The Old-Fashioned Candy My Grandma Always Made for Christmas

They’re based on a candy invented in 1933.

By
Amanda Luchtel
Amanda Luchtel
Amanda Luchtel
Amanda Luchtel is a private chef, food writer, editor, recipe developer, and content creator from the Midwest, based in New England. As a former fine-dining and private chef, she understands the impact food has on our daily lives. Over the years, she has developed a passion for seasonal and regional cooking.
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Published December 08, 2025
Amanda Luchtel
Salted nut roll bars cut into squares arranged on a surface

Simply Recipes / Photo by Alex Huang / Food Styling by Kaitlin Wayne
  • These bars come together in less than 20 minutes of active time from start to finish.
  • You only need simple pantry ingredients like cake mix, marshmallows, and nuts.
  • The recipe is easy enough for a beginner and does not require special equipment.

The Salted Nut Roll candy bar was invented in 1933 by Pearson’s Candy Company. Since then, there have been many renditions, as well as homemade versions written in church and community cookbooks.

The homemade version I grew up eating was a layered bar made with cake mix, marshmallows, and a mixture of peanuts and Rice Krispies with melted butterscotch chips. The butterscotch chips made the bar less peanut-y than the actual candy bar, but they were what my grandma (who made these for us) had on hand most of the time—and I love them this way. Other recipes use peanut butter chips, so feel free to experiment.

Salted nut bars cut into squares on foil ready to serve

Simply Recipes / Photo by Alex Huang / Food Styling by Kaitlin Wayne

Dessert in Less Than 20 minutes

This recipe couldn’t be any easier. Simply combine a box of yellow cake mix with melted butter and an egg. Press the dough into a baking pan and bake it. To make the creamy center, sprinkle marshmallows over the warm crust and bake until melted (no need to spread them).

For the nutty layer on top, melt butterscotch chips with corn syrup and butter in a saucepan. Stir crispy rice cereal and peanuts into the butterscotch mixture until coated. While everything is still warm (this is important), dollop the nut mixture on top of the melted marshmallow in an even layer. Let them cool and enjoy!

Tips for Making Salted Nut Roll Bars

  • Have your ingredients ready: This recipe moves quickly so have all of your ingredients measured out before you begin. Doing this will help you assemble the bars while the marshmallows are still warm in step five.
  • Switch out the butterscotch: Peanut butter chips can be substituted for butterscotch chips if desired. Or experiment and use a combination!
A stack of salted nut roll bars on a red tray featuring layers of a baked base marshmallow center and nut topping

Simply Recipes / Photo by Alex Huang / Food Styling by Kaitlin Wayne

More Retro Treats To Love

Salted Nut Roll Bars

Prep Time 15 mins
Cook Time 20 mins
Cooling Time 90 mins
Total Time 2 hrs 5 mins
Servings 24 servings

I prefer the flavor of lightly salted dry-roasted peanuts, but regular dry-roasted peanuts will work as well.

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Ingredients

  • Nonstick cooking spray

  • 1 (13.25 to 15.25-ounce) box yellow cake mix

  • 8 tablespoons unsalted butter, melted, plus 4 tablespoons cold unsalted butter cut into 4 pieces, divided

  • 1 large egg, lightly beaten

  • 3 cups mini marshmallows

  • 1 (11 to 12-ounce) bag butterscotch chips

  • 2/3 cup light corn syrup

  • 2 cups lightly salted dry-roasted peanuts

  • 2 cups Rice Krispies cereal

Method

  1. Preheat the oven to 350°F.

    Place a rack in the middle of the oven.

    Make a foil sling for a 9 x 13-inch metal baking pan. Lay 2 sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push the foil into the corners and up the sides of the pan. Grease the foil with cooking spray.

  2. Make the crust:

    In a medium bowl, stir together the cake mix, melted butter, and egg until combined. Using greased hands, press the mixture evenly into the bottom of the prepared pan and bake until golden brown, 10 to 12 minutes.

  3. Melt the marshmallows:

    Sprinkle the marshmallows evenly over the warm crust and bake until melted, about 3 minutes.

  4. Make the topping:

    While the marshmallows melt, in a large saucepan melt the butterscotch chips, corn syrup, and the remaining 4 tablespoons of cold butter over medium heat until the chips are completely melted, 5 to 7 minutes. Stir the mixture frequently as it melts.

    Remove from the heat. Gently stir in the peanuts and cereal until fully coated with the butterscotch mixture.

  5. Assemble the bars:

    While the crust and marshmallows are still warm, dollop the cereal mixture over the melted marshmallows in an even layer. Let the bars sit at room temperature until set, about 1 hour and 30 minutes.

  6. Cut and serve:

    Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 24 pieces. Serve.

    Store the bars in an airtight container at room temperature for up to 3 days.

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Nutrition Facts (per serving)
321 Calories
17g Fat
40g Carbs
4g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 321
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 42%
Cholesterol 23mg 8%
Sodium 159mg 7%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 5%
Total Sugars 29g
Protein 4g
Vitamin C 0mg 0%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 101mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.