dark 70%?
I personally always prefer using 70% or darker for best results x
Hi Jane first time making this but I can’t find the caramel so thinking of making it from scratch then in the fridge for an hour like I do with your millionaire shortbread recipe would that work
The millionaires shortbread caramel is completely different – you want to make my caramel sauce recipe instead and cool it down and use that!