Salted Nut-Roll Bars

By june

Ingredients

• For topping:
• 1 lb peanut-butter sandwich cookies, coarsely crumbled
• 1 stick unsalted butter, melted
• 2 cups peanut-butter chips
• 2/3 cup light corn syrup
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 cups miniature marshmallows
• 2 cups dry-roasted peanuts
• 2 cups crisp rice cereal (such as Rice Krispies)

Details

Servings 28

Preparation

Step 1

Preheat oven to 350 degrees; coat a 13x9-inch baking pan with nonstick spray.
Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.
Melt peanut-butter chips, corn syrup, butter, and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread 1/2 cup of peanut mixture over crumb base.
Top with marshmallows and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Don't let marshmallows brown or they'll turn crunchy.
Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over marshmallows, then spread with a spatula (sprayed with non-stick coating to prevent sticking). Cool bars before cutting with a knife coated with nonstick spray.