Salted Nut Roll Bars
This bar covers the spectrum of tastes and textures: Crunchy, chewy, salty, sweet—they’re all in here.
Preheat oven to 350°. Coat a 9×13-inch baking pan with nonstick spray.
Pulse cookies for the crust in food processor until fine crumbs form. Add melted butter; process until crumbs clump together, then press into prepared pan. Bake crust until golden, about 15 minutes; remove from oven and leave oven on.
Melt peanut butter chips, corn syrup, 4 Tbsp. butter, and vanilla for the topping in saucepan over medium-low heat, stirring until smooth, about 5 minutes.
Spread ½ cup peanut butter mixture over the crust.
Top the crust with marshmallows and return pan to oven. Bake bars until marshmallows puff up, about 2 minutes, then remove from oven. Do not let the marshmallows brown or they’ll turn crunchy.
Coat peanuts and cereal with remaining peanut butter mixture, then drop spoonfuls over marshmallows; press with a spatula to even out. Cool bars completely before cutting.
This peanut butter layer helps prevent the marshmallows from pulling away from the base as the bars are cut.
To spread cereal mixture evenly on bars, coat the back of a metal spatula with nonstick spray, then use it to press the topping onto the bars.