Saturday, July 12, 2014

Salted Nut Roll Bars

Hi friends - I apologize for not posting as much this summer.  My girls are all home and I just want to spend as much time with them as possible.  I am still cooking a lot - just not always trying new recipes.  If you are new to my blog - please visit back to some of my first-posted recipes.  These are some of my favorite.

Here are a few reminders that I have been making this summer....Chili Cheese Frito and Corn Salad, Some Great Pasta, Sausage Pinwheels, Baked Macaroni and Cheese with Corn and Cucumber Salsa.  I made Chris' favorite Banana Pudding ,,,,,and Mexican Cornbread is a favorite stand-by.   Also, please try the Black Bean and Corn Salsa and Craisen Salad this summer.  And, I made King Ranch Casserole this week - another favorite Mexican dish!  We are making these yummy RIBS today.....

My friend Amy made these fun bars for a pool party last weekend.  I loved how yummy and easy they are.  This is an easy no-bake recipe like Scotch-a-Roos.  I have been trying to not each much sugar - well these little babies about did me in last Saturday.  I kept taking a little bite.... and another little bite - you know what I mean.  They just hit the spot.  I love that I can just keep these items on hand and whip this up anytime!

Salted Nut Roll Bars

16 oz peanuts (I used dry roasted)
3 Tbsp butter
1 pkg peanut butter chips
1  14 oz can sweetened condensed milk
1  10 oz bag mini-marshmallows

Grease a 9 x 13 bars.  Sprinkle half of the peanuts in the bottom of the pan.  In a saucepan or in the microwave, melt butter and peanut butter chips.  Add condensed milk and stir til mixed.  Take from stove (or MW) and stir in marshmallows and toss til coated.  Pat mixture down into peanuts in pan - until you have a layer of marshmallow mixture on top of peanuts.  Top with the rest of peanuts and pat firmly down into marshmallow mixture with a spatula.  Chill to firm.  Cut and enjoy!

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