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SCARECROW TREATS


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Member since 2006

Serves 46 | Prep Time 15 | Cook Time 12 to 15

Ingredients

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.


Pairs Well With


Notes

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

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