salted nut rolls {in a cake pan}

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Have you been busy doing your Christmas baking? I sure have. It’s been something rich and sweet almost every day. I’ve been giving treats away left and right so we’re not overtaken with sugar. Everything is sure yummy though! The few bites I’ve taken have been very good 🙂 I may treat myself to one of these delicious salted nut roll bars for dessert tonight. How could I possibly resist the sweet, salty, chewy, amazingness?

Do you like the Pearson’s Salted Nut Roll candy bar? If you do, then you’ll love these. They’re very similar, but these are even chewier than the original! I got the recipe from my Pillsbury baking book, but I changed it up a bit. Oh my gosh! YUM!

These delicious bars go together in a few easy steps. They’re very rich, so cut them into smallish pieces (approximately 24 servings.)

~ preheat oven to 350 degrees F. ~

for the crust:

1 and 1/2 cups all purpose flour

2/3 cup firmly packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter, softened

2 teaspoons pure vanilla extract

2 large egg yolks

3 heaping cups mini marshmallows

In a large bowl, combine all crust ingredients except the marshmallows. Dough will be crumbly. Press it firmly into the bottom of a 9×13 baking pan.

Bake in preheated oven for 15 minutes, or just until lightly golden. Remove from oven. Immediately sprinkle marshmallows over top of crust. Return to oven and bake 2 more minutes, or just until puffed. Set aside to cool a bit while you prepare the topping.

for the topping:

2/3 cup light corn syrup

1/4 cup butter, softened

2 teaspoons pure vanilla extract

2 heaping cups peanut butter chips

2 heaping cups Rice Krispies cereal

2 heaping cups salted peanuts

1/2 teaspoon coarse sea salt or kosher salt

In a large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and the mixture is smooth, stirring constantly as it cooks. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows, spread to cover, making the topping as even as possible. Sprinkle salt evenly over top. Cool for a bit on a cooling rack on the counter. Cover and transfer to refrigerator to cool and firm up completely before cutting into squares and serving.



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