"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salted Nut Roll Bars Recipe

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This recipe for Salted Nut Roll Bars, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Uncle Dale


1 (15.25 oz.) pkg. yellow cake mix
1/3 c. butter, melted
1 egg
3 c. miniature marshmallows
1 (10 oz.) pkg. peanut butter chips
2/3 c. light corn syrup
1/4 c. butter
2 tsp. vanilla
2 c. crispy rice cereal (such as Rice Krispies)
2 c. salted peanuts

Preheat oven to 325. Grease a 9x13 baking dish.
Stir cake mix, 1/3 c. 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, 2-3 minutes. Cool completely.
Melt peanut butter chips, corn syrup, 1/4 c. butter and vanilla 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.




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