SCARECROW TREATS
Why I Love This Recipe
These layered bar cookies, topped with candy corn, are chewy and good.
Ingredients You'll Need
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
Directions
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.
