Line a 20cm (8") square baking tray with baking paper.
Add the white chocolate and caramel to a microwavable bowl.
Melt in short increments in the microwave, stirring in between each 20 sec interval.
If you don't have a microwave you could melt the chocolate and caramel in a double boiler.
Once fully melted, mix through the icing sugar.
Stir through 3/4 of the rolos.
Pour mixture into prepared tin and push the remaining rolos into the top.
Place in the fridge for 3 to 4 hours (or overnight) to set.
Slice and enjoy!