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Cookie bars that make a quick and easy Halloween dessert.
Heat oven to 350°F.
Combine margarine and cake mix in bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.
Press onto bottom of ungreased 15x10x1-inch baking pan. Bake 12-15 minutes or until set and edges are lightly browned. Remove from oven.
Sprinkle marshmallows immediately over hot, partially baked crust. Continue baking 1-2 minutes or until marshmallows puff.
Combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture comes to a boil.
Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Spoon over marshmallows immediately; spread to cover. Cool completely.
Cut into bars.
Dietary Fiber: 1g
Do NOT boil this for 2-4 minutes. The meaning I got out of this recipe is that you should stir the mixture until it comes to a boil, which should take 2-4 minutes. NOT, stir this recipe until it boils, and then boil for 2-4 minutes.As with Scotcharoos, I stir the mixture until it comes to a good boil, then pull it off the heat. I don't even boil it for a minute.
I was excited to make these because I thought they would make a good, special Halloween recipe. Everything went well EXCEPT when the recipe said to boil the sugar mixture for 2-4 minutes, and I boiled it for four minutes, and then added the vanilla and peanut butter quickly but it became as hard as a rock. I couldn't incorporate the peanuts, rice krispies and candy corn. I should have known better having made scotcheroos all of my life, which has basically the same directions. I would definitely boil the mixture only two minutes (maybe only one minute).
Yummy, had several requests to share the recipe
I love these. I took them to work and they readily dissappeared. My husband could eat these round the clock. They taste like salted nut rolls, his favorite. Also very easy.
It was very tasty - much like Salted Nut Roll; Be careful not to overcook the crust. Mine got a little dark.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/148
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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