January is a hard month to be a food blogger. I mean, the last few months have all had a theme. September was football, October was pumpkin & Halloween, November was Thanksgiving, and December was Christmas.
But there’s nothing in January.
I’m posting healthy/paleo stuff because I hear it’s popular around this time of year but every time I do, someone unsubscribes and uses the “content not relevant” option.
Which then causes a conversation with my husband that goes something like this: “WHAT DOES THAT MEAN?! Are they saying that my content is not relevant to THEIR life? Or are they saying I’m not relevant? Am I old? Am I too old for the internet?!”
And my husband just looks at me. Because how do you even respond to that?
So I made Salted Nut Roll Bars. It’s always a good time for marshmallows and peanut butter and Rice Krispies, right?
I love these kinds of bars. You’ve got the cakey bottom (made from boxed mix so super easy!) and then a marshmallow middle, all topped with crunchy goodness coated in peanut butter. It’s all my fave flavors with all kinds of fun texture. They are delicious.
Make sure you follow me around the internet!
- Preheat oven to 350F. Line an 9x9 inch pan with parchment or spray with baking spray.
- Beat together the cake mix, egg, and 1/4 cup of butter. Press into the prepared pan and bake for about 10 - 12 minutes until set.
- Meanwhile, over low heat, melt the remaining 1/2 cup butter, peanut butter chips, and light corn syrup. Stir frequently until smooth. Remove from heat and stir in vanilla. Add peanuts and Rice Krispies and stir gently until everything is coated in the peanut butter mixture.
- When the crust is done baking, top with marshmallows. Return to the oven for about 3 minutes or until marshmallows are puffed. Remove from oven and top with peanut mixture. Refrigerate until set. Cut into squares and enjoy!