SALTED NUT ROLL BARS
Salted Nut Roll Bars are just like the delicious candy bar we all know and love in a simple bar. This easy Salted Nut Roll Bar Recipe is layers of roasted peanuts and a creamy peanut butter center that is a tastebud treat with every bite!
Provided by Jessica & Nellie
Categories Candy Dessert Snack/ Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Grease a 9 x 13 inch baking dish.
- In a large microwave safe bowl combine the butter and marshmallows. Microwave on high for 3 minutes. Stir butter and marshmallows together until smooth. Add in peanut butter chips and sweetened condensed milk, stir until no more lumps are in the mixture.
- Place a layer of 1/2 of the peanuts on the bottom of the prepared baking dish in a single layer.
- Pour the peanut butter mixture over the top of the peanuts in an even layer. Use a spatula or spoon to spread evenly.
- Sprinkle the remaining peanuts on top of the peanut butter mixture and lightly press them in.
- Place in the refrigerator to cool for about 30 minutes until ready to slice into bars.
Nutrition Facts : Calories 310 kcal, Carbohydrate 30 g, Protein 9 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 19 mg, Sodium 220 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
SALTED NUT ROLL
Salted Nut Roll is a candy store classic. You can make it at home, and give all your favorite people a homemade Christmas gift this year!
Provided by Aimee
Categories Candy
Time 2h40m
Number Of Ingredients 7
Steps:
- Melt the butter and marshmallow cream in the microwave, about 30-60seconds, until butter is fully melted.
- In a large mixing bowl, combine melted butter and marshmallow to the powdered sugar and vanilla. Cream together until just blended.
- Drop onto a silpat (or large piece of parchment paper). Use your hands to knead the "dough" into a large ball.
- Divide the ball into 6 equal portions. You'll then want to use your hands to roll each portion into a 7-8-inch log (the key is to keep it 1-inch thick around).
- Wrap each log in parchment paper and freeze two hours until firm.
- Melt caramel bits and butter in an 11x7-inch baking dish in the microwave, about 1 1/2 minutes, until smooth. The mixture will be thick, and the butter will separate from the caramel. That's OKAY.
- Allow caramel to cool slightly, then using your hands, combine the butter into the caramel and press the mixture into the bottom of the baking dish. Score it into 6 equal portions.
- To cover the marshmallow centers, unwrap the frozen log and using your hands, take one section of caramel and spread it over the center completely. It will feel like you're working with playdoh.
- Once the entire log is covered, press the chopped peanuts into the caramel. Re-wrap in parchment paper and refrigerate. Repeat for each log.
- When ready to enjoy, slice each log into 1-inch pieces.
Nutrition Facts : Calories 143 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 73 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SALTED CARAMEL FUDGE
Dig out your sugar thermometer to make this fudge. It requires a little precision, but the result is fabulous, with a lovely salted caramel flavour
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 6
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 0.2 grams protein, Sodium 0.2 milligram of sodium
MAPLE NUT FUDGE
Classic maple Fudge recipe. Very rich, very sweet and not hard at all so long as you use a candy thermometer.
Provided by JanetB-KY
Categories Candy
Time 45m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Line an 8 inch square pan with nonstick foil and spray with cooking spray.
- Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees f. on a candy thermometer.
- Remove pan from heat; with an electric mixer, beat in butter and vanilla.
- Continue to beat on high power for 8 to 9 minutes, or until thickened, light ion color and fudge loses its glossy finish; stir in nuts and spread in prepared pan; let stand until firm about 25 minutes then cut into squares.
Nutrition Facts : Calories 119.9, Fat 5, SaturatedFat 2, Cholesterol 9.4, Sodium 19.8, Carbohydrate 19.1, Fiber 0.2, Sugar 17.7, Protein 0.6
SALTED NUT SQUARES
A favorite of young and old, this recipe came from my sister-in-law. It's simple to prepare and delicious. There's no need to keep it warm or cold, so it's perfect for the potluck that has you traveling longer distances. -Kathy Tremel, Earling, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 54 pieces.
Number Of Ingredients 5
Steps:
- Place half of the peanuts in an ungreased 11x7-in. dish; set aside. In a large saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. , Pour over peanuts. Sprinkle with remaining peanuts. Cover and refrigerate until chilled. Cut into 54 pieces (about 1-in. square).
Nutrition Facts : Calories 115 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 56mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
JUST LIKE " PEARSONS" SALTED NUT ROLLS - COPYCAT
These little babies taste just like Pearson's salted nut rolls. I think they are just great. They are a little time consuming,but well worth the final results. I usually make these at Christmas time to go on the goody trays, but every once in awhile I get a hankering for a fresh salted nut roll, and so.....
