Salted Nut Fudge Rollbar Recipes

Steps:

• Line a 9 x 13 inch pan with aluminum foil and spray with cooking spray.
• In a large saucepan, combine sugar, butter, and 2/3 cup evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
• Bring to a boil over medium heat and stir occasionally for 5 minutes.
• Remove from heat and stir in almond bark and marshmallow creme until smooth. Stir in vanilla extract until well combined.
• Pour half the fudge mixture into the bottom of prepared pan.

Steps:

• 1. Add, margarine, peanut butter and chips to a medium sauce pan and heat until ingredients have melted together. Stir as they are melting to combine evenly. Remove from heat and add the sweetened condensed milk. Stir until well blended. Then stir the miniature marshmallows into the mixture.
• 2. Divide the jar of roasted peanuts into thirds, and evenly spread 1/3 on bottom of of the baking pan, Stir 1/3 into the mixture above. Spread mixture on top of the peanuts in the bottom of baking pan, Carefully press mixture evenly into the pan. Sprinkle the remaining peanuts on top. After they are evenly distributed, press them slightly into the bar mixture so they stick to the bars.
• 3. Place into the refrigerator to store. To serve cut into bars. Enjoy!

Steps:

• Pour 1/2 of the peanuts into the bottom of a 9x13-inch baking dish.
• Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
• Stir marshmallows into butter mixture until completely incorporated and melted. Pour marshmallow mixture over peanuts into the baking dish. Sprinkle remaining peanuts over the top, cover the peanuts with a sheet of waxed paper, and press down to fill the pan and create an even layer. Remove wax paper and cool completely before cutting into squares.

Steps:

• Put half of the peanuts in the bottom of a greased 9x13 pan.
• In a large microwave safe bowl, Melt chips with butter in the microwave. Stop to stir every 15 seconds until melted and mix well.
• Stir in milk. Fold in marshmallows. Microwave until marshmallows just begin to puff and stir gently. Pour over nuts in pan and spread/push to the edges.
• Put remaining nuts over the marshmallow mixture and gently push into the top.
• For Fudgy Drizzle, Bring sugar and cream to a boil over medium heat. Remove from heat and stir in chocolate chips until smooth. Immediately drizzle over the top.
• You may skip the fudge topping it is good without it, but not AS GOOD:))

Steps:

• Place half of the peanuts in an ungreased 11x7-in. dish; set aside. In a large saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. , Pour over peanuts. Sprinkle with remaining peanuts. Cover and refrigerate until chilled. Cut into 54 pieces (about 1-in. square).