This is not the kind of recipe you’d typically find on Sour Cherry Farm. I don’t think there’s one ingredient that we could grow ourselves. But let me tell you: after one bite, you won’t be able to resist these. Salted Nut-Rolls like a candy bar and a cookie all rolled into one.
They’re the ones on this platter with the peanuts. And yes, they were the first to go:
The recipe, after the jump.
Salted Nut-Roll Bars
These originally came from Ann’s friend Lenae. I did make just one change to this original recipe. I substituted real butter for the margarine it originally called for. If you like margarine (I don’t judge here), go ahead and use it instead.
1 package yellow cake mix
1/4 cup melted butter
2 cups salted peanuts
2 cups Rice Krispies
1 (12-ounce) packate butterscotch chips
1/2 cup white corn syrup
1 teaspoon vanilla
1/2 cup butter
3 cups miniature marshmallows
Preheat overn to 350.
Combine cake mix, melted butter and egg. Press into a 9-inch by 13-inch glass pan. Bake for 10 to 12 minutes.
While it’s cooking, combine peanuts and Rice Krispies in a bowl. Melt chips, corn syrup and butter in a pan. Add vanilla. Pour this over the peanuts and Rice Krispies and gently stir.
Carefully remove the pan from the oven and add marshmallows to the top. Return to the oven until they puff up, about 3 minutes.
Spread the peanut-Rice Crispies mixture over the marshmallows and cool.