Friday, August 27, 2010

Nut Roll Bites

Cut in bite size is perfect:)

Cut into strips, remove strips from pan onto cutting board, and chop into bite size pieces.

Most of my family loves chocolate. Give me anything chocolate and I will be happy. That is why most treats I make contain chocolate. I love to send plates of treats into work with Dan. One day I thought.

……Hey! What if some of his locker room buddies don’t like chocolate? May be I should make something without…..

I remembered a couple years ago when I made treats to send out for Christmas. I found a recipe in one of my cookbooks for bars that resembled Salted Nut Roll candy bars. They were delish. My Dad loves Salted Nut Rolls so I always associate these with him.

We are hotel living temporarily and my cookbooks are in storage. But I still wanted to make these little suckers. A while back someone I have never met left a comment on one of my recipes. She mentioned that they too were “Clawsons”. Curious about who this friendly blogger may be, and where they are from, I checked out her blog and WAHLA! There was a picture of the bars I wanted to make!

Her recipe is not exactly the same, but the end result tastes very similar, and her recipe for the bottom crust is sooooo much faster and easier that I am not sure if I will ever go back to my cookbook recipe. Here is the blog from the newly discovered Clawsons. Check it out!

Like my blogger friend I doubled most of the recipe and used a HUGE cookie sheet/bar pan.
Here are the measurements I used for the big cookiesheet/bar pan.

Nut Roll Bites

2 yellow cake mix
2/3 c. softened butter
2 eggs
1 bag of mini marshmallows
2 pkg. Reeses Peanut Butter baking chips
1 1/3 c. corn syrup
1/2 c. butter
4 t. vanilla
4 c. salted peanuts

-Combine cake mixes, softened butter, and eggs. Mix. It will be crumbly like making homemade pie crust.
-Press mixture into a greased big silver cookie pan.
-Bake at 350 for 12 minutes
-Remove from oven and top with marshmallows.
-Bake in oven for another 3 min.
-Remove from oven and let cool completely
-When bottom crust and marshmallows are completely cooled, make the peanut topping.
-To make peanut topping microwave Reese’s PB chips, corn syrup, and butter for 3 minutes or so until everything is melted. Stop every minute to stir.
-When mixture is melted evenly and throughout, pour peanuts and vanilla into the melted mixture.
-Immediately pour overtop the completely cooled crust/marshmallow mixture.
-Spread over the top evenly
-Put in refrigerator to set up and cool.
-After the bars COMPLETELY set and harden in the fridge, I cut them into big strips, removed the strips from the pan onto a cutting board, and used a big ole knife to cut the bars into little bite size pieces. About 1.5 inches by 1.5 inches. I found this to be the perfect size.
-Store in the fridge.

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