Salted Nut Roll Food

SALTED-NUT-ROLL RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal and nuts; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely before cutting into squares.

SALTED NUT SQUARES

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).

SALTED NUT ROLLS

Steps:

• Melt butter and peanut butter chips in a 3 qt casserole in microwave at 50% power for 2 1/2 minutes.
• Until chips and butter are melted.
• (powers and times are approximate).
• Add 1 can eagle brand milk.
• Heat to almost boiling (about 4 minutes at 50% power).
• Add mini marshmallows.
• Stir in, (marshmallows will not melt completely).
• Butter a 13 x 9, tupperware will work.
• Put in 1/2 jar of peanuts, Pour mixture over peanuts.
• Add rest of peanuts on top.
• Best if cooled completely before serving.

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

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.

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 SQUARES

Steps:

• In large bowl, combine the first 8 ingredients-- hold out the marshmallows.
• Press the crumb mixture in bottom of ungreased 9x13-inch pan.
• Bake in 350 degree oven until light golden brown, 12 to 15 minutes.
• Remove from oven and immediately spread marshmallows evenly on top of crust.
• Return to oven for 2 minutes or until marshmallows begin to puff.
• Remove from oven and cool.
• In large saucepan, heat corn syrup, butter, vanilla and peanut butter chips just until chips melt.
• Stir mixture to smooth texture.
• Remove from heat, stir in the cereal and peanuts.
• Spoon warm topping over the marshmallows and spread to cover evenly.