Quick and Easy Dessert in Under 20 Minutes
The Salted Nut Roll, a classic candy bar created in 1933 by Pearson’s Candy Company, has inspired numerous variations, including delightful homemade versions found in local church and community cookbooks. The recipe I enjoyed during my childhood involves a layered dessert with cake mix, marshmallows, and a crunchy blend of peanuts and Rice Krispies, all held together by melted butterscotch chips. While the original candy bar is quite peanut-heavy, the use of butterscotch chips (a staple in my grandmother’s pantry) gives these bars a unique twist that I absolutely adore. If you prefer, you can experiment with peanut butter chips instead.
Effortless Dessert Ready in a Flash
Creating this treat is incredibly straightforward. Start by mixing a box of yellow cake mix with melted butter and an egg, then press this mixture into a pan and bake it to form the crust. Next, for the gooey middle, simply scatter marshmallows over the hot crust and return it to the oven until they melt beautifully — no spreading required.
For the final layer, melt butterscotch chips with corn syrup and butter in a saucepan. Mix in crispy rice cereal and peanuts until they’re well-coated with the butterscotch blend. While it’s still warm, spoon this crunchy, nutty mixture over the soft marshmallow layer, spread evenly, and allow it to cool. Slice, serve, and enjoy the delightful textures.
Pro Tips for Perfect Salted Nut Roll Bars
- Prepare your ingredients: This recipe progresses quickly, so it’s best to have all your ingredients measured and ready to go. This ensures smooth assembly while the marshmallow layer is still warm and pliable.
- Variety in flavors: Feel free to swap out butterscotch chips with peanut butter chips or use a combination of both to find your favorite flavor profile.
Nostalgic Treats You Might Remember
- Oh Henry Bars
- Sad Cake
- Soda Cracker Pie
- Pumpkin Quickies
Salted Nut Roll Bars Recipe
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cooling Time: 90 minutes
Total Time: 2 hours 5 minutes
Serves: 24
Ingredients
- Nonstick cooking spray
- 1 box (13.25 to 15.25-ounce) yellow cake mix
- 8 tablespoons unsalted butter, melted, plus 4 tablespoons cold unsalted butter, divided
- 1 large egg, lightly beaten
- 3 cups mini marshmallows
- 1 bag (11 to 12-ounce) butterscotch chips
- 2/3 cup light corn syrup
- 2 cups lightly salted dry-roasted peanuts
- 2 cups Rice Krispies cereal
Method
- Prepare the oven and pan: Preheat the oven to 350°F. Arrange a rack in the center. Line a 9 x 13-inch baking pan with aluminum foil, letting the excess hang over the edges. Grease the foil with cooking spray.
- Make the crust: In a bowl, mix the cake mix, melted butter, and egg until combined. With greased hands, press this dough evenly into the pan. Bake until golden, about 10 to 12 minutes.
- Melt the marshmallows: Evenly distribute the marshmallows over the hot crust. Return to the oven and bake until the marshmallows have melted, about 3 minutes.
- Prepare the topping: While the marshmallows are melting, melt the butterscotch chips, corn syrup, and the remaining butter in a saucepan over medium heat. Stir until smooth, then mix in the peanuts and cereal until well coated.
- Assemble the bars: Quickly spread the peanut mixture over the melted marshmallows. Allow the bars to set at room temperature, about 1 hour and 30 minutes.
- Finish: Use the foil overhang to lift the bars from the pan. Cut into 24 pieces and serve. Store the bars in an airtight container at room temperature for up to 3 days.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
