"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salted Nut Rolls Recipe

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This recipe for Salted Nut Rolls, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaryBeth Madden
Added: Wednesday, June 3, 2009


1 1/2 Cups Flour
2/3 Brown Sugar
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/2 Cup Butter (Softened)

3 Cups Small Marshmallows

2/3 Cup Corn Syrup
1/4 Cup Margarine
12 Ounce Peanut butter Chips
2 Teaspoons Vanilla

2 Cups Rice Crispies
2 Cups Salted Dry Roasted Peanuts

Crust: Crumble and press into ungreased 9 x 13 pan. Bake for 12 to 15 minutes in 350 oven or until golden brown. Sprinkle with marshmallows. Put back in oven for two minutes (will get puffy).

Topping: Melt and mix corn syrup, margarine, chips & vanilla until smooth. Turn off burner. Add rice crispies and peanuts. Spoon over marshmallows. Refrigerate until firm. Take out for a little while before cutting.




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