Go Back
Homemade Salted Nut Roll Bars photo
Print Recipe Save it for later

Salted Nut Roll Bars

Chewy, salty-sweet bars with a buttery cookie crust, toasted marshmallow layer, and a crunchy peanut-Rice Krispies topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 18 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/2 cup unsalted butter melted (for crust)
  • 1 teaspoon vanilla extract
  • 4 cups miniature marshmallows
  • 10 ounce peanut butter chips
  • 2/3 cup light corn syrup
  • 1/2 cup unsalted butter for topping
  • 2 to 3 cups salted peanuts
  • 2 cups Rice Krispies cereal
  • flaky sea salt optional, for sprinkling

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • Make the crust: In a medium bowl, combine the flour, packed light brown sugar, baking powder, baking soda, egg, 1/2 cup melted unsalted butter, and vanilla until evenly mixed and combined.
  • Press the crust mixture firmly and evenly into the prepared pan.
  • Bake the crust for 12 minutes, then remove from the oven.
  • Immediately sprinkle the 4 cups miniature marshmallows evenly over the hot crust.
  • Return the pan to the oven and bake until the marshmallows puff and begin to turn golden, about 12 to 15 minutes. Watch closely to avoid overbrowning.
  • While marshmallows bake, make the topping: In a medium saucepan over medium heat, combine the peanut butter chips, 2/3 cup light corn syrup, and 1/2 cup unsalted butter. Stir constantly until melted and smooth, about 1–3 minutes.
  • Remove the pan from heat and stir in the salted peanuts (2 to 3 cups) and 2 cups Rice Krispies cereal until evenly coated.
  • Spread the warm topping over the puffed, golden marshmallows. Use a lightly greased spatula to press and flatten the topping into the marshmallow layer.
  • Let the bars cool completely in the pan. Once cool, lift them out using the parchment overhang and cut into bars. Sprinkle with flaky sea salt if desired.

Equipment

  • 9x13 inch Baking Pan
  • Parchment Paper
  • Mixing bowls
  • Measuring cups and spoons
  • Saucepan
  • Spatula
  • Oven

Notes

  • Don’t add more than about 3 cups of peanuts to keep the sweet-salty balance.
  • Keep an eye on the crust as oven temperatures vary.
  • Start the topping about 5 minutes after the marshmallow-topped base returns to the oven.
  • Use a lightly greased spatula to press the topping into the marshmallows for a flat top.