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These Halloween desserts, topped with candy corn, are chewy and delicious.
Heat oven to 350°F.
Combine cake mix and butter 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.
Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking 1-2 minutes or until marshmallows puff.
Combine corn syrup, sugar and brown sugar in saucepan. Cook over medium heat, stirring 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. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.
Dietary Fiber: <1g
Great recipe, everyone LOVES it when I make them! I hate candy corn so I leave that off. Sometimes I sub in chocolate chips or M & M's, both are yummy on these.
Very quick and quite tasty. Ingredients are on the expensive side when you add it all up, though.
Substitute pumpkin seeds or sunflower seeds for a nut-free alternative ??
I worked in a bakery, and we made these all the time. We followed the directions given up to the topping. We completely cooled the bottom (batter and marshmallows) before adding the topping. The only caveat is that if you actually refrigerate the bottom, the topping will cool quickly and then be impossible to spread. So either cool at room temp, or bring back to room temp to allow you to work with the hot sticky topping.Also, to those who had difficulty with the batter in the first step, use room temp butter, not melted butter. Melted butter makes a sticky, messy batter. Also, if you end up with a sticky batter, you can always grease your hands (or spatula, but for me, hands are best).
My family loves this recipe. I have made them several times as the recipe is written and they have always turned out great! Candy corn comes in many colors over the different holidays so they are a nice treat year round!
Very easy to make! And next morning it comes out of the pan easily! Best to cut into pieces with a large knife rather than a butter knife. Delicious!!
I just want to say that I love these bars and have not had any problem with any part of the recipe. I've made it twice and have followed it exactly as it is written and it has turned out great both times! It was not difficult for me to spread the top layer over the marshmallows. Just drop the mixture in globs all over the pan so that you don't have to work too hard to spread it. They are really cute bars for autumn. :-) Thanks for the fun recipe!
I've made a recipe similar to this in a 9 x 13 pan and yes, they are thicker but you just cut the bars smaller. also, if you let the marshmallows cool before putting the peanut/rice krispie mixture on, it's much easier to spread. just some suggestions from making these for years. i make these without the candy corn at christmas all the time.
Here is an suggestion that worked for me.Make topping first - as follows:line jelly roll pan, with enough foil to make handles over the edge.Grease well with spray, shortening or butter.Make as stated in recipe. Then press into foil lined panMake sure your hands are well greased with butter to make pressing into pan easierOnce set, use foil handles and lift from pan.Flip it upside down to remove foil then turn it right side up.once finished.Make base, add marchmellows and bake according to recipeTnen add set topping and push genttly, Now it looks better than the picture
Delicious! I took these to a Halloween party and everyone loved them. Even as popular as they were though, I had a lot leftover so make sure you've got a big group to feed! I'm already thinking of ways to adjust the recipe to make it work for all seasons - I don't want to wait a whole year to make these again!
I agree with other posters who say it is SO difficult to spread the rice krispie mixture over the marshmellows!! What a mess and what a challenge. Mine look NOTHING like the pictured end result, mine are globs but people love them. I agree with suggestion to reduce amount of marshmellow.
Very good party pleaser. A pain to make (the rice crispy peanut mixer is tought to get spread evenly across the pan), but the results are definately worth it.
I just made this recipe. It was going well until I mixed in the dry ingredients at the end. It didn't seem as if I had enough "liquid" for the dry ingredients and it was very difficult to spread. Did I mess up somewhere?? I followed the listed amounts.
I made these this past weekend and will definately make them again. Everyone loved them. I didn't use the pudding in the mix cake and I also made them in a 9x13 pan. Turned out great!
The cake mix was very hard to push into pan. It was so sticky like bread dough and kept sticking to the spatula. It was also not enough to fill out to edges of the pan. Any suggestions? I used a 15x10x1 stone jellyroll pan.
I just made these bars for the first time and mine look nothing like the picture. I used the 15x10 jelly roll pan. The crust and the marshmallow part went smoothly but when I mixed in the cereal, peanuts and candy corn I had to spray vegetable oil on my hands and spread it out over the marshmallows. There wasn't enough to cover it so it looked like clumps. I would suggest using a smaller pan next time for better coverage. They tasted great but it was much more work and mess than I had anticipated.
I made these this morning. They are good , but also agree they are quite rich. I too cut them into smaller bars . Also was puzzled why it specifically called for cake mix with pudding ? However, I always make a point to always follow recipe exactly the first time. Pillsbury , does still make the mix with pudding " Moist Supreme" they call it . Overall a very festive, tasty, Autumn treat ,
Has anyone tried making these in a 9x13 pan? How did they turn out?
I don't understand the "pudding in the mix yellow cake mix". Can someone explain this?
I have made this recipe many times. Scarecrow Treats using candy corn in traditional colors, Reindeer Food using the holiday candy corn and Easter Bunny Treats using the pastel colors candy corn.
I have to admit that this is not my favorite recipe but from the very first time I made these everyone went CRAZY over them! I do like them, but they are a tad too sweet for my taste, I'm a plain jane shortbread kind of gal. If you use a true 15 x 10 x 1 jelly pan roll you can cut the marshmallows down to 2 cups and you don't need to spread them all the way out to the sides, they puff and spread and you still end up with marshmallow pushing out at the edge of the bar. Also, I up the candy corn to 2 cups for more color. Definitely line the pan with non-stick foil and it is a breeze to pull out, cut and clean. The best thing about this recipe is that because the bars are so rich, you can cut small bars and they recipe goes a long long way. Everyone raves! 100 times better than a plain old rice krispy treat and very festive for fall - people can't get enough of these!
I found this recipe a few years ago on the Land o'lakes website...since then have made it several times...everytime I do I get multiple requests for the recipe...It's fun to make year round- using diff. colored candy corn of course
I read the recipe through first and then assembled and measured all of the ingredients needed for the marshmellows and the topping. That way everything went very smoothly. These bars are very tasty and fit in with a fall dinner we were having. Everyone loved them. I will make them any time of the year, but especially around Halloween!.
I love making these autumn treats to enjoy with the falling leaves! I add chocolate chips or candy-coated chocolate pieces for added color along with the candy corn!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1522
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