Scarecrow Treats Recipe
You can make these bars several days ahead, and if you hide them, they will last until you’re ready to serve them. They look nice on a Halloween BOO-ffet, and are a good addition to a Halloween dessert presentation.
1/2 cup butter
1 15.25 ounce yellow cake Mix
4 cups miniature marshmallows
1/2 cup light corn syrup
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup creamy peanut butter
2 teaspoons vanilla
2 cups crisp rice cereal
2 cups salted peanuts
1 cup candy corn
- Preheat oven to 350º and line a 15" shallow baking sheet with parchment or spray with non-stick spray.
- Crust:Mix the butter, cake mix, and egg until combined press the mixture evenly onto the prepared pan. It's easier if you have a small rolling pin (7" long and 2" in diameter which can easily be made from a closet rod) to roll the dough over the bottom of the pan because this crust is very thin.
- Bake the crust about 12 minutes or until it starts to brown and is cooked through.
- Remove from the oven and scatter the marshmallows evenly over the surface of the crust.
- Return the pan to the oven and let cook 2-3 additional minutes or until the marshmallows are puffed; remove from the oven.
- Topping: Mix the corn syrup, sugar and brown sugar in a saucepan; stir over medium heat until the mixture boils and the sugar is dissolved.
- Turn off the heat and stir in the peanut butter and vanilla.
- Add the rice cereal, peanut butter, and candy corn; stir until coated.
- Spread the mixture over the marshmallows and press down.
- Let the bars cool before cutting into 48 squares. Store in an airtight container.
Amount Per Serving
Calories 204 Calories from Fat 65
Percent Total Calories From: Fat 32% Protein 5% Carb. 63%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 139 mg
Total Carbohydrate 32 g
Dietary Fiber 0 g
Sugars 7 g
Protein 3 g
Vitamin A 2% Vitamin C 1% Calcium 0% Iron 2%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.