Salted Peanut Rolls Recipes

SALTED NUT ROLL SQUARES

Steps:

• Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish.
• Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
• Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

JUST LIKE " PEARSONS" SALTED NUT ROLLS - COPYCAT

Steps:

• Knead together the marshmallow creme and powdered sugar. Shape into small fingers or bite size balls. Place on waxed paper lined cookie sheets and freeze. Melt caramels with water over a double boiler (or microwave). Dip creme fingers into caramel mixture,then roll in chopped peanuts. Freeze until set. Store in refrigerator.
• For something a little different, try dipping them into melted chocolate, Really Yummy!
• Serving sizes are just a guess depending on how big or small you decide to make them. Also, I am not really sure on how much time these take. They are a little time consuming, but not hard.

SALTED NUT SQUARES

Steps:

• Place half of the peanuts in an ungreased 11x7-in. dish; set aside. In a large saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. , Pour over peanuts. Sprinkle with remaining peanuts. Cover and refrigerate until chilled. Cut into 54 pieces (about 1-in. square).

SALTED PEANUT ROLLS

Steps:

• Line two 15x10x1-in. pans with waxed paper. In a large bowl, beat marshmallow creme and 1 cup confectioners' sugar until blended. Knead in enough remaining confectioners' sugar until mixture is smooth and easy to handle., Divide mixture into 4 portions. Roll each portion into 1/2-in.-thick logs. Cut crosswise into 1-1/2-in. pieces; place on 1 prepared pan. Freeze until firm, about 15 minutes. Meanwhile, heat caramels and water over low heat until melted, stirring occasionally. Working with one-fourth of the logs at a time, dip in melted caramel; roll in peanuts. Place on remaining prepared pan. Repeat with remaining logs; freeze coated logs until set., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip bottom of rolls into melted chocolate; allow excess to drip off. Return to prepared pans. Refrigerate until set. Store between layers of waxed paper in an airtight container at room temperature.