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Chocolate Caramel ROLO Dessert Dip

Chocolate Caramel ROLO® Dessert Dip

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 50 ROLO Chewy Caramels in Milk Chocolate , divided
  • 1 teaspoon granulated sugar
  • 1 package cream cheese (8 oz.) , softened
  • 1/2 cup powder sugar
  • 2 tablespoons heavy cream plus 1/2 cup , divided
  • 1 tub frozen non-dairy whipped topping (8 oz.) , thawed
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
  • Graham cracker or other sweet crackers for serving

Directions

  • 1. Remove wrappers from caramel candies. Cut 35 candies into small pieces. Toss chopped candies with granulated sugar to keep candies from sticking together; set aside.
  • 2. Beat cream cheese and powdered sugar in large mixer bowl until well blended; set aside.
  • 3. Place remaining 15 uncut caramel candies and 2 tablespoons heavy cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and smooth when stirred. Gradually beat melted candy mixture into cream cheese mixture. Blend in whipped topping. Stir in chopped caramel pieces; setting aside a few for garnish.
  • 4. Stir together remaining 1/2 cup heavy cream and cornstarch in medium microwave-safe bowl with whisk until cornstarch is dissolved. Stir in chocolate chips. Microwave at HIGH (100%) 1 minute; stir. Microwave at HIGH an additional 40 seconds or until mixture has thickened like a smooth pudding when stirred.
  • 5. To assemble dip, place half (about 2 cups) caramel mixture in medium serving bowl. Drizzle half (about 1/3 cup) chocolate mixture over caramel mixture; swirl chocolate into caramel mixture with knife or metal spatula for paisley effect. Repeat procedure with remaining caramel and chocolate mixtures. Garnish with reserved chopped caramel pieces. Serve with graham crackers or other sweet crackers. Cover and store leftover dip in refrigerator. Makes about 4 cups dip.
  • Recipe created for The Hershey Company by Chef in Training

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