Salted Nut Roll Squares

Salted Nut Roll Squares

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Serves: 36,Yield: 1nine x thirteen inch pan full

    • About This Recipe

    “A cookie bar that tastes a lot like a Salted Nut Roll.”

    Ingredients

  • 1 1/2 cupsall-purpose flour
  • 1/2 cupfirmly packed brown sugar
  • 1/2 teaspoonbaking powder
  • 1/2 teaspoonsalt
  • 1/4 teaspoonbaking soda
  • 1/2 cupbutter, softened
  • 1teaspoonvanilla
  • 2egg yolks
  • 3cupsmini marshmallows
  • 2/3 cupcorn syrup
  • 1/4 cupbutter
  • 1 (12ounce) packages peanut butter chips
  • 2cupscrispy rice cereal( Rice Krispies)
  • 2cupscocktail peanuts

    • Directions

  • In large bowl, combine the first 8 ingredients– hold out the marshmallows.
  • Press the crumb mixture in bottom of ungreased 9×13-inch pan.
  • Bake in 350 degree oven until light golden brown, 12 to 15 minutes.
  • Remove from oven and immediately spread marshmallows evenly on top of crust.
  • Return to oven for 2 minutes or until marshmallows begin to puff.
  • Remove from oven and cool.
  • In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips just until chips melt.
  • Stir mixture to smooth texture.
  • Remove from heat, stir in the cereal and peanuts.
  • Spoon warm topping over the marshmallows and spread to cover evenly.

    • Reviews

  • “Yummy!!I usually shy away from recipes with marshmallow because it is usually difficult to cut the squares – I’m glad I decided to try this one!!The flavour is OUTSTANDING!The cookie crust is very unique, too.It did take some patience to get the pb layer evenly spread over the marshmallow but it was worth every second!!I even froze some of these for a couple of weeks with great results.”

  • “These were very easy to make and delicious!I like the sweet salty taste and am glad I took most of them to work.Made recipe as written with no problems; cookie layer was easy to make and spread in pan.Took out when edges of cookie layer were golden brown.The rice krispies gave the bars a nice crunch.Keeps well in the refrigerator, if they last that long!”

  • “These sounded so easy to make for an upcoming potluck dinner. However, it proved more complicated than it appeared. The crust was a bit deceiving. I had _crumbs_ before adding the egg yolks and vanilla; then I had a _very sticky_ cookie dough. With well greased fingers, I persisted in pressing it into the pan. Since the crust mixture is already brown from the sugar, you have no way of determining _light golden brown_ status. I baked mine for 14 minutes and it smelled done. For the topping, I accidentally purchased peanut butter and chocolate baking pieces but I used them anyway. I rough chopped the peanuts to approximate the size of the cereal pieces. Spreading it evenly atop the puffy marshmallows was quite another feat. While the taste is not quite that of a salted nut log, it is good. I am surprised that it is not overly sweet or salty; just in the middle. I like a recipe challenge now and then and today, I got one. 😉 Thanks for sharing your recipe.”

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