Homemade Salted Nut Rolls Food

SALTED NUT ROLL SQUARES

Steps:

• Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish.
• Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
• Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

JUST LIKE " PEARSONS" SALTED NUT ROLLS - COPYCAT

Steps:

• Knead together the marshmallow creme and powdered sugar. Shape into small fingers or bite size balls. Place on waxed paper lined cookie sheets and freeze. Melt caramels with water over a double boiler (or microwave). Dip creme fingers into caramel mixture,then roll in chopped peanuts. Freeze until set. Store in refrigerator.
• For something a little different, try dipping them into melted chocolate, Really Yummy!
• Serving sizes are just a guess depending on how big or small you decide to make them. Also, I am not really sure on how much time these take. They are a little time consuming, but not hard.

SALTED NUT ROLL

Steps:

• Mix center well kneading till smooth, it will seem very dry.
• Shape into 8 rolls, roll them in wax paper.
• Freeze for 2 hours.
• Melt caramels with water and beat well.
• Roll logs in caramel and then into chopped nuts.
• Keep in an airtight plastic container lined with wax paper and keep refrigerated.
• Keeps 2-4 weeks.
• Prep time is to make them only -- not freezer time.

SALTED NUT ROLL

Steps:

• Melt half the butter.
• Add marshmallows, stirring until melted.
• Add vanilla.
• Mix with powdered sugar to make a smooth, workable dough.
• Add 1/2 cup peanuts.
• Shape into 2 rolls.
• Place 1/2 of remaining peanuts on a sheet of plastic wrap, a little longer than a roll.
• Melt 1/2 the caramels with 1 T. of water and 1 T. of butter.
• Pour over the peanuts.
• Place one roll on the caramel and bring up the sides of the plastic wrap to cover the roll with the caramel and peanuts.
• Press the nuts firmly into the caramel.
• Repeat the process to cover the other roll.
• Refrigerate, and slice when ready to serve.

SALTED NUT ROLL FUDGE RECIPE

Steps:

• Line a 9 x 13 inch pan with aluminum foil and spray with cooking spray.
• In a large saucepan, combine sugar, butter, and 2/3 cup evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
• Bring to a boil over medium heat and stir occasionally for 5 minutes.
• Remove from heat and stir in almond bark and marshmallow creme until smooth. Stir in vanilla extract until well combined.
• Pour half the fudge mixture into the bottom of prepared pan.

SALTED NUT-ROLL BARS

Steps:

• -Preheat oven to 350 F; coat a 13x9-inch baking pan with nonstick spray.
• -Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.
• -Melt peanut butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of the peanut minture over crumb base.
• -Top with marshmallows and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Don't let marshmallows brown or they'll turn crunchy.
• -Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonsful of the topping over the marshmallows, then spread with a spatula (sprayed with nonstick coating). cool bars before cutting with a knife coated with nonstick spray.