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Salted Nut Roll Bars

Review Recipe
a close up shot of Salted Nut Roll Bars stacked on top of each other
You’ll have a hard time resisting these salted nut roll bars with their sweet and salty flavors, just like the classic candy treat.
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Table of Contents
  1. Salted Nut Roll Bars Ingredients
  2. How to Make This Salted Nut Roll Bars Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Between the sweet and salty, chewy and crunchy, these salted nut roll bars are pretty much irresistible. They have a fantastic combination of textures featuring a buttery crumb crust, soft gooey marshmallow center, and a caramel-like topping with Rice Krispies and peanuts.

a close up shot of Salted Nut Roll Bars stacked on top of each other

Salted Nut Roll Bars Ingredients

Salted Nut Roll Bars raw ingredients that are labeled

You’ll need:

For the Crust

  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Topping

  • 4 cups miniature marshmallows
  • 10-ounce bag of peanut butter chips
  • ⅔ cup light corn syrup
  • ½ cup unsalted butter
  • 2-3 cups salted peanuts
  • 2 cups Rice Krispies cereal
  • Flaky sea salt (optional)

PRO TIP:

You can vary the amount of Rice Krispies and peanuts you add to the topping. I wouldn’t add more than about 3 cups of peanuts as the balance of salty and sweet will start to lean toward too salty.

SUBSTITUTIONS AND ADDITIONS

MARSHMALLOWS: You can use either miniature or full-size marshmallows in this easy recipe; just make sure it adds up to 4 cups.

How to Make This Salted Nut Roll Bars Recipe

STEP ONE: Preheat the oven to 350°F. Line a 9×13 baking pan lined with a piece of parchment paper.

STEP TWO: In a medium bowl, beat together all of the crust ingredients until well combined.

crust ingredients combined in a cup

STEP THREE: Press mixture into the bottom of the pan

crust mixture pressed into a baking pan

STEP FOUR: Bake for 12 minutes.

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.

crust ingredients baked in a baking dish

STEP FIVE: Remove the crust from the oven and immediately spread the mini marshmallows over the crust. Place the baking dish back into the oven and bake until the marshmallows puff and begin to turn golden, another 12 to 15 minutes.

PRO TIP:

The topping mixture takes just a couple of minutes to melt and come together. Start making the topping about 5 minutes after you have put the marshmallow-topped cookie base back into the oven.

marshmallows spread over the crust in a baking dish

STEP SIX: Meanwhile, combine the peanut butter chips, corn syrup, and butter in a medium saucepan and stir over medium heat until the peanut butter mixture is melted and fully combined. 

peanut butter chips, corn syrup, and butter combined in a bowl

STEP SEVEN: Stir the peanuts and Rice Krispies into the melted mixture.

peanut and rice krispies stirred in a bowl

STEP EIGHT: Spread the topping mixture over the puffed and golden marshmallows and leave the baking dish to cool completely.

PRO TIP:

When you add the topping over the marshmallows, use a lightly greased spatula to press the topping down into the marshmallows and form a flat top.

topping mixture spread over the puffed and marshmallows

STEP NINE: When cooled, lift from the baking dish and cut into bars using a sharp knife.

How To Serve

This copycat recipe is perfect for snacking any time of day or night. Enjoy these tasty and gooey bars with a cold glass of iced tea or a warm mug of homemade hot chocolate to wash them down.

Check out our classic rice Krispie squares and our chocolate chip cheesecake bars. Both are irresistible sweet treats.

Storage

ON THE COUNTER: Store leftover nut bars in an airtight container on the countertop for 2 to 3 days. 

IN THE FREEZER: These nut roll bars can also be kept in the freezer for up to 1 month.

overhead shot of Salted Nut Roll Bars

These bars are the perfect combination of gooey marshmallows and salty peanuts. Once you sink your teeth into these, you’ll know why the candy bars are so popular. We’d suggest whipping up a delicious batch soon!

FREQUENTLY ASKED QUESTIONS

Can you use marshmallow creme instead of marshmallows?

If you prefer, you could spread marshmallow creme on top of your crust in this recipe. It will make your resulting bars quite gooey, but they will still taste amazing.

Can you freeze salted nut roll squares?

You can freeze these salted nut roll bars in an airtight container for up to 1 month. When you’re ready to enjoy them, simply thaw at room temperature before serving.

How do I prevent the melted marshmallows and peanut topping from sticking to my spatula?

To prevent the melted marshmallows and gooey topping from sticking to everything, spray your spatula or other utensils with nonstick cooking spray.

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a close up shot of Salted Nut Roll Bars stacked on top of each other

Salted Nut Roll Bars

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You’ll have a hard time resisting these salted nut roll bars with their sweet and salty flavors, just like the classic candy treat.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24

Ingredients
  

Crust

  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Topping

  • 4 cups miniature marshmallows
  • 10- ounce bag peanut butter chips
  • cup light corn syrup
  • ½ cup unsalted butter
  • 2 to 3 cups salted peanuts
  • 2 cups Rice Krispies cereal
  • Flaky sea salt, optional

Instructions
 

  • Preheat the oven to 350°F.
  • In a medium mixing bowl, beat together all of the crust ingredients until well combined. Press mixture into a 9×13 baking pan lined with parchment paper.
  • Bake for 12 minutes.
  • Remove the crust from the oven and immediately spread the mini marshmallows over the crust. Place the baking dish back into the oven and bake until the marshmallows puff and begin to turn golden, another 12 to 15 minutes.
  • Meanwhile, combine the peanut butter chips, corn syrup, and butter in a medium saucepan and stir over medium heat until melted and fully combined.
  • Stir in the peanuts and Rice Krispies.
  • Spread the topping mixture over the puffed and golden marshmallows and leave the baking dish to cool completely.
  • When cooled, lift from the baking dish and cut into bars.

Notes

  • You can vary the amount of Rice Krispies and peanuts you add to the topping. I wouldn’t add more than about 3 cups of peanuts as the balance of salty and sweet will start to lean toward too salty.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
  • The topping mixture takes just a couple of minutes to melt and come together. Start making the topping about 5 minutes after you have put the marshmallow-topped cookie base back into the oven.
  • When you add the topping over the marshmallows, use a lightly greased spatula to press the topping down into the marshmallows and form a flat top.

Nutrition

Calories: 347kcal | Carbohydrates: 38g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 158mg | Potassium: 210mg | Fiber: 2g | Sugar: 23g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
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