Salted Nut Roll Bars

These bars are easy to make and everyone loves them! I usually make them for the holidays and set them out as part of a dessert/cookie plate. They work well cut into 1-inch squares. Real butter is the key to the rich flavor. These will also keep in the freezer for up to 3 weeks.

Original recipe makes 5 dozen bars

Ingredients

1 (15.25 ounce) package yellow cake mix
1/3 cup butter, melted
1 egg
3 cups miniature marshmallows
1 (10 ounce) package peanut butter chips
2/3 cup light corn syrup
1/4 cup butter
2 teaspoons vanilla extract
2 cups crispy rice cereal (such as Rice Krispies®)
2 cups salted peanuts

PREP

10 mins
COOK

20 mins
READY IN

2 hrs

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
Stir cake mix, 1/3 cup melted butter, and egg together in bowl. Press mixture into prepared baking dish.
Bake in the preheated oven until golden and fragrant, about 15 minutes. Spread marshmallows over crust and return to oven. Bake until marshmallows are melted, 2 to 3 minutes. Cool completely.
Melt peanut butter chips, corn syrup, 1/4 cup butter, and vanilla extract together in a large saucepan over low heat. Stir crispy rice cereal and peanuts into corn syrup mixture. Pour peanut mixture over marshmallows. Cool completely. Chill in refrigerator until hardened, about 1 hour. Cut into 1-inch squares.