Salted Nut Roll Bars
User Reviews
4.4
15 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
15 servings
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Calories
488 kcal
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Course
Baked Goods
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Cuisine
American
Salted Nut Roll Bars
Report
These Chocolate Dipped Salted Nut Roll Bars are the perfect combination of salty and sweet. If you love traditional Salted Nut Roll candy bars you're going to love this homemade recipe!
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Ingredients
salted nut roll bars:
- 14 ounces dry roasted salted peanuts
- 10 ounces Reese's Peanut Butter Chips
- 1 can 14 ounces sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 bag 10 ounces miniature marshmallows
(optional) caramel dip (enough to dip half a pan of bars):
- 14 ounces individually wrapped Kraft caramels
- 2 tablespoons unsalted butter
- 1 tablespoon milk
(optional) chocolate dip:
- 8 ounces semi-sweet chocolate chips - I like Guittard
- 8 ounces Chocolate Almond Bark roughly chopped
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Instructions
- For the salted nut roll bars: Spread half the peanuts in a 9'' x 13'' pan.
- In a medium pan over medium heat, melt the peanut butter chips, sweetened condensed milk, and butter.
- Once melted, add the marshmallows and quickly fold together. The goal is to still have the marshmallows intact, so don’t stir too much as it will break them up and cause them to melt into the peanut butter mixture. Spread this mixture evenly over the peanuts.
- Sprinkle remaining peanuts over the top and press in with the flat side of a spatula or large spoon. If you like the Salted Nut Roll candy bar, without the added caramel & chocolate, then you are done now. Just refrigerate for an hour to set.
- Cut into bars, whatever size you choose. Or to mimic the elongated candy bar shape, cut into 3'' x 1-1/2'' bars. From a short edge of the pan, cut 1-1/2'' rows, and then cut each row into 3 pieces. ENJOY!!
- For the caramel dip: Note that the nut roll bars should be thoroughly chilled before adding the caramel dip - I'd even suggest freezing the bars for about 1 hour before dipping. In a medium bowl, microwave the caramels, butter, and milk in 15-minute intervals, stirring the mixture between each interval. Take care to not let it scorch. Transfer caramel mixture to a small bowl with tall sides (or a mug, ramekin, jar etc.) that will allow the salted nut roll to be dipped into it sufficiently.
- Lay a piece of parchment paper (don’t use wax paper!) onto 2 cookie sheets or rimmed sheet pans.
- Dip the chilled cut bars halfway into the caramel. Use a spoon to aid the caramel covering, if needed. Let excess caramel run back into the bowl - then slide the bottom of the bar along the edge of the bowl, to remove excess caramel. Set on parchment paper and repeat with remaining bars. Place pan in the refrigerator to let caramel set. Once set, if the caramel has pooled around the base of the bar, you can easily trim the caramel with a sharp knife, if desired.
- For the chocolate dip: In a small bowl, gently microwave the chocolate chips and chocolate bark on low heat, in short intervals - take care to not let it scorch. Once the chocolates are a little more than halfway melted, just stir until they melt all the way. Let cool until just barely warm and transfer to another small bowl with tall sides for dipping.
- Now dip the chilled caramel-dipped salted nut roll bars into the chocolate, leaving a bit of the caramel showing. Shake off excess chocolate and slide the bottom of the fully dipped bar along the edge of the bowl, to remove excess chocolate. Set on parchment paper and repeat with remaining bars. If desired, sprinkle with sea salt flakes. Place pan in the refrigerator to set.
Notes
- Time note: The 15 minutes Total Time is for the salted nut roll bars portion only. This does not include time if you choose to dip the bars in caramel and chocolate.
- Caramel note: The caramel quantity is enough to dip about half the bars when cut into the size I specify to mimic the candy bar shape. If you want to dip the entire pan, you will need to double the caramel mixture.
- Cheater Version: If you want the added caramel and chocolate, but don’t want to go through the dipping/cooling/dipping/cooling process, I offer you this… Make the caramel dip and the chocolate dip. Then drizzle each one over the top of the pan of bars, as little or as much as you like. It’s an easy compromise, with considerably less work.
- To store: Refrigerate in an airtight container for up to 5 days. Or freeze in a freezer-safe container, with layers separated by parchment paper.
- Salted nut roll bar recipe from Mom’s recipe box, originally from Kathy Mackner.
Nutrition Information
Show Details
Serving
1
Calories
488kcal
(24%)
Carbohydrates
49g
(16%)
Protein
11g
(22%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
18g
Cholesterol
14mg
(5%)
Sodium
254mg
(11%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 488kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 14mg | 5% |
| Sodium | 254mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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