Salted Nut Roll Recipe – These bars are sweet, salty, crunchy, and chewy! These dessert bars are great for a crowd, easy to make and travel well. They’re good for potlucks, parties, and game-day tailgating!
After my youngest son discovered Salted Nut Rolls on a Scouting adventure, I set out to develop an easy recipe for them. I hit the flavor and texture pretty close with this concoction and they couldn’t be any easy to make!
SALTED NUT ROLL RECIPE
So in the South, we have Pecan Log bars which are similar to the Peanut Nut Roll, obviously with pecans instead of peanuts. But for whatever reason stores here don’t carry Salted Nut Rolls. After a lot of talking to my son then researching I realized PayDay bars are very similar to Salted Nut Rolls. If you’ve never had a Salted Nut Roll, maybe you’re familiar with PayDay Bars.
These bars are all about the sweet-salty and crunchy-chewy contrasts that keep you going back bite after bite after bite. You get those contrasts from five simple, common ingredients.
- Butter. Real
butter, not margarine.
Butter. I always use Jif, smooth.
Butterchips. So once the chips cool, they set up and hold the bars together.
- Marshmallows. Mini marshmallows, you can even use the colored minis.
- Peanuts. Let me stress salted peanuts, after all, they are a Salted Nut Roll.
HOW TO MAKE SALTED NUT ROLL RECIPE
This recipe is so very simple you can make them in about 5 minutes.
- First, all you do is melt
butter, peanut butter, and peanut butterchips in a pan on the stove.
- Once melted, you stir in the peanuts and marshmallows.
- And for the hard part😉, pour the mixture into a 9×13-inch pan and spread them evenly.
- Ok, well, really the hardest part is waiting for them to cool before you dig in. But you can totally eat them warm if you can’t wait! You can speed the cooling process by placing your pan in the refrigerator for 30 minutes to an hour.
If you can wait for the bars to cool, they cut much easier and cleaner. If you can’t wait, I completely understand. I couldn’t wait either!
Any time I can line a pan I do. It saves time cleaning. Therefore, line a 9×13 baking pan with parchment paper or foil sprayed with nonstick spray.
Store these in an airtight container to prevent them from drying out.
As well, these bars freeze well. I wrapped them individually in plastic wrap then placed them in a ziptop bag.
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
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- You can also find great recipes at Recipe Index
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Salted Nut Roll
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- ½ cup butter unsalted
- 1 cup peanut butter creamy
- 11 ounces peanut butter chips
- 3 cups peanuts
- 10 ounces mini marshmallows
- Spray a 9×13-inch pan with non-stick spray or line with waxed paper or parchment paper.
- To a large, deep saucpan over medium-low heat, add butter, peanut butter, and peanut butter chips. Stir frequently until the mixture is completely melted and smooth.
- Remove the pan from the heat and fold in peanuts and marshmallows. Gently fold until everything is evenly coated.
- Pour the mixture into your prepared pan spread to evenly.
- Cool completely before cutting. You can put the pan in the refrigerate to speed the cooling process. Don't cover until the bars are cooled completely. Cut into squares or bars.
- Store either on the counter or in the refrigerator in an airtight container.