Provided by Smile1968
Categories Candy
Time 40m
Yield 10-15 serving(s)
Number Of Ingredients 6
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
One of the yummiest candy recipes from my mom's collection. I like it with pecans, but it was meant for cashews or peanuts. I'm guessing any salted nut would be fabulous!
Provided by startnover
Categories Candy
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
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.
FUDGE NUT BARS
Make and share this Fudge Nut Bars recipe from Food.com.
Provided by CrystalB
Categories Bar Cookie
Time 55m
Yield 35 squares
Number Of Ingredients 14
Steps:
- For cookie dough cream together margarine and sugar.
- Mix in eggs and vanilla.
- In separate bowl sift flour, soda and salt.
- Add dry ingredients to creamed mixture. Set aside while you make the filling.
- For fudge filling: in a saucepan over boiling water, mix chocolate chips, sweetened condensed milk, margarine and salt.
- Stir until chips are melted and mixture is smooth.
- Remove from heat and stir in nuts (if using) and vanilla.
- Spread about 2/3 of the dough in bottom of greased 15x10 inch jelly roll pan (or one 9x13 and one 9x9 inch pan).
- Cover with fudge filling.
- Dot with remainder of dough.
- Bake in 350F oven for 25 to 30 minutes, or until lightly browned.
SALTED NUT FUDGE ROLL/BAR
I won 3rd place at a local baking contest with this recipe! It is an old recipe that I tweaked to fit today's cooking methods. See what you think!
Provided by mary Armstrong @emit1961
Categories Other Desserts
Number Of Ingredients 10
Steps:
- Put half of the peanuts in the bottom of a greased 9x13 pan.
- In a large microwave safe bowl, Melt chips with butter in the microwave. Stop to stir every 15 seconds until melted and mix well.
- Stir in milk. Fold in marshmallows. Microwave until marshmallows just begin to puff and stir gently. Pour over nuts in pan and spread/push to the edges.
- Put remaining nuts over the marshmallow mixture and gently push into the top.
- For Fudgy Drizzle, Bring sugar and cream to a boil over medium heat. Remove from heat and stir in chocolate chips until smooth. Immediately drizzle over the top.
- You may skip the fudge topping it is good without it, but not AS GOOD:))
SALTED NUT BARS
Make and share this Salted Nut Bars recipe from Food.com.
Provided by Chris from Kansas
Categories Bar Cookie
Time 25m
Yield 48 bars
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients together with mixer until crumbs form and press into a greased 9X13 pan. Bake 10-12 minutes at 350.
- Remove and sprinkle marshmallows over top. Return to oven for a few minutes until marshmallows begin to puff. Cool completely.
- Heat next 4 ingredients in saucepan until smooth. Add rice krispies and peanuts and mix well. Pour over marshmallows and chill before cutting into small squares.
Nutrition Facts : Calories 186.3, Fat 10.1, SaturatedFat 3.1, Cholesterol 10.1, Sodium 196.7, Carbohydrate 21.3, Fiber 1.2, Sugar 11.2, Protein 4.1
SALTED NUT ROLL FUDGE RECIPE
If you love salted nut rolls, this fudge is for you!
Provided by Steph Loaiza
Categories Dessert
Time 2h41m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 174 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 10 mg, Sodium 38 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
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SALTED NUT ROLL BARS - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.3/5 (3)Total Time 15 minsCategory Bars & BrowniesCalories 488 per serving
- First, prepare 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 over the peanuts. Then sprinkle the other half of the 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 chocolate, eat these just like they are. Just refrigerate to set, then cut into bars. If you want to try the caramel and chocolate dipped version, read on. (And I highly recommend that you do!)
- In a medium bowl, microwave the caramels, butter, and milk. Check and stir the mixture regularly and don’t allow the mixture to scorch. Transfer caramel to a small bowl that will allow the salted nut roll to be dipped into it sufficiently. I used a 1-cup ramekin with sides 2'' tall.
SALTED NUT ROLL BARS - A CANDY BAR COPYCAT RECIPE
From anaffairfromtheheart.com
4.5/5 (18)Calories 267 per serving
- Preheat oven to 350 degrees. Line a 9x13 baking dish with foil, and spray it with non-stick cooking spray. Set aside.
- Prepare the crust: Cream together butter, brown sugar and vanilla. Add in egg yolks. Fold in flour, baking powder, baking soda and salt.
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