Last Updated on February 15, 2026 by Kevin
Salted Nut Roll Bars
Peanut Marshmallow Bars
Gooey Peanut Butter Toaster Peanut Marshmallow Bars
Equipment
- 1 9 x 13 inch pan
- Cooking Spray
Ingredients
- 2½ tablespoons butter
- 10 oz Reese's Peanut Butter Baking Chips 1 bag
- 14 oz Sweetened can condensed 1 can
- 10 oz Mini Marshmallows 1 bag
- 16 oz Salted Cocktail Peanuts not Spanish, not dry roasted
Instructions
- Divide 16 oz Salted Cocktail Peanuts into 3 dishes. First dish gets ½ the peanuts (about 1½ cups). Split the remaining peanuts between the two empty dishes to get a ¼ of the can (about ¾ cup each) in the last two dished.
- Line 9×13 pan with parchment paper
- Lightly spray parchment with cooking spray
- Sprinkle ¼ 16 oz Salted Cocktail Peanuts (about ¾ cup) in bottom of the 9×13 pan
- Melt 2½ tablespoons butter in a kettle. I use non-stick for easy cleanup.
- Add 10 oz Reese's Peanut Butter Baking Chips and stir until melted and combined
- Stir in 14 oz Sweetened can condensed until combined
- Mix in ½ of the 16 oz Salted Cocktail Peanuts (about 1½ cups)
- Cool mixture slightly
- Pour mixture over 10 oz Mini Marshmallows and mix until everything is just coated.
- Immediately spread mixture over peanuts in 9×13 pan. I usually place spoonfuls of the gooey mixture on top and spread out from there.
- Top with remaining ¼ of 16 oz Salted Cocktail Peanuts (about ¾ cup) and press into mixture
- Cool and set mixture for 4 hours
- Definitely tastes better the sooner you eat it.
Notes
Linda’s sister Lois at Bills funeral. January 6, 2025. Winthtop MN. Peace Lutheran Church.
