Description
Chewy, sweet, salty Copycat Salted Nut Roll Bars with marshmallows, peanuts, and a buttery crust—easy, nostalgic dessert everyone loves.
Ingredients
Scale
Crust
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Topping
- 4 cups miniature marshmallows
- 1 (10-ounce) bag peanut butter chips
- ⅔ cup light corn syrup
- ½ cup unsalted butter
- 2 to 3 cups salted peanuts
- 2 cups Rice Krispies cereal
- Flaky sea salt, optional
Instructions
- Prepare the Crust
Preheat oven to 350°F (175°C). Line a 9×13 baking dish with parchment. Stir together flour, brown sugar, baking powder, and baking soda. - Mix Wet Ingredients
Add melted butter, egg, and vanilla to the dry ingredients. Mix until a soft dough forms. - Press and Bake
Press dough evenly into the pan. Bake 12–15 minutes until lightly golden. Remove from oven. - Add Marshmallows
Immediately scatter the marshmallows evenly over the hot crust. Return to oven for 2–3 minutes to soften. Remove and set aside. - Make the Peanut Butter Topping
In a saucepan, melt peanut butter chips, butter, and corn syrup over medium heat until smooth. - Stir in Mix-Ins
Remove from heat and fold in Rice Krispies and salted peanuts. - Spread Topping
Spoon mixture evenly over softened marshmallows. Press gently using a spatula. - Add Sea Salt (Optional)
Sprinkle flaky sea salt over the warm topping. - Cool and Slice
Allow bars to cool completely before cutting into squares.
Notes
Adjust peanut quantity based on desired crunch.
For cleaner slices, chill bars for 20 minutes before cutting.
Use wet hands or a greased spatula to press topping without sticking.
Avoid overheating peanut butter chips—they can scorch easily.