Battered Rolos

This cheeky little treat was inspired by the deep fried Mars bar, which was invented in Scotland. A typically British food that you wouldn’t expect to work, but it does!

battered rolo 1

Over the years I’ve heard the same story “The chip shop down the road will batter anything you bring them!” and I always reply with “I tried to batter a Kinder Egg once, but I melted the toy!” Which never gets a laugh, but I say it anyway.

My favourite chocolate has to be the Rolo, the chocolate to caramel ratio is just right. I’ve always wondered what battered Rolos would turn out like and I finally gave it a go. I found by double dipping the chocolate into the batter then flour, it gave the chocolate plenty of coating.


My biggest worry was burning myself on the molten caramel, so I let them cool for a few minutes before splitting one open and testing the temperature with my finger. If you know a safer way then please let me know!

out the pan


100g self raising flour

70ml milk

pinch salt

4 packs of Rolo

1 litre cooking oil



  1. Heat the oil in a large pan for 10 minutes. To test the heat, place a breadcrumb in the oil, if it fizzes and turns brown, it’s ready.
  2. Weigh 70g of flour into a mixing bowl, add the salt and milk. Stir to form a batter, with no lumps.
  3. In a separate bowl, weigh out 30g flour.
  4. Dip the Rolos in the batter mix, then roll in flour. Do this twice, to give the chocolate a good coating.
  5. Deep fry for 1-3 minutes, until the batter starts to turn golden. Carefully remove and place on a paper towel to drain the excess oil.
  6. Leave to cool down for at least 2 minutes, checking the centres are cool enough before eating!

If you try this recipe, please let me know how you get on. I would love to see your photos etc. Steve Heller

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