Salted Nut Roll Bars
Make your own copycat Salted Nut Roll Bars with a cake mix crust, marshmallows and crunchy peanut butter topping!
- 15.25 oz yellow cake mix
- 1 egg
- ¾ c. melted butter divided
- 3 c. miniature marshmallows
- 12 oz peanut butter chips
- ½ 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 is sort of like making Rice Krispie treats – it’s good to have everything measured and ready to go. That way, things like the marshmallows and melted peanut butter chips don’t start setting up on you while you’re trying to assemble everything. So prep and measure before you start.
For the marshmallows – keep an eye on them while they’re in the oven. You don’t want to totally melt them or have them turn golden. You’re basically warming them up enough so they puff up. Once they do take them out of the oven.
If you melt the peanut butter chips in the microwave, I recommend warming them in 30-second increments and stirring between each.
When you chill the bars be sure to to take them them out of the fridge while they’re still a little soft – if they harden too much they will be difficult to slice.
Serving: 1g | Calories: 608kcal | Carbohydrates: 87g | Protein: 13g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 450mg | Potassium: 224mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1805IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 9.2mg