Melady Cooks: Scarecrow Bars
I first made Scarecrow Treats for a Halloween party but they’d also make a good Christmas treat. I’ve made a similar bar for many years that didn’t include the candy corn. Regular candy corn is what the recipe calls for but my P.S. was unable to find it in stores the week I needed it so we used caramel candy corn instead. Either caramel or regular candy corn would be good.
The recipe is in 3 layers, which sticks together better than the layered brownies I posted recently. Those bars kept ending up in two pieces in my hand and that was annoying to eat. Several times the brownie bottom part ended up on my lap. Perhaps it was telling me I shouldn’t eat them. Poo.
Beat cake mix, egg and melted butter in a bowl.
The bottom crust was simply a yellow cake mix, which I beat together in a bowl with the butter and egg until mixed.
Line 9×13 pan with foil and spray with cooking spray
I lined a 9×13 baking pan with foil and sprayed it with cooking spray. I spread the batter in the pan and put it into the preheated 350 degree oven to bake for 12 minutes.
Baked crust
When the crust was baked, mini marshmallows are placed all over the top. I used the whole bag, knowing the remainder would just get hard and eventually thrown away in my cupboard. If your spread them well they all fit into the 9×13 pan.
Spread marshmallows over the top evenly
Back into the oven for a few minutes, until they are mostly melted into one big ocean of marshmallow. Remove them from the oven and let them sit while you make the final layer.
For the final layer, I put the corn syrup, sugar and brown sugar into a medium saucepan and brought it to a boil, stirring constantly. I removed it from the heat and stirred in the peanut butter and vanilla until mixed.
Bring corn syrup, sugar and brown sugar to a boil. Stir in peanut butter and vanilla.
I stirred in the cereal, peanuts and candy corn until blended. When it was all mixed, I spread it over the marshmallow layer with a small icing knife or spatula and let them sit on a rack until they are room temperature. I then put them into the fridge to firm up even more, for easier cutting.
Stir in cereal, nuts and corn candy.
The next day I lifted bars out of the pan using the foil, and it was just a matter of cutting them into squares and storing them in a container until served. The stay firm so they can be stacked in layers if necessary.
Lift bars out of pan using foil and cut into squares.
The bars are so good, and very similar in taste to a Payday Bar, with extra goodness from the corn candy. They were a hit at the party, with comments on how they were a lot like the normal salted nut bars I make at Christmas time. They couldn’t decide which they preferred, so perhaps I’ll make both sometime so we can compare them.
Scarecrow Bars
Scarecrow Bars
1 pudding in the mix yellow cake mix
1/2 cup butter, softened
1 egg
3 cups miniature marshmallows
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 teaspoons vanilla
2 cups crisp rice cereal
2 cups salted peanuts
1 cup candy corn
Preheat oven to 350°F.
Beat cake mix and butter in bowl on low speed until well mixed. Add egg and beat again until well mixed.
Line 9×13 baking pan with foil and spray with baking spray.
Bake 12-15 minutes or until set and edges are lightly browned. Remove from oven.
Cover crust with marshmallows and bake for 1-2 minutes until marshmallows puff up.
In a saucepan over medium heat cook corn syrup, sugar and brown sugar, stirring 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 evenly over marshmallows. Chill several hours in fridge then cut into bars.
48 bars
Adapted from the Land O Lakes site.
