Remember that crazy girl in the grocery store I wrote about yesterday? Well she requested I finally post this recipe. She says her husband’s favorite candy bar is the Salted Nut Roll and I guarantee if he likes those he’ll love these bars even more. For the record she’s really not crazy and she’s one of the most amazing chicks I’ve ever met! I’ve been teasing her with this recipe for oh about a month and I just haven’t got around to posting it. Sometimes I have a stash of recipes waiting around for a rainy day when I don’t know what to write about and this one just got tucked away in that stash. Actually it’s a stash for when I lose my mojo in the kitchen and I need a few back up recipes that I can post because nothing has been turning out for several days, maybe even weeks. Yes I have those moments too. Things can look or sound so amazing and get raving reviews from others and then I make them and think what on earth happened? In fact this happened the other night and I literally read that recipe about fifty times trying to figure out what step I missed and messed up. I never did find out what went wrong and the bars and recipe went into the garbage. What can I say our taste buds are all different. In fact you might find this out about one or two of my recipes you try. *Gasp* I know who would have thought! I will try not to take to much offense if I ever hear this! This recipe comes from my aunt and like I said before is amazing, even more amazing than a Nut Roll. The crust is the key ingredient. It’s soft and chewy and buttery and oh so good. I could probably just eat that part of the bar. Enjoy!
- 18.25 oz yellow cake mix
- 1 egg
- 3/4 c. melted butter divided
- 3 c. miniature marshmallows
- 12 oz peanut butter chips
- 1/2 c. corn syrup
- 1 tsp vanilla
- 2 c. peanuts
- 2 c. Rice Krispies
Mix the cake mix, egg and 1/4 c. butter. Press into a greased 9x13 pan. Bake for 10-12 minutes at 350 degrees.
Put the marshmallows on top of the hot crust. Return to oven for 3 minutes or until puffed up.
Melt the peanut butter chips, corn syrup and 1/2 c. butter. Add vanilla and mix. Then add the peanuts and Rice Krispies. Mix well.
Pour over marshmallows. Refrigerate, but make sure to cut before they get to hard!
This recipe may be shared on the following sites – Please give them a visit!
Our Delightful Home | Mandy’s Recipe Box | Lil’ Luna | Semi Homemade Mom | Weekend Potluck | Six Sisters’ Stuff | Pint Sized Baked | Flour Me With Love | Chef In Training | Inside BruCrew Life | Couponing & Cooking | High Heels & Grills | Buns In My Oven | Chocolate, Chocolate and More | Kitchen Meets Girl | Foodie Friends Friday