Looking for the perfect balance of sweet and salty in one irresistible bar? Our Sweet & Salty Candy Corn Bars master the art of contrast, pairing the sugary chew of classic candy corn with the savory crunch of peanuts and rich peanut butter. Built on a simple yellow cake mix crust, the preparation for this incredible salty-sweet dessert is quick and foolproof. Ideal for Halloween costume parties and family movie nights, this unique recipe is guaranteed to be the most requested fall treat of the season.
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Why You'll Want to Make Sweet & Salty Candy Corn Bars
- Sweet & Salty Perfection: The unique combination of the traditional sweetness of candy corn with the savory, salty crunch of peanuts and peanut butter is addictive.
- High-Yield & Potluck Ready: This recipe scales easily and produces a large batch, making it the perfect Halloween treat for feeding a crowd at a fall gathering or school event.
- Kid-Friendly Fun: The vibrant look and classic flavor profile make these a huge hit with kids and an easy recipe to involve little helpers in the kitchen.
- Frugal & Pantry-Friendly: This recipe relies on basic, inexpensive pantry staples like yellow cake mix, peanut butter, and marshmallows. It's a great way to use up that bag of candy corn and create a show-stopping dessert without a trip to a specialty store.
Ingredients - Here's What You'll Need
Steps to Make Sweet & Salty Candy Corn Bars
- Preheat the Oven to 350°F. Line a 9x13-inch baking pan with parchment paper and set aside until ready to use. Place ⅓ cup unsalted butter in a large microwave-proof bowl and heat in 30-second increments until melted. Then, pour the Yellow Cake Mix into the bowl.
- Next, add the egg.
- Use a silicone spatula to stir the ingredients together until a dough forms.
- Put on a pair of vinyl gloves and work the dough until it's no longer crumbly. Place the ball of dough in the prepared pan and press it into an even layer, making sure to go all the way to the edges. Bake in the preheated oven for 12-15 minutes.
- Remove the pan from the oven and place it on a wire cooling rack. Immediately pour the mini marshmallows on top of the crust and spread them out into a single layer. Return the pan to the oven and bake for five minutes, until the marshmallows are melted.
- Remove the pan from the oven, place it on a wire cooling rack, and allow it to cool while preparing the topping.
- To prepare the topping, melt four tablespoons of unsalted butter in a 3-quart saucepan. Then, add the creamy peanut butter.
- Next, add the light corn syrup and vanilla extract.
- Stir the mixture until it's smooth and creamy.
- Add the lightly salted dry roasted peanut and Rice Krispies cereal.
- Stir until the mixture is well combined.
- Remove the pan from the heat and immediately pour the peanut butter mixture over the melted marshmallows. Then, use a silicone spatula to spread the peanut butter mixture into an even layer.
- Place candy corn on top of the peanut butter mixture as fast as you can, covering the entire surface. Make sure to press them into the peanut butter topping as you place them.
- Once the candy corns have been placed, use your hands to press them into the peanut butter mixture. The tighter you pack them, the better they will stick. Cover the pan and refrigerate it for at least an hour.
- When you're ready to serve, remove the slab from the pan by lifting the parchment paper out. Then, remove the parchment paper from the slab and place the slab on a cutting board. Carefully cut it into bars. Don't worry if some of the candy corn becomes detached when you are cutting. Store the Sweet and Salty Candy Corn Bars an airtight container in the refrigerator.
These Sweet & Salty Candy Corn Bars are truly the ultimate dessert for celebrating the season. From the crunchy cake mix base to the rich peanut butter layer and festive candy corn pop, this recipe delivers on flavor and ease. Whether you're preparing for a casual fall gathering or need a show-stopping Halloween dessert with minimal fuss, this recipe is a guaranteed crowd-pleaser.
Frequently Asked Questions
These Halloween treats are perfect for making ahead! You can prepare them up to 3 days in advance and store them in the refrigerator. Just be sure to bring them to room temperature for about 15 minutes before serving for the best texture.
