Salted Nut Roll Squares

You know that classic candy, the Salted Nut Roll? Of course you do. You love it, and you should. Now translate that into a crunchy-chewy, sweet-and-salty, marshmallowy, Nutter-Buttery layered bar cookie and we are getting somewhere!

My friend made these for an informal dinner party, and it's just a good thing I had my camera with me. For anyone who loves peanuts or marshmallows or Rice Krispy treats or all three, these are a KEEPER.

Crust

1 lb. peanut butter sandwich cookies (Nutter Butters), coarsely crumbled

1 stick (1/2 cup) unsalted butter, melted

Topping

2 c. peanut butter chips

2/3 c. light corn syrup

4 TB unsalted butter

1 tsp. vanilla

2 c. miniature marshmallows

2 c. dry roasted peanuts

2 c. Rice Krispies

1. Preheat oven to 350 degrees. Coat 9 x 13 pan with nonstick spray.

2. Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

3. Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium low heat, stirring until smooth, about 5 minutes. Spread 1/2 c. of the peanut mixture over crumb base.

4. Top with marshmallows and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from oven. Don't let marshmallows brown or they will turn crunchy.

5. Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (sprayed with non-stick coating to prevent sticking). Cool bars before cutting with a knife coated with nonstick spray. Makes 28 bars.