Salted Nutty Bars

Day 15 – Christmas Cookie Style

In case you missed yesterday’s ‘Day 14 Cookie’ post for German Chocolate Bars, CLICK HERE! Today’s {NEW} cookie recipe is Salted Nutty Bars.

If you are a fan of PayDay bars – this one is for you. You have salty, chewy, crunchy, and sweet all mixed into one bar. These were a huge hit when I took them into our office in Fairfield!

Last Year’s Recipe: Reese’s Pieces Chocolate Cookies. I LOVE Reese’s Pieces candy. They are probably one of my favorite candies, especially when you mix within ice cream. And who doesn’t love the combination of chocolate/peanut butter?!? This is just one of the reasons why I love this cookie! Click on photo at bottom of post for a direct link to this recipe!

As a reminder, all the posts I will be using the hashtag #25DaysCookieStyle. If you happen to make any of the cookie recipes, tag me on social media and use this hashtag. I’d love to see all of your holiday baking photos from your home!

Happy Baking!

Salted Nutty Bars

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 28 bars

Ingredients

1 lb. Nutter Butter cookies, coarsely crumbled
1 stick butter, melted
2 cups peanut butter chips
⅔ cup light corn syrup
4 tablespoons unsalted butter
1 teaspoon vanilla
2 cups mini marshmallows
2 cups dry roasted peanuts
2 cups Rice Krispies cereal

Instructions

Pre-heat oven to 350. Coat a 13 x 9 baking pan with nonstick spray or line with parchment paper.
Finely crush cookies in food processor until fine crumbs form. Add melted butter and process until crumbs clump together. Press crumbs to the bottom of pan. Bake 15 minutes or until golden brown.
Melt peanut butter chips, corn syrup, butter, and vanilla in saucepan over medium low heat – stirring until smooth about 5 minutes. Spread ½ cup of that mixture over the crust.
Top with marshmallows and return to oven. Bake until marshmallows puff, about 2 minutes. Then, remove from oven. They should not be brown.
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 spray to prevent sticking.)
Cool completely – cut into bars. Keep bars in an airtight container.