A candy classic made into a delicious ooey-gooey bar! Made with salted peanuts, marshmallows, and peanut butter chips and dipped in chocolate and caramel, these bars are the perfect on-the-go snack for any road trip.
Salted Nut Bars
1 cup lightly salted peanuts
1 10-oz. package peanut butter chips
1 14-oz. can sweetened condensed milk
3 tablespoons butter
1 10-oz. bag miniature marshmallows
1 14-oz. bag caramels
2 tablespoons butter
1 tablespoon milk
8 oz. semi-sweet chocolate chips
1 teaspoon canola oil
Salted Nut Roll Bars
Spread half the peanuts in a nine-inch x 13-inch 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 them 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.
In a medium bowl, microwave the caramels, butter, and milk. Check and stir the mixture regularly and don’t allow the mixture to scorch. Transfer caramel to a small bowl that will allow the salted nut roll to be dipped into it sufficiently.
Cut the pan of salted nut roll into your desired size and shape pieces. About three inches by one and a half-inch each, mimicking the elongated candy bar shape. From a short edge of the pan, cut one and a half inches rows, and then cut each row into three pieces
Lay a piece of parchment paper on each of the two cookie sheets.
Dip the cut bars halfway in the caramel. Use a spoon to aid your caramel covering, if needed. Let excess caramel run back into the bowl and lightly slide the bottom of the caramel-dipped bar along the edge of the bowl, to help remove excess caramel. Set on parchment paper and repeat until you are done dipping in caramel. Place the 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.
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. Let cool until just barely warm and transfer to another small diameter bowl or ramekin for dipping.
Dip your caramel-dipped salted nut roll bars into the chocolate, leaving a bit of the caramel showing. Gently shake off any excess chocolate and lightly slide the bottom of the fully dipped bar along the edge of the bowl, to help remove excess chocolate. Set on parchment paper and repeat until you are done dipping in chocolate. Place in the refrigerator to set.
Once bars are set, take them out of the refrigerator and enjoy!