My loyal readers surely know of my husband’s second love: chocolate. I have a bit of a sweet tooth myself, but would pass over any chocolate dish for one with gooey caramel or toffee. So I did a little happy dance when I saw that April’s Dessert Challenge ingredients were Pretzels and Caramel. It wasn’t visions of sugar plums, but visions of Rolos that began dancing in my head…those bite sized caramel filled chocolates. And from there I created this idea for a dessert….purely experimental. I wasn’t sure how the Rolo would melt, how the sweet/salty crust would taste with the creamy filling. Or if anyone else besides me would find these Mini Rolo Cheesecakes appealing.
Oh, boy, did I hit the jackpot with this one. Two bites of pure bliss. I haven’t always been on the sweet salty bandwagon. All those desserts involving bacon? Nope, they didn’t entice me one bit. But I do have a soft spot for chocolate covered pretzels so I had an inkling I might be onto something. I took a sampling to my Friday morning guinea pig group…these were a hit!
- ½ cup crushed pretzels
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 8 ounces cream cheese, at room temperature
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg, at room temperature
- 8 ounce bag of Rolo Minis (caramel filled chocolates)
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons heavy cream
- Line a 24 slot mini-muffin tin with paper liners. Set aside. Preheat oven to 325º.
- Mix together pretzels, melted butter and brown sugar. Place about 1 teaspoon in base of each muffin wrapper, tamp down.
- With a mixer, whip cream cheese with sugar till light and fluffy. Mix in vanilla and egg, just till incorporated. Place one mini-Rolo in each muffing cup, then divide batter between the 24 slots.
- Bake 13-15 minutes or till filling appears set. Remove to rack to cool.
- When cheesecakes are cooled to room temperature, make ganache. In microwave safe bowl, heat chocolate and cream starting with 30 seconds, stopping and stirring. Repeat using 15 second increments, till mixture is smooth. Cool slightly, then scrape into ziploc bag, snip corner, and pipe into center of each mini cheesecake.
- Store in refrigerator, but bring to room temperature to serve.
- Yield:24 mini cheescakes
- Cook time: 15 minutes
- Total time: 1½ hours
The Weekend re-Treat~