Salted Nut Roll Fudge Recipes

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

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.

SALTED NUT ROLL BARS

Steps:

• 1. Grab a 16 ounce jar of salted cocktail peanuts (you need 3 cups total). Spray a 9x13 pan with cooking and pour half of the nuts into the bottom of the pan and spread them out evenly.
• 2. Pour 1 (11 ounce) bag of butterscotch chips into a sauce pan.
• 3. Add 1 (14 ounce) jar of sweetened condensed milk and 2 Tb butter.
• 4. Over medium high heat, allow the mixture to melt and become smooth. (Stirring constantly)
• 5. Pour half a (10 ounce) bag of miniature marshmallows into the melted mixture.
• Stir to combine. You don't want the marshmallows to become completely melted, just softened a bit.
• 6. Pour the mixture over the top of the nuts and spread it out evenly.
• 7. Add the rest of the nuts and carefully press them into the pan.
• 8. Refrigerate for at least one hour, or until firmly set. You could even place the pan in the freezer if you are short on time.
• 9. Using a sharp knife, cut into bars. Now, please note...these bars are best served cold from the fridge or even the freezer. They tend to become pretty soft, especially in warmer climates.
• Yum!

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.

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 SQUARES

Steps:

• In a microwave-safe bowl, melt butter and peanut butter chips in 30 second intervals, stirring between each until melted and smooth.
• Add sweetened condensed milk and marshmallows to mixture, and continute to microwave for 30 second intervals until completely melted and smooth.
• Pour half the peanuts evening into the bottom of an ungreased 11x17 inch dish. Pour melted mixture over top of peanuts; sprinkle the top with the remaining peanuts. Gently press the peanuts so they stick to the center filling.
• Cover and refrigerate until set. Cut into squares.

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.

SALTED NUT FUDGE ROLL/BAR

Steps:

• Put half of the peanuts in the bottom of a greased 9x13 pan.
• In a large microwave safe bowl, Melt chips with butter in the microwave. Stop to stir every 15 seconds until melted and mix well.
• Stir in milk. Fold in marshmallows. Microwave until marshmallows just begin to puff and stir gently. Pour over nuts in pan and spread/push to the edges.
• Put remaining nuts over the marshmallow mixture and gently push into the top.
• For Fudgy Drizzle, Bring sugar and cream to a boil over medium heat. Remove from heat and stir in chocolate chips until smooth. Immediately drizzle over the top.
• You may skip the fudge topping it is good without it, but not AS GOOD:))