Easy Salted Peanut Chews are chewy bars that have all the flavor of a salted peanut roll candy, but are much easier to make and sure to be a new Holiday favorite at your Nest.
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Guilty pleasures come in all forms! One of mine … salted peanut rolls! They’re always looming out at me from the check stand at the market, or farm supply, boasting their “2 for $2.00” bright red sign. The luscious covered peanuts, the gooey marshmallow filling…YUM!
Several years ago I came across this recipe for “Salted Peanut Chews” in one of those infamous Pillsbury mini cookbooks. I couldn’t wait to make them. They held the promise of the salted peanut roll in a cookie! Thankfully…they did not disappoint!
This Holiday treat is super easy to make with just a few standard pantry ingredients. So let’s do some baking!
How To Make Easy Salted Peanut Chews
Preheat oven to 350° degrees.
In the bowl of your mixer, combine one yellow cake mix, 1/3 cup softened butter, and 1 egg.
Mix on low speed until crumbly. Place in the bottom of ungreased 9 x 13 glass baking pan.
Press in the bottom of the pan with your hand. Press dough so that it covers the entire bottom of the baking dish.
Bake the crust, on the center of oven rack, for 12 to 18 minutes or until light golden brown.
Remove pan from oven; immediately sprinkle with marshmallows. Little pillows of happiness and joy! I love the gooey layer these little sugary creamy snowballs create!
Return the pan back to the oven! Yep, we’re gonna melt those little balls of happiness! Make’em puff up like little balloons!
Bake an additional 1-2 minutes or until marshmallows begin to puff…like your guests at the Thanksgiving dinner table!
Cool the crust and marshmallows while you make the chewy peanut layer.
In a large sauce pan, over medium low heat, add 2/3 cup corn syrup, 1/4 cup butter, 2 teaspoon vanilla, and 1 package of peanut butter chips.
Stir constantly until chips are melted and the mixture is smooth!
Remove mixture from the heat, and stir in 2 cups rice crisp cereal and 2 cups salted peanuts. The rice crisp cereal adds a little extra “crunch” to the peanut layer.
Immediately, this means RIGHT AWAY…so the Barbie with her hair stuck in the ceiling fan will have to wait! (If you’re a Mom you’re not even questioning how the Barbie got her hair stuck in the ceiling fan! Right?)
Anywho…Immediately spoon warm peanut topping over those puffy marshmallows. Use a rubber spatula to spread evenly in pan.
Refrigerate until firm. Cut into bars. Now you may need the strength of Hercules to cut trough the peanut layer…but if you let them set out for a little bit they’ll cut easier. I just caution you not to leave them out too long or they can get too sticky to cut!
Trust me… it will be worth the Cardio workout in the end! Store in a covered container until ready to serve.
Tips for making Easy Salted Peanut Chews
- You can substitute any salted nuts you have on hand for the peanuts, or you can use whatever nut is your personal favorite!
- Line the baking pan with foil, then spray with non-stick cooking spray, before pressing in the cookie base to quickly and easily lift and remove the bars once they have cooled from the baking pan. They’ll be easier to cut out of the pan.
- You can make these peanut chew bars ahead of time since they must be chilled until they are firm enough to cut. They are great to do ahead of time when you have to bring food to a party.
If you love the flavors of a salted peanut roll candy, you’ll love this sweet and salty peanut butter bar recipe! They’ll add a little nutty delight to your cookie party tray this Holiday Season!
If you loved this delightfully delicious recipe, you may also enjoy these Holiday Cookie Recipes
- Easy Chocolate Caramel Pecan Bars
- Christmas Sprinkle Sugar Cookies
- Christmas Sandwich Cremes Cookie Recipe
- Snicker Cheesecake Cookie Recipe
- Chocolate Dipped Orange Logs
This recipe makes 48 bars…just enough for you to share with me…or your friends and family…if ya must! lol
- 1 pkg. Yellow Cake Mix
- 1/3 cup butter, softened
- 1 egg
- 3 cups miniature marshmallows
- 2/3 cup corn syrup
- 1/4 cup butter
- 2 teaspoons vanilla
- 1 (10-oz) pkg. peanut butter chips
- 2 cups crisp rice cereal
- 2 cups salted peanuts
- Preheat oven to 350°
- In the bowl of mixer, combine cake mix, 1/3 cup softened butter and egg at low speed until crumbly. Press in bottom of ungreased 13 x 9 inch pan.
- Bake at 350° for 12-18 minutes or until light golden brown.
- Remove pan from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool.
- Meanwhile, in a large saucepan, combine corn syrup, 1/4 cup butter, vanilla and peanut butter chips; heat until chips are melted and mixture is smooth, stirring constantly.
- Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm. Cut into bars. Store in covered container.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Sistema KLIP IT Utility Collection Bakery Box Food Storage Container, 14.8 Cup, Clear/Blue | BPA Free
Goat Milk Soap and All Natural Skincare
OXO 1177100 Good Grips Stainless Steel Cut and Serve Turner, Black
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13
Serving Size:1 bar
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 147mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g