Ingredients
- 2 cups butter, softened
- 1 package (15.25- to 16.5-ounce) yellow cake mix
- 1 large egg
- 3 cups miniature marshmallows
- FOR TOPPING
- 1/2 cup light corn syrup
- 1/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla
- 58 grams Rice Krispies Cereal (2 cups)
- 1 to 1 1/2 cups peanuts (halved, dry roasted salted))
- 200 grams candy corn (1 cup, or more)
How to Make
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Step 1: Heat oven to 350°F
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Step 2: Combine the soft butter and cake mix in bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.
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Step 3: Press onto bottom of a lightly greased 15x10x1-inch baking pan. Bake 12-15 minutes or until set and edges are lightly browned. Remove from oven.
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Step 4: Sprinkle marshmallows immediately over hot, partially baked crust. Continue baking 1-2 minutes or until marshmallows puff.
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Step 5: Combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture comes to a boil.
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Step 6: Combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring occasionally, 2-4 minutes or until mixture comes to a boil.
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Step 7: Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Spoon over marshmallows immediately; spread to cover. Cool completely. Slice into 24 bars.
We hope you enjoy this recipe!
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