Cookie Exchange on Tuesday

 

Every year we have a Cookie Exchange at work and every year I make my Salted Nut Rolls.  It's the only time I make these.  Why?  Let's me count 'em off:


1. High Calorie - but, oh so good!  YUM!
2. I LOVE these - and could eat the whole pan.  Which is why when I make 'em - I make people take home the left overs!
3. Kind of pricey - but well worth the cost!

My grandma has been making these since I was teen.  And one of the first recipes I asked her for.  She usually makes them up in advance and keeps them in the freezer and then pulls them out when she needs them.  Here's the recipe:

Crust:

1/2 cup margarine, softened

2/3 cup brown sugar

1 1/2 cups flour

2 egg yolks

1 teas vanilla

1/2 teas baking powder

1/4 teas baking soda

1/4 teas salt

Cream the margarine and brown sugar just till combined.  Be sure to not melt the butter as I think that makes the crust flaky and that's not good.  Add the rest of the ingredients and mix till crumbly.  Press into a 9x13 pan and bake for 12-15 minutes just until very lightly browned.

Pour 3 cups of miniature marshmallows on top and return to the oven for 1-2 minutes or until marshmallows are puffy (not browned).  Remove and cool the crust.

Topping:

Melt in a pan and combine, you'll want to stir this as it melts:

10 ounces peanut butter chips

2/3 cup corn syrup

1/4 cup butter

2 teas vanilla

When combined stir in and then pour over the crust:

2 cups rice crispies

2 cups salted peanuts

You can then put this in the fridge for a couple of hours till it completely sets.  I personally don't put it in the fridge as my apartment is always so cold.  But you can if you want.  Don't cut into it until it is completely set.  

Note: peanuts - make sure you get the ones with out the little papery skins on them and you'll want to purchase them in the bag not in the can.  They aren't quite as extremely salty as the ones in the can are.