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Salted Nut Roll

Salted Nut Roll I

  • 1 yellow cake mix
  • 2/3 cup oleo
  • 1 egg

Mix together and press onto a cookie sheet. Bake at 325 degrees F for 16 minutes. Sprinkle with 2 cups miniature marshmallows and bake for 1 minute. Spread marshmallows evenly over the cake mixture.


Melt together:

  • 2/3 cup light corn syrup
  • 2 tsp. vanilla
  • 1/4 cup oleo
  • 12 oz. pkg. peanut butter chips

Remove from heat and stir in 2 cups Rice Krispies. Spread over the marshmallows. Top with one large bag salted nuts. Rich and good!!!

By Robin

Salted Nut Roll II


  • 1 dry yellow cake mix
  • 2/3 cup margarine (softened)
  • 1 egg
  • Miniature marshmallows
  • 2/3 cup white syrup
  • 1 pkg. peanut butter chips
  • 1/4 cup margarine
  • 2 tsp. vanilla


Mix cake mix, margarine and egg; pat into jelly roll pan. Bake at 325 degrees F for 10 to 15 minutes. Remove; cover with miniature marshmallows. Return to oven 5 to 9 minutes until melted; cool. Combine syrup, chips, butter and vanilla in saucepan; stir over low heat until chips and syrup are well blended. Pour over crust; add peanuts over top.

By Robin

Salted Nut Roll III


  • 1 package yellow cake mix (with pudding)
  • 1/3 cup margarine + 1/4 cup margarine
  • 1 egg
  • 3-4 cup mini marshmallows
  • 12 oz. peanut butter chips
  • 2/3 cup white syrup
  • 2 tsp. vanilla
  • 2 cups Rice Krispies
  • 2 cups salted peanuts


Preheat oven to 350 degrees F. Mix cake mix, 1/3 cup margarine, and egg. Pat into 9x13 inch pan. Bake 12-15 minutes. Remove from oven, add marshmallows and return to oven until puffy (but not brown). Cool. Melt peanut butter chips, syrup, 1/4 cup margarine and vanilla. Add Rice Krispies and peanuts. Spread warm mixture over marshmallows. Cool and cut into bars.

By Robin from Washington, IA

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