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%
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