Salted Nut Roll Bars

By allie5jones

Ingredients

• For the Topping:
• 1 lb. peanut butter sandwich cookies - coarsely crumbled (I used Nutter Butter)
• 1 stick unsalted butter - melted
• 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)

Details

Servings 28

Preparation

Step 1

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.