Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
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
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!
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1522
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
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.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!