Scarecrow Bar

Celebrate fall with Frisco Style Magazine’s scarecrow bar recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 8 people

INGREDIENTS

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• 1 box yellow cake mix

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• 2 eggs

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• 1/2 cup(s) corn syrup

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• 1/4 cup(s) brown sugar

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• 1 teaspoon(s) vanilla extract

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• 2 cup(s) salted peanuts

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• 1/2 cup(s) butter softened

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• 3 cup(s) mini marshmallows

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• 1/4 cup(s) sugar

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• 1/2 cup(s) creamy peanut butter

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• 2 cup(s) crisp rice cereal

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• 1 cup(s) candy corn

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INSTRUCTIONS

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1. Preheat oven to 350.

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2. Beat cake mix and butter until combined. Add egg and beat until well mixed. Press into the bottom of an ungreased 13×9 baking pan.

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3. Bake until it sets and the edges are lightly browned (about 15 minutes). Remove from oven and immediately sprinkle marshmallows over hot crust.

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4. Bake another couple of minutes until marshmallows puff up. Remove from oven.

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5. Combine corn syrup, sugar and brown sugar in saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Add in peanut butter and vanilla and stir until smooth. Stir in cereal and peanuts.

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6. Spoon over marshmallow topped base and spread to cover. Sprinkle candy corn over mixture evenly and gently press in.

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7. Cool and cut into bars.

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