recipe from landolakes.com
These Halloween cookie bars, topped with candy corn, are chewy and delicious. Oh, and contain peanut butter! Need I say more?
Ingredients for crust:
1/2 cup butter, softened
1 (18.25 oz) pudding in the mix yellow cake mix (box will say moist)
3 cups miniature marshmallows
Ingredients for topping:
1/2 cup light corn syrup
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup creamy peanut butter
2 tsp. vanilla
2 cups crisp rice cereal
2 cups salted peanuts
1 cup candy corn
Preheat oven to 350 degrees. Combine butter and cake mix in a large bowl. Beat on low speed until well combined. Add egg and mix well.
Press onto bottom of 15x10x1" pan. Bake for about 15 minutes or until edges are slightly browned. Remove from oven and immediately sprinkle marshmallows over hot crust. Return to the oven and bake an additional 1 -2 minutes or until marshmallows puff.
Combine corn syrup, sugar and brown sugar in a large saucepan. Cook over medium heat, stirring until it comes to a boil, about 2 - 4 minutes. Remove from heat. Stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallow layer; spread to cover.
Cool completely and cut into bars.