For clean slices, place the chilled bars on a cutting board. Use a large, sharp knife dipped in hot water and wiped dry between each cut. This technique helps the knife glide through the sticky peanut butter and caramel layers.
Yes, absolutely! The main ingredient to substitute is the yellow cake mix in the crust. You can use any certified gluten-free yellow cake mix (many major brands offer one), or simply replace the cake mix crust entirely with a classic Rice Krispie Treat crust, ensuring the cereal is also gluten-free.
The bars are shelf-stable for up to 3 days in an airtight container at cool room temperature. However, for maximum freshness and to ensure the bars remain firm and easy to slice, we recommend storing them in the refrigerator for up to 5 days.
Recipe Tips and Tricks
- For the Peanut Butter: Use a classic creamy peanut butter (like Jif or Skippy) rather than a natural, oily variety. The consistency of the classic spreads helps the bars set up properly.
- Toast the Peanuts: For a deeper, more aromatic flavor and enhanced crunch, briefly toast the chopped peanuts in a dry skillet over medium heat for 3-5 minutes before adding them to the topping. This intensifies the "salty" component.
- The Crust Temperature: Ensure the cake mix crust is fully cooled after adding the marshmallows, but before adding the peanut butter topping. If the crust is warm, the topping will melt and seep into the base, making the bars oily and messy.
- Storage: Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Other Great Halloween Treats
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Sweet & Salty Candy Corn Bars
Equipment
- 9x13 baking pan
- Parchment paper
- wire cooling rack
- 3-qt. Sauce Pan
- Silicone Spatula
- Vinyl Gloves
Ingredients
For the Crust
- ⅓ c Unsalted Butter
- 15.25 oz Yellow Cake Mix
- 1 Egg
For the Topping
- 3 c Mini Marshmallows
- ¼ c Unsalted Butter
- ½ c Peanut Butter
- 1 tsb Light Corn Syrup
- 1 tbs Vanilla Extract
- 2 c Lightly Salted Dry Roasted Peanuts
- 2 c Rice Krispies Cereal
- 1 ½ c Candy Corn
Instructions
To Make the Crust
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper and set aside until ready to use.
- Place ⅓ cup unsalted butter in a large microwave-proof bowl and heat in 30-second increments until melted. Then, pour the Yellow Cake Mix and the egg into the bowl. Use a silicone spatula to stir together until a dough forms.
- Put on a pair of vinyl gloves and work the dough until it's no longer crumbly. Place the ball of dough in the prepared pan and press it into an even layer, making sure to go all the way to the edges.
- Bake in the preheated oven for 12-15 minutes.
- Remove the pan from the oven and place on a wire cooling rack. Immediately pour the mini marshmallows on top of the crust and spread them out into a single layer.
- Return the pan to the oven and bake for five minutes, until the marshmallows are melted. Remove the pan from the oven, place it on a wire cooling rack, and allow it to cool while preparing the topping.
To Make the Topping
- Melt four tablespoons of unsalted butter in a 3-quart saucepan. Then, add the creamy peanut butter, light corn syrup, and vanilla extract. Stir the mixture until it's smooth and creamy.
- Add the lightly salted dry roasted peanuts and Rice Krispies cereal and stir until well combined. Remove the pan from the heat.
- Pour the peanut butter mixture over the melted marshmallows. Then, use a silicone spatula to spread it into an even layer.
- Place candy corn on top of the peanut butter mixture as fast as you can, covering the entire surface. Make sure to press them into the peanut butter topping as you place them.
- Once the candy corn has been placed, use your hands to press them into the peanut butter mixture. The tighter you pack them, the better they will stick. Cover the pan and refrigerate it for at least an hour.
- When you're ready to serve, remove the slab from the pan by lifting the parchment paper out. Then, remove the parchment paper from the slab and place on a cutting board. Carefully cut into bars, some of the candy corn will become detached when you are cutting. Store in an airtight container in the refrigerator.
- Yield 24 Sweet & Salty Candy Corn Bars
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