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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!

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Stack of peanut butter marshmallow squares

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!

PayDay Bars


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.

Salted Nut Roll Recipe are sweet, salty, crunchy, & chewy! Great for crowds, easy to make, great for potlucks, parties, & gameday tailgating!

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.

  1. Butter. Real butter, not margarine.
  2. Peanut Butter. I always use Jif, smooth.
  3. Peanut Butter chips. So once the chips cool, they set up and hold the bars together.
  4. Marshmallows. Mini marshmallows, you can even use the colored minis.
  5. Peanuts. Let me stress salted peanuts, after all, they are a Salted Nut Roll.
9X13-inch salted peanut bars


This recipe is so very simple you can make them in about 5 minutes.

  1. First, all you do is melt butter, peanut butter, and peanut butter chips in a pan on the stove.
  2. Once melted, you stir in the peanuts and marshmallows.
  3. And for the hard part😉, pour the mixture into a 9×13-inch pan and spread them evenly.
  4. 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!

Salted Nut Roll Recipe are sweet, salty, crunchy, & chewy! Great for crowds, easy to make, great for potlucks, parties, & gameday tailgating!


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.

Once the butter, peanut butter, and peanut butter chips are melted, remove them from the heat. Work quickly after adding the marshmallows so that they don’t melt into the mixture.

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.

Salted Nut Roll bar

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.


⭐⭐⭐⭐⭐Have you tried this recipe? Please consider leaving a 5-star rating and comment.

Salted Nut Roll

Salted Nut Roll

Salted Nut Roll Recipe has all the components of a great snack. They're sweet, salty, crunchy, and chewy! As well, they're great for a crowd, are easy to make, travel well so they're good for potlucks, parties, and gameday tailgating!
Author: Paula
4.80 from 5 votes
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Prep Time: 1 minute
Cook Time: 5 minutes
Servings: 20 servings


  • 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.


Calories: 370kcal | Carbohydrates: 26g | Protein: 12g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 249mg | Fiber: 4g | Sugar: 16g | Vitamin A: 142IU | Calcium: 31mg | Iron: 1mg
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  1. 4 stars
    I made this recipe and it is delicious. The chips didn’t do what they were supposed to do which was set up and hold the whole thing together. The final product had to be picked up with a fork or spoon because the peanut butter would get all over your fingers. We ate a bunch of it and decided it would be great served over and mixed into ice cream !!! super yummy. The next time I make this I will probably increase the chips. Your recipe calls for 11 oz. and the bag at the store was only 10 oz. maybe this made the difference.

    1. Mmmm… interesting, I didn’t have that problem with them setting up but I love your idea of serving it over ice cream. I’ll review the recipe. Thanks for commenting

  2. True peanut nut candy rolls does not have marshmallows in it. It has a fudge center rolled in nuts

    1. I understand, but trying to get close in taste and texture the easiest way for my readers and this hit the mark.

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