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

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


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.

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