These salted nut roll bars are the perfect dessert for peanut butter lovers. They are chewy, crunchy and full of peanut flavor. They start with a peanut butter cookie base topped with melted peanut butter chips, marshmallows and peanut butter krispie treats and peanuts. You’re going to love these bars!
Ok here is the thing. My head is often in the gutter and when I hear a name like “salted nut roll” I immediately giggle and react like a child. I know it’s not the most mature thing to do but seriously there are just some things that make me laugh. Here is a short list of foods that make me giggle:
– Salted Nut Roll
– Planters Big Nut Bar
– Spotted Dick
– Beanee Weenee
Ok now that that is off my chest we can move on. This lovely little bar cookie that I made was delicious. It did taste like a salted nut roll and since they are one of my favorite candy bars that made me very happy. They were very easy to make and took no time at all. That type of combination is always good with me:) In the directions is says to eat after they have completely cooled and I have to agree with that. I tried eating a piece when it was still a little warm and I thought they were just “ok” but the next morning I tried them and I thought they tasted a lot better. Perhaps this was in my head but I’m pretty sure the completely cooled sat overnight cookies were better.
Salted Nut Roll Bars
These salted nut roll bars are the perfect dessert for peanut butter lovers. They are chewy, crunchy and full of peanut flavor.
Yield: 9x13 pan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1 pound peanut butter sandwich cookies - coarsely crumbled (I used Nutter Butter)
- 1 stick unsalted butter - melted
- 2 cups peanut butter chips
- 2/3 cup light corn syrup
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups miniature marshmallows
- 2 cups dry roasted peanuts
- 2 cups crisp rice cereal (Rice Krispies)
Source: Cuisine at Home Magazine
Preheat oven to 350 degrees.
Coat a 13x9 inch baking pan with non-stick spray. Pulverize cookies in food processor until fine crumbs form. Add melted butter, process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.
Melt the peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 C. of the peanut mixture over crumb base.
Top with marshmallows and return the pan to the oven. Bake until marshmallows puff up, about 2 minutes, then remove from oven. DO NOT let the marshmallows brown or they will turn crunchy.
Toss peanuts and cereal with the remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with non-stick cooking spray to prevent sticking).Cool bars before cutting.