Scarecrow Treats
15 min
50 min



1/2 cup Land O Lakes® Butter, softened

1 (15.25- to 16.5-ounce) package pudding in the mix 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 salted peanuts

1 cup candy corn

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine cake mix and butter in bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

  3. STEP 3

    Press onto bottom of ungreased 15x10x1-inch baking pan. Bake 12-15 minutes or until set and edges are lightly browned. Remove from oven.

  4. STEP 4

    Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking 1-2 minutes or until marshmallows puff.

  5. STEP 5

    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.


8Fat (mg)
10Cholesterol (mg)
170Sodium (mg)
18Carbohydrates (g)
<1Dietary Fiber
3Protein (g)


Explore reviews from
our online community

  November 17, 2015

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.

— says Katrina
  November 08, 2015

Very quick and quite tasty. Ingredients are on the expensive side when you add it all up, though.

— says Lisa
  November 03, 2015

Substitute pumpkin seeds or sunflower seeds for a nut-free alternative ??

— says Wendy D.
Test Kitchen Comment November 04, 2015

Hi Wendy, we haven't tried this in the recipe, but that's a great idea. Let us know if you try it and how it worked out!

— says mallory
  October 13, 2015

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).

— says Jean
  October 27, 2013

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!

— says Heather F.
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