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Salted nut roll bars

Ingredients

For a jelly-roll size pan:

Base:

  • 1 yellow cake mix-dry
  • 2/3 cup butter, softened (about 11 tablespoons)
  • 1 egg

Middle layer:

  • 1 bag miniature marshmallows

Topping:

  • 2/3 cup white corn syrup
  • 1/4 cup butter, softened
  • 2 cups creamy peanut butter
  • 2 teaspoon vanilla

Plus:

  • 2 cups dry roasted peanuts

For a 9x13 pan:

Base:

  • 1/2 yellow cake mix-dry
  • 5 Tablespoons butter, softened
  • 1 egg

Middle layer:

  • 1/2 bag miniature marshmallows (just eyeball it - you can't go wrong)

Topping:

  • 1/3 cup white corn syrup
  • 2 Tablespoons butter, softened
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla

Plus:

  • 1 cup dry roasted peanuts

Instructions

  • Mix the first 3 ingredients and pat in a your pan roll pan and bake @ 350 degrees for 12-13 minutes. It won’t look like it’ll all reach, but it will. Keep working it. This layer will not be done after baking - tis okay, you'll be baking some more.
  • Remove from oven and sprinkle a layer of miniature marshmallows on top. Bake @ 350 degrees for 8 minutes. Marshmallows should be a very light brown.
  • On the stove, heat all topping ingredients on low until all melted. Do not over cook.
  • Allow marshmallow layer to cool a bit and pour this on top. Sprinkle dry roasted peanuts on top.
  • Let bars cool before cutting. It might take a few hours before it cuts easily and even then, it’s marshmallows, so it’ll be a little sticky to cut!