Sweet & Salty Candy Corn Bars

5 from 1 vote

Sweet & Salty Candy Corn Bars

Sweet & Salty Candy Corn Bars are perfect for any type of fall gathering from a Halloween costume party to an office potluck. This delicious recipe combines the classic taste of candy corn with the salty crunch of peanuts, creating a truly unique treat.

Prep Time20

Cook Time20

Refrigeration Time1

Total Time1 40

Course: Cookies, Dessert, Halloween, Snack

Cuisine: American

Servings:

Calories: 272kcal

Author: Susan Ensley

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

Nutrition