These Halloween desserts, topped with candy corn, are chewy and delicious.
Read the Story Behind the Recipe
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Crust
12 cup Land O Lakes® Margarine, softened
1 (15.25- to 16.5-ounce) package yellow cake mix
3 cups miniature marshmallows
Topping
12 cup light corn syrup
14 cup sugar
14 cup firmly packed brown sugar
12 cup creamy peanut butter
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups dry roasted salted peanuts
1 cup candy corn
STEP 1
Heat oven to 350°F.
STEP 2
Combine cake mix and butter in bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.
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.
STEP 4
Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking 1-2 minutes or until marshmallows puff.
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.
Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.
See Recipes
