Scarecrow Treats are a fun and delicious Halloween recipe made using candy corn, marshmallows and peanuts!
I was so excited the calendar finally turned to October a few days ago. No, excited isn’t the word for it, I was flat out giddy and had a cheesy smile plastered all over my face.
I absolutely adore the last three months of the year, and I already had grand plans
penciled permanently inked onto my calendar for this fun and playful time of year.
I was looking forward to lots of seasonal activities and traditions, as well as some other fun special events. Since October 1st fell on a Saturday, it was the perfect day to pull out all of my Halloween décor and get my house covered in orange and black.
But then a few unexpected things came up and my storage box, which only had half of my Halloween decorations, with all the other décor mysteriously missing, got pushed to the side.
Then last week was packed full of not only work and errands but fun as I was able to not only go to a blogging conference, but a local music festival as well.
Now, it is the 10th and I am only slightly freaking out, as I scramble to fit in all my favorite Halloween things. In my head I know there are still plenty of days for spooky fun, but my heart is reminding me not to get so busy with all the other things, that I miss out on some of my beloved traditions that only happen once a year.
Enter in my annual “Ghoulish Grub” week, where I share some fun, sometimes silly, Halloween recipes! I know that despite this month being a little bit more hectic than normal, sharing these recipes is just the thing to get me in the Halloween spirit and get me to that happy, giddy place.
These Scarecrow Treats aren’t anything new, as I have seen various versions floating around the interwebs for quite some time. And while everyone who shared the recipe raved about them, I was hesitant to try them. I am not the biggest candy corn fan, and if I am being honest, am completely satisfied with just a few pieces each year. Because of this, I was skeptical on how the candy would go with this treat recipe, especially paired with the peanuts.
But I’ve heard, candy corn haters have been converted to candy corn lovers by paring them with peanuts, which I know sounds weird, BUT after trying these bars, and them instantly disappearing from our Halloween party last year, I kinda have to agree. The peanut butter/peanut and candy corn compliments each other so well and these Scarecrow Bars are, like everyone declares, delicious!
Are you a candy corn fan? Please share in the comments below!
- 1/2 cup butter room temperature
- 1 large egg
- 1 18.25 ounce yellow cake mix
- 3 cups mini-marshmallows
- 1/3 cup light corn syrup
- 1/4 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 cups crispy rice cereal
- 1 1/2 cups salted peanuts
- 1 cup candy corn
- Preheat oven to 350 degrees F. Line a 15x10x1-inch baking sheet with parchment paper and set aside.
- In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the room temperature butter until smooth and creamy. Add egg and beat until well mixed and pale yellow in color. Add cake mix and beat on low speed until mixed well and a thick dough has formed.
- Wet the palm of your hand with a little bit of water and press dough into an even layer into the prepared baking sheet. Bake for 10 - 12 minutes or until set. Remove from oven.
- Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven and continue baking for 1 to 2 minutes or until marshmallows puff up.
- Meanwhile, combine corn syrup and both sugars in large saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil, about 3 to 4 minutes. Remove from heat and immediately stir in peanut butter and vanilla, stirring until smooth. Stir in cereal and peanuts; making sure all the peanuts and cereal are completely covered in the peanut butter syrup.
- Immediately spoon the thick cereal mixture over the marshmallow topped crust; pressing the cereal into the crust in an even layer. Quickly sprinkle the candy corn on top of the cereal and press into the treats.
- Cool treats in baking sheet completely. Once cool, