Crunchy, chewy, salty, sweet-this bar has it all! The base is made with pulverized Nutter Butter cookies, and anything that starts with a crust made of Nutter Butters has to be good! 😀 If you are a fan of peanut butter watch out! These bars are a peanut butter lovers dream-peanut butter chips, marshmallows, and roasted peanuts are spread onto a peanut butter cookie crust. These crisp and gooey bars are great to have on hand for unexpected holiday guests or for an afternoon pick me up.
One Year Ago: Herb Rubbed Roast Beef
Salted Nut Roll Bars with Peanuts and Marshmallows
- 1 pound peanut butter sandwich cookies, coarsely crumbled
- 1 stick unsalted butter, melted
For the Topping:
- 2 cups peanut butter chips
- 2/3 cup corn syrup
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cup miniature marshmallows
- 2 cups dry roasted peanuts
- 2 cups crisp rice cereal
- Preheat oven to 350 degrees. Butter the bottom and sides of a 9X13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
- Place cookies in a food processor fitted with the metal blade. Pulse cookies until fine crumbs form. Add melted butter, process until crumbs clump together.
- Press crumbs into prepared pan. Bake 15 minutes or until golden brown.
- While the base is baking, melt the peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes.
- Spread ½ cup 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.)
- In a large bowl, toss peanuts and cereal with the remaining peanut mixture to coat.
- Drop spoonfuls of the topping over the marshmallows, then press and spread evenly with a spatula sprayed with non-stick cooking spray to prevent sticking). Cool bars completely before cutting into squares.
Yields: 24-28 bars
Source: Cuisine at Home Magazine, Cookies for the Holiday 2010