January 31, 2023
Review RecipeSalted Nut Roll Bars

Table of Contents
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.

Salted Nut Roll Bars Ingredients

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.

STEP THREE: Press mixture into the bottom of the 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.

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.

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.

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

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.

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.
MORE DESSERT RECIPES
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.

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
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.
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.
To prevent the melted marshmallows and gooey topping from sticking to everything, spray your spatula or other utensils with nonstick cooking spray.
More Recipes You’ll Love
- Rolo Stuffed Brownies
- Cookie Dough Fudge
- Chocolate Cheesecake Bites
- Buckeye Bars
- No Bake Cookies with Peanut Butter
- Peanut Butter Rice Krispie Treats
- Peeps Rice Krispie Squares
- Blueberry Pie Bars

Salted Nut Roll Bars
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
- ⅔ 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.
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