Butter a 9 x 13-inch pan.
Pour about 1/2 of the nuts on the bottom.
Melt together in microwave, the peanut butter chips and margarine.
Add condensed milk and stir to smooth consistency. Fold in marshmallows and press mixture on top of nuts.
Press mixture down.
(It helps to wet hands under faucet) and top with rest of nuts.
Press nuts down firmly.
Let set and cut into bars of desired size.
The taste is similar to Salted Nut Roll candy bars.
lightly floured board.
Roll into 16 x 12-inch
a little longer than a roll.
Melt 1/2 the
Combine caramels and evaporated milk in top of double boiler. Heat until caramels are melted. Remove from heat.
Add 1/4 cup butter.
Mix well until melted.
Add 1 cup powdered sugar. Cool slightly.
Drop by teaspoonfuls into a dish of salted peanuts. Form into log. Roll until coated with nuts.
Place on waxed paper. Makes about 50.
Mix center well kneading till smooth, it will seem very dry.
Shape into 8 rolls, roll them in wax paper.
Freeze for 2 hours.
Melt caramels with water and beat well.
Roll logs in caramel and then into chopped nuts.
Keep in an airtight plastic container lined with wax paper and keep refrigerated.
Keeps 2-4 weeks.
Prep time is to make them only -- not freezer time.
Melt butter, peanut butter chips and Eagle Brand milk. Stir until smooth. Cool slightly. Mix in marshmallows and salted peanuts. Press into 9 x 13 pan and refrigerate.
Combine powdered sugar and Marshmallow Creme in a plastic bag and knead to mix.
Divide dough into rolls of 1/4 cup each and freeze for 20 minutes.
Dip into melted caramel and roll in chopped nuts.
Wrap in plastic wrap and store in refrigerator.
Melt peanut butter chips and oleo together until smooth.
Add milk and marshmallows.
Pour over salted peanuts that are put into a 9 x 13-inch pan.
(Can save some to pour on top.)
I put in microwave to melt marshmallows slightly so they stick together better.)
o rest approx. 15 min. Roll out one at a time
Martha's Nut Roll is a Georgia recipe.
The nuts should be very fine, but not like flour.
Mix first 3 ingredients together.
Bake at 350\u00b0 for 5 to 10 minutes.
Sprinkle marshmallows on top.
Put in oven until marshmallows are puffy, not brown.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
Mix milk, chips and margarine together.
Melt in microwave (approximately 1 to 2 minutes).
After melted, stir well and add peanuts and marshmallows.
Pour into greased 9 x 11-inch pan.
Let cool in fridge.
Cut into squares.
Eat and enjoy.
ingers into caramel mixture,then roll in chopped peanuts. Freeze until
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 ...
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Stir cake mix, 1/3 cup melted butter, and egg together in bowl. Press mixture into prepared baking dish.
Bake in the preheated oven until golden and fragrant, about 15 minutes. Spread marshmallows over crust and return to oven. Bake until marshmallows are melted, 2 to 3 minutes. Cool completely.
Melt peanut butter chips, corn syrup, 1/4 cup butter, and vanilla extract together in a large saucepan over low heat. Stir crispy rice cereal and peanuts into corn ...
Take your favorite sweet roll recipe and let rise until double in bulk.
Roll to 1/4-inch thick.
Spread 1/2 of dough with this mixture.
While dough is rising, cook chopped dates, water and brown sugar over low heat for 10 minutes or until thick, stirring occasionally.
Cool; add chopped nuts.
When mixture is spread on dough, cover over with the other half and cut in strips.
Twist and put on greased baking sheet and bake 15 to 20 minutes in a 350\u00b0 oven.
Dissolve yeast in warm water. Add cream. Cream together butter, shortening, and sugar. Add eggs one at a time. Sift flour and salt together, add alternating with yeast mixture. Beat well until dough no longer sticks to hands. Cover with wax paper and refrigerate overnight. Cut dough into four parts. Roll out each part on floured board until thin. Spread with favorite nut filling or poppy seed filling. Roll up like jelly roll. Place on greased baking sheet and let rise for 1 hour. Bake at 350\u00b0 for 50 minutes. Makes four nut rolls.
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
Dissolve yeast in milk.
Combine the rest of the ingredients. Add yeast and milk mixture, blending very well.
Divide dough into 4 or 5 parts, depending on length of nut roll wanted.
Roll about 1/4-inch thick.
Spread with nut filling; roll up, jelly roll fashion.
Let rise for 1 hour or until double in size.
Bake in a 350\u00b0 oven for 30 to 40 minutes.
Yields 4 large rolls, cookie sheet length.