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Salted Nut Roll Bars

Salted Nut Roll Bars are a chewy, sweet, and salty treat that’s easy to make and perfect for gatherings. With a crunchy peanut base and a creamy peanut mixture topped with marshmallows, these bars are sure to satisfy any craving.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Base
  • 3 cups salted roasted peanuts, divided Use half for the base and half for topping.
  • 4 tablespoons unsalted butter For melting with peanut butter.
  • 1 can sweetened condensed milk, 14 ounces
For the Peanut Layer
  • 1 cup creamy peanut butter Adds creaminess to the mixture.
  • 1 cup peanut butter chips For extra peanut flavor.
  • 1 bag mini marshmallows, about 10 ounces Should be fluffy, do not over-press.
  • 1 teaspoon vanilla extract
  • 2 cups crispy rice cereal Provides light crunch.
  • Pinch flaky salt Optional, for topping.

Method
 

Preparation
  1. Line a 9x13 pan with parchment paper or foil and lightly grease.
  2. Scatter half of the peanuts across the bottom to create a salty, crunchy base.
Cooking
  1. In a large saucepan over low heat, melt the butter, peanut butter chips, and sweetened condensed milk while stirring constantly until smooth.
  2. Remove from heat and stir in the creamy peanut butter and vanilla extract until glossy and combined.
  3. Fold in the crispy rice cereal gently to preserve its texture.
  4. Scatter the mini marshmallows evenly over the peanut layer without pressing down hard.
  5. Pour the warm peanut mixture over the marshmallows and use a greased spatula to spread it into the corners without crushing the marshmallows.
  6. Sprinkle the rest of the peanuts on top and gently press them down to adhere.
Chilling
  1. Chill the mixture in the refrigerator for 60 to 90 minutes until set. For quicker setting, place in the freezer.
  2. Once set, slice into bars with a sharp knife.

Notes

Store sliced bars in an airtight container with parchment paper between layers. For best texture, refrigerate for up to 5 days, and let sit at room temperature for 10 minutes before serving if desired. Can be frozen for up to 2 months. Use fresh marshmallows for optimal texture.