Salted Nut Rolls


  • 1 Yellow Cake Mix
  • ¾ cup Butter, softened and divided
  • 1 Egg
  • 4 cups Mini Marshmallows
  • 10 oz. Peanut Butter Chips
  • 2/3 cup Light Corn Syrup
  • 1 tsp. Vanilla
  • 1 cup Crispy Rice Cereal
  • 10 oz. Party Peanuts


  • Preheat oven to 350°F.
  • Line a 15X10X1 jelly roll pan with parchment paper.
  • Using a mixer, combine the Yellow Cake Mix and ½ cup of the softened Butter. Once combined (mixture will appear dry), spread into the bottom of the prepared jelly roll pan. Bake for 15 minutes.
  • Remove from oven and sprinkle with the Mini Marshmallows. Return to oven and continue baking until the Mini Marshmallows begin to puff (approximately 2 minutes). Remove from oven and allow to cool.
  • In a large saucepan, combine the remaining ¼ cup softened Butter, Peanut Butter Chips, Light Corn Syrup, and Vanilla. Cook over medium heat until mixture is completely melted and smooth – stir constantly until texture is achieved.
  • Remove the mixture from heat, stir in the Crispy Rice Cereal and Party Peanuts until well mixed.
  • Pour the mixture over the Mini Marshmallows and spread carefully.
  • Cool completely in the refrigerator.
  • Cut into bars.
  • Store in the refrigerator in an airtight container.

Yields ~ 24-36
A sweet treat for anyone!


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