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.
How did you get your Rolos to stay at the top?? Mine have just sunk to the bottom and you can’t see them!!
As the tart is quite thin, I found they stayed at the top easily! If you struggle – wait for the tart to set for a bit first.
My ganache was very thin too. My rolos stayed at top but my sprinkles sunk in the filling. Mine made way more ganache then would fit as well…not sure what happens.
Did you definitely use dark chocolate? Some chocolates will make it thinner naturally due to cocoa content differences – and it just means you used a tin that was too small.
interesting. i used part dark chocolate and part milk chocolate. so you think its the cocoa content? Also, it was ALOT more filling. i couldve made 2 tarts. I guess i didnt look at your tin size, i just assumed it was the same as your other ones. I made your terrys orange chocolate tart and toblerone tart with this tart tin and they came out perfect. I will try again!
Yeah, that will make a very large difference. As per the recipe, you need dark chocolate.
Was absolutely amazing but for some
Reason the butter separated from the chocolate and double cream and sat on the top of the tart. Any idea why that would be? It still tasted amazing but it just looked a little funky with a film of fat along the top 🙁
Any recommendation on dark chocolate? I’m going to make this later I can’t wait!
I use supermarket own dark chocolate, the cheapest one – or Callebaut (buy online) if you want to use good quality!
I’m making this tomorrow for a bbq and was thinking I might mix it up and put a thin layer of cheesecake in the bottom before the caramel and chocolate, do think that would work?? 🤔
Hiya! You could do! However you’d need to use a different in, as the mixture fits this size tin perfectly! x
Hi many thanks janespatisserie for your no bake rolo tart made on Sunday 11th June and it was amazing nit too sweet but very enjoyable I have made many of your recipes and all have been a success I cook for all my family on Sundays and I’m always looking for new pudding recipes there are sixteen if us. Many thanks
How big is the tin?
23cm tart tin x
I really want to try this out, I love the idea of an oreo base!
Julia // The Sunday Mode
I have never heard of a tin of caramel. Is there an alternative?
Dulce de leche?
Hiya I don’t know if I can get tinned caramel in any of my local shops! Is there any thing else I could use?
Hi, I don’t like Oreos (sorry!!). What can I use as an alternative for the base, thanks.
Digestives!
This dessert will last in the fridge for 3days, covered. – I love your sense of humour!
Great recipe, have made it a couple of times and it’s gone down very well! Have you ever frozen it before? I’m making it for a birthday party and would like to make ahead and freeze.
I haven’t I’m afraid.. I don’t see why it wouldn’t work, but I have never personally tried! x
Did you end up freezing it? I would like to try as well.
No I didn’t freeze it in the end, I just made it a few days before and it was fine. Let us know how it freezes if you do freeze it
do i have to take the cream out of the oreos before i blitz them to make the base?
No, do it as it says 🙂