These Halloween desserts, topped with candy corn, are chewy and delicious.
Story Behind the Recipe
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1/2 cup Land O Lakes® Margarine, softened
1 (15.25- to 16.5-ounce) package yellow cake mix
1 large Land O Lakes® Egg
3 cups miniature marshmallows
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 extract
2 cups crisp rice cereal
2 cups dry roasted salted peanuts
1 cup candy corn
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.
Read the Story Behind the Recipe
Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.