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+ servings

Scarecrow treats

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 16 servings


  • 1/2 cup butter softened
  • 1 18.25 ounce yellow cake mix
  • 1 large egg
  • 3 cups mini-marshmallows


  • 1/2 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 white sugar
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla
  • 2 cups Rice Crispies cereal
  • 2 cup salted peanuts
  • 1 cup candy corn


  1. Preheat oven to 350°F. Combine the butter and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.
  2. Press onto bottom of ungreased 15x10x1-inch jelly-roll pan. It will be a really thin layer. I found that using the heel of my hand I could easily press it evenly across the pan. Bake for 10 – 12 minutes or until set. Remove from oven.
  3. Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking for 1 to 2 minutes or until marshmallows puff.
  4. Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal and peanuts. Mixture with be thick. Immediately spoon over marshmallows and spread to cover. I pressed the mixture down into the marshmallow. Quickly sprinkle the candy corns on top and press them down into the bars. Cool completely. Cut into small bars.

Recipe Notes

Source: Land O Lakes