Salted Nut-Roll Bars
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Base
- 1lb. peanut butter sandwich cookies – coarsely crumbled (I used Nutter Butter)
- 1 stick unsalted butter – melted
Topping
- 2 C. peanut butter chips
- 2/3 C. light corn syrup
- 4 T. unsalted butter
- 1 t. vanilla extract
- 2 C. miniature marshmallows
- 2 C. dry roasted peanuts
- 2 C. crisp rice cereal (Rice Krispies)
Preparation
- Preheat oven to 350 degrees.
- Coat a 13×9 inch baking pan with non-stick spray.
- Pulverize cookies in food processor until fine crumbs form.
- Add melted butter, process until crumbs clump together.
- Press crumbs into prepared pan.
- Bake 15 minutes or until golden.
- Melt the peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes.
- Spread 1/2 C. of the peanut mixture over crumb base.
- Top with marshmallows and return the pan to the oven.
- Bake until marshmallows puff up, about 2 minutes, then remove from oven. DO NOT let the marshmallows brown or they will turn crunchy.
- Toss peanuts and cereal with the remaining peanut mixture to coat.
- Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with non-stick cooking spray to prevent sticking).
- Cool bars before cutting.
From Cuisine At Home Magazine