These are a version of an old candy – Pearson’s Salted Nut Rolls – but in bar form.
There are multiple variations on making this particular treat – this one’s mine. I hope you like it, I certainly do!
Ingredients
- 1 box, yellow cake mix
- 1 cup butter, brought to room temperature, separated
- 1 egg, brought to room temperature
- 4 t vanilla, separated
- 3 cups, mini marshmallows
- ¾ cup, butterscotch chips
- ¾ cup, peanut butter chips
- ½ cup light corn syrup
- 2 cups salted, roasted peanuts
- 2 cups Rice Krispies
Directions
Butter and flour or spray a 13” x 9” baking pan and set it aside.
We’ll make the base first, and like this whole recipe, that’s easy.
Add the yellow cake mix, ½ cup of the butter, the egg and 2 t of the vanilla to a medium bowl and mix until well combined.
Get your prepared baking pan and spread the batter into the bottom of it, as evenly as you can.
Bake at 350 for about 10-12 minutes, or until the base is a nice light golden brown.
Take the pan out of the oven and sprinkle the mini marshmallows over the top. Put the pan back into the oven for 2-3 minutes, or until the marshmallows melt and start to puff up a bit (but not so far as they start to brown, so watch it carefully).
Take the pan out of the oven and set it on a wire rack.
In a medium saucepan, add the remaining ½ cup butter, the remaining 2 t vanilla, the butterscotch chips, the peanut butter chips and the corn syrup.
Heat over a low heat until all the elements are melted and well combined.
Take the saucepan off the heat and add in the peanuts and Rice Krispies. Stir until everything is well distributed and the peanuts and Rice Krispies are covered with the butterscotch/peanut butter mix. This is your topping.
Get your baking pan (it won’t be close to cool, but that’s absolutely fine). Gently spread your topping over the melted marshmallows and let the whole thing cool and set. Figure this’ll take an hour or two.
Once everything is set and cooled, cut into bars and enjoy!
