~ Salted Nut Roll Bars ~

Ingredients
Crust
2 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg
½ cup unsalted butter melted
1 teaspoon vanilla extract

Topping
4 cups miniature marshmallows
10 ounce bag peanut butter chips
⅔ cup light corn syrup
½ cup unsalted butter
2 to 3 cups salted peanuts
2 cups Rice Krispies cereal
Flaky sea salt optional

Instructions
Preheat the oven to 350°F.
In a medium mixing bowl, beat together all of the crust ingredients until well combined. Press mixture into a 9×13 baking pan lined with parchment paper.
Bake for 12 minutes.

Remove the crust from the oven and immediately spread the mini marshmallows over the crust. Place the baking dish back into the oven and bake until the marshmallows puff and begin to turn golden, another 12 to 15 minutes.

Meanwhile, combine the peanut butter chips, corn syrup, and butter in a medium saucepan and stir over medium heat until melted and fully combined.

Stir in the peanuts and Rice Krispies.
Spread the topping mixture over the puffed and golden marshmallows and leave the baking dish to cool completely.
When cooled, lift from the baking dish and cut into bars.

Notes
You can vary the amount of Rice Krispies and peanuts you add to the topping. I wouldn’t add more than about 3 cups of peanuts as the balance of salty and sweet will start to lean toward too salty.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
The topping mixture takes just a couple of minutes to melt and come together.

Start making the topping about 5 minutes after you have put the marshmallow-topped cookie base back into the oven.
When you add the topping over the marshmallows, use a lightly greased spatula to press the topping down into the marshmallows and form a flat top.

LINK
https://thebestblogrecipes.com/salted-nut-roll-bars/