I earned the prize for best bars at our first ever church cook-off event this past weekend. I even won my very own chef hat! (sorry no pic yet.) 🙂
The inspiration for these treats happened at the State Fair this summer. They were sooooo yummy in fact, that I left the fair determined to find a recipe for it…and what do you know, within days, a fellow blogger felt the same way and posted her version of the salted nut roll…
Thanks to the farmgirl for her recipe (I changed it a bit and spread the caramel and chocolate on top rather than dipping…and added a few more peanuts to the caramel topping.) Otherwise the rest of this recipe is straight from her creative mind (and her mother’s recipe box.) Thanks Brenda!
Salted Nut Rolls
Inspired by the Salted Nut Rolls Shack at the Minnesota State Fair and the recipe adapted from: http://www.afarmgirlsdabbles.com
for the salted nut roll bars:
1 14-oz. jar lightly salted peanuts (I used lightly salted dry roasted peanuts, just because I like them alot!)
1 10-oz. package peanut butter chips
1 14-oz. can sweetened condensed milk
3 T. butter
1 10-oz. bag miniature marshmallows
for the caramel dip:
1 14-oz. bag Kraft caramels
2 T. butter
1 T. milk
(Add additional cup of peanuts once the caramels are melted if you are a serious peanut lover!)
for the chocolate dip:
8 oz. semi-sweet chocolate chips (I like Guittard.)
1 tsp. shortening
First, prepare the salted nut roll bars. Spread half the peanuts in a 9″ x 13″ pan. In a medium pan over medium heat, melt the peanut butter chips, sweetened condensed milk, and butter. Once melted, add the marshmallows and quickly fold together. The goal is to still have the marshmallows intact, so don’t stir too much as it will break them up and cause them to melt into the peanut butter mixture. Spread this over the peanuts. Then sprinkle the other half of the peanuts over the top and press in with the flat side of a spatula or large spoon. If you like the Salted Nut Roll candy bar, without chocolate, eat these just like they are. Just refrigerate to set, then cut into bars. If you want to try the caramel and chocolate version, read on. (And I highly recommend that you do!)
Once the bars have set up in the refrigerator, prepare the caramel dip. In a medium bowl, microwave the caramels, butter, and milk. Check and stir the mixture regularly and don’t allow the mixture to scorch. I added an additional cup of peanuts to this caramel mixture.
Cut the pan of salted nut roll into your desired size and shape pieces. Mine were about 3″ x 1-1/2″ each, mimicking the elongated candy bar shape. From a short edge of the pan, cut 1-1/2″ rows, and then cut each row into 3 pieces. I rolled them between my two hands to make their shape look more like a salted nut roll than a bar.
Lay a piece of parchment paper (don’t use wax paper!) on each of 2 cookie sheets or jelly roll pans.
Spread the caramel mixture across the top of each bar and then place on parchment lined pan. Place pan in the refrigerator to set up the caramel. Once set, if the caramel has pooled around the base of the bar, you can easily trim the caramel with a knife, if desired.
Now make the chocolate dip. In a small bowl, microwave the chocolate chips and shortening on low heat. Check and stir the mixture regularly, taking care to not let it scorch. Once the chocolate chips are a little more than halfway melted, just stir until they melt all the way. Spread a layer of chocolate across the layer of caramel. Place in the refrigerator to set.