Homemade Salted Nut Rolls Recipes

SALTED NUT ROLL BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Stir cake mix, 1/3 cup melted butter, and egg together in bowl. Press mixture into prepared baking dish.
• Bake in the preheated oven until golden and fragrant, about 15 minutes. Spread marshmallows over crust and return to oven. Bake until marshmallows are melted, 2 to 3 minutes. Cool completely.
• Melt peanut butter chips, corn syrup, 1/4 cup butter, and vanilla extract together in a large saucepan over low heat. Stir crispy rice cereal and peanuts into corn syrup mixture. Pour peanut mixture over marshmallows. Cool completely. Chill in refrigerator until hardened, about 1 hour. Cut into 1-inch squares.

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.

SALTED NUT ROLL RECIPE

Steps:

• For the Filling: 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. For the Coating: 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.

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 ROLL

Steps:

• Spray a 9x13-inch pan with non-stick spray or line with waxed paper or parchment paper.
• To a large, deep saucpan over medium-low heat, add butter, peanut butter, and peanut butter chips. Stir frequently until the mixture is completely melted and smooth.
• Remove the pan from the heat and fold in peanuts and marshmallows. Gently fold until everything is evenly coated.
• Pour the mixture into your prepared pan spread to evenly.
• Cool completely before cutting. You can put the pan in the refrigerate to speed the cooling process. Don't cover until the bars are cooled completely. Cut into squares or bars.
• Store either on the counter or in the refrigerator in an airtight container.

HOMEMADE SALTED NUT ROLLS {12 DAYS OF SUGAR - DAY 10}

Steps:

• Line a baking sheet with parchment paper. Heat 8 tablespoons of the butter, marshmallows, vanilla and salt in a large saucepan over medium heat, whisking until smooth, about 5 minutes. Stir in powdered sugar and remove from heat.
• When cool enough to handle, transfer mixture to a clean counter and knead until shiny. (Lightly butter yours hands). Using a bench scraper or sharp knife, divide mixture into 8 pieces and roll each into a 4-inch long rope. Transfer ropes to prepared sheet and refrigerate until firm, about 15-20 minutes.
• Meanwhile, pulse peanuts in a food processor until finely chopped. Transfer peanut to a shallow dish, like a pie plate.
• Heat caramels, condensed milk, and remaining 4 tablespoons butter in a large saucepan over medium heat, whisking until smooth, about 5 minutes. Let caramel set until cool enough to handle, dip chilled ropes, one at a time into caramel mixture and roll in peanuts, pressing to adhere. Return coated ropes to sheet and refrigerate until firm, about 1 hour. Cut ropes into pieces before serving.

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 BARS

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.

SALTED NUT ROLL

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.

HOMEMADE SALTED NUT ROLLS

Steps:

• In a large bowl, beat marshmallow creme and 1 cup of powdered sugar until blended. Knead in enough of the remaining powdered sugar, until the dough comes together and is easy to handle.
• Divide mixture into 4 equal portions. Roll each portion into a 1/2 inch thick log. Then cut the log crosswise into 1 1/2 inch pieces. Place each piece on a parchment lined baking sheet. Repeat this step with remaining. portions. Then freeze logs for about 15 minutes or until firm.
• While the logs are freezing, heat caramels and water over low heat until melted, stirring often.
• Working with about 1/4 of the pieces at a time, dip the logs into the caramel and then roll into the chopped peanuts. Repeat with the remaining logs from the freezer.
• Return salted nut rolls to the fridge or freezer until set. Then store between layers of waxed paper in an airtight container at room temperature.

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.