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Salted Nut Roll Bars have a soft buttery crust, gooey marshmallows in the center and a crispy crunchy topping. These are the perfect combination of sweet and salty!

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Salted Nut Roll Bars stacked up.

Have you ever had one of the Pearson’s Salted Nut Rolls?  They’re a delicious candy bar that has roasted peanuts, golden caramel and fluffy nougat in the center.

If you’re a fan of Salted Nut Roll candy bars, you’re going to LOVE these layered treats!  It’s an easy recipe to whip up and perfect for a bake sale, potlucks or lunchbox treats!

Ingredients needed to make copycat Salted Nut Roll candy bars.

What do you need to make Salted Nut Roll Bars?

  • Yellow Cake Mix
  • Butter – I use salted butter in this recipe
  • Large Egg
  • Mini Marshmallows
  • Peanut Butter Chips – find these next to the chocolate chips in the baking aisle
  • Corn Syrup
  • Rice Krispies cereal
  • Salted Peanuts
Salted Nut Roll Bar in someone's hand

How do you make Salted Nut Roll Bars?

First off, prepare a 9×13 baking pan by coating with cooking spray or lining the pan with a piece of parchment paper.  You’ll also want to preheat the oven and make sure your butter is softened before you begin.

Yellow cake mix combined with an egg and butter in the bowl of a stand mixer.

For the first layer, mix together the cake mix, softened butter and the egg.  I find it easiest to use a stand mixer to make sure it’s all combined.  Then, spread the mixture into the bottom of the pan and bake.

The bottom layer of salted nut roll bars.

Once the bottom layer is done, sprinkle the marshmallows on top and bake an additional 2-4 minutes, or until the marshmallows are puffy.  You don’t want to see them browning on top, just puffing up a bit.

Salted nut roll bars in a 9x13-inch pan.

Let the bars cool a bit while you make the peanut mixture.  In a large microwave safe bowl, combine the remaining butter, peanut butter chips and corn syrup.  Microwave in 30 second increments, stirring after each, until smooth.  You can also choose to heat this mixture in a saucepan over medium heat if you prefer.

The top layer of salted nut roll bars in a glass bowl.

Add the salty peanuts and cereal to the peanut butter mixture and stir to coat.  Carefully spoon the mixture over the marshmallow layer and spread to cover the bars completely.

Salted nut roll bars in a baking pan.

Let them cool before cutting with a sharp knife.

How should I store these bars?

Simply cover these sweet and salty treats with plastic wrap or place in an airtight container.  They can be kept at room temperature or in the fridge. I do recommend placing wax paper between layers so they don’t stick to each other.

Salted Nut Roll Bar being pulled into two pieces with marshmallow stretching between the pieces.

They can also be frozen.  Cut the bars and place them in a freezer baggie and remove as much air as possible before closing.  Just grab a bar or two whenever you need a little sweet treat! I do this with cookies and Butterscotch Brickle Bars all the time!

Some of my Favorite Dessert Bars

​If you’re a chocolate lover, these layered Buckeye Brownies are super rich and decadent!

M&M Cookie Bars are always a favorite with kids, especially!  I love using holiday-themed M&M’s to fit the season!

​And if you’re wanting to keep the oven off completely, these No Bake Cookie Bars are the perfect dessert for you!

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Get the (printable) recipe for Salted Nut Roll Bars below!

4.67 from 3 votes

Salted Nut Roll Bars

Author: Kelsey
24
Salted Nut Roll Bars have a soft buttery crust, a smooth marshmallow layer and a crispy crunchy topping. These are the ultimate sweet and salty treat!

Ingredients
 

  • 1 box yellow cake mix
  • 2/3 cup butter softened
  • 1 egg
  • 3 cups mini marshmallows
  • One 12 ounce package peanut butter chips
  • 2/3 cup corn syrup
  • 1/4 cup butter
  • 2 cups crispy rice cereal
  • 1 1/2 cups salted peanuts

Instructions

  • Preheat oven to 325°F.
  • Stir together the cake mix, butter and egg. Press into a greased 9×13 pan and bake for 12 minutes.
  • Top with marshmallows and return to the oven until marshmallows are puffy (about 2-4 minutes). Then, remove from the oven and set aside.
  • In a microwave-safe bowl, combine the peanut butter chips, corn syrup, and butter; melt.
  • Stir in the cereal and peanuts.
  • Spoon the mixture over the marshmallows and spread to an even layer.
  • Refrigerate to set then cut into bars.

Nutrition

Calories: 308kcal | Carbohydrates: 36g | Protein: 5.9g | Fat: 16.8g | Saturated Fat: 8.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.8g | Cholesterol: 25mg | Sodium: 217mg | Potassium: 71mg | Fiber: 1.8g | Sugar: 16g | Vitamin A: 76IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1.2mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




5 Comments

  1. 5 stars
    The bars were devoured by coworkers and got rave reviews!

  2. 4 stars
    I found that the crust needed a little more baking time in my oven. Marshmallows take about 7 minutes to become “puffy.” Also, the topping is very difficult to “spread” over the marshmallow filling. I suggest dropping the spoonfuls very close together to try and cover the entire top. Not sure I would make it again.

  3. 5 stars
    Love these! Have made them several times and everybody always raves. Family favorite for sure!

    1. 🙂 I couldn’t agree more. They always seem to be a hit! -Kelsey