Salted Peanut Rolls Food

SALTED PEANUT ROLLS

Steps:

• Line two 15x10x1-in. pans with waxed paper. In a large bowl, beat marshmallow creme and 1 cup confectioners' sugar until blended. Knead in enough remaining confectioners' sugar until mixture is smooth and easy to handle., Divide mixture into 4 portions. Roll each portion into 1/2-in.-thick logs. Cut crosswise into 1-1/2-in. pieces; place on 1 prepared pan. Freeze until firm, about 15 minutes. Meanwhile, heat caramels and water over low heat until melted, stirring occasionally. Working with one-fourth of the logs at a time, dip in melted caramel; roll in peanuts. Place on remaining prepared pan. Repeat with remaining logs; freeze coated logs until set., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip bottom of rolls into melted chocolate; allow excess to drip off. Return to prepared pans. Refrigerate until set. Store between layers of waxed paper in an airtight container at room temperature.

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 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 PEANUT ROLLS

Steps:

• 1. Line a cookie sheet with waxed paper.
• 2. In medium bowl, combine 1/2 cup powdered sugar with marshmallow crime; blend thoroughly.
• 3. Knead in remaining powdered sugar. Divide mixture into 4 parts
• 4. Form each part into rope 1/2 inch in diameter. Cut into 1-1/2 inches long. Place on waved paper. Freeze for 20 minutes
• 5. Meanwhile, in medium saucepan (preferably a double boiler) over low heat, heat caramels and water until melted, stirring occasionally. Remove from heat.
• 6. Dip frozen marshmallow pieces into caramel mixture; roll in peanuts.
• 7. Place on waxed paper lined cookie sheet. Freeze until set. Store in covered refrigerator.

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 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.