• Cooking Time: 12 to 15
  • Servings: 46
  • Preparation Time: 15


  • Crust Ingredients:
  • 1/2 cup LAND O LAKES® Butter, softened
  • 1 (18.25-ounce) package pudding in the mix yellow cake mix
  • 1 egg
  • 3 cups miniature marshmallows
  • Topping Ingredients:
  • 1/2 cup light corn syrup
  • 1/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts
  • 1 cup candy corn


  • Heat oven to 350°F.
  • Combine butter and cake mix in large bowl.
  • Beat on low speed until well mixed.
  • Add egg; continue beating until well mixed.
  • Press onto bottom of ungreased 15x10x1-inch jelly-roll pan.
  • Bake for 12 to 15 minutes or until set and edges are lightly browned.
  • Remove from oven.
  • Immediately sprinkle marshmallows over hot, partially baked crust. Continue baking for 1 to 2 minutes or until marshmallows puff.
  • Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan.
  • Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes).
  • Remove from heat; stir in peanut butter and vanilla until smooth.
  • Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover.
  • Cool completely.
  • Cut into bars.


These layered bar cookies, topped with candy corn, are chewy and good.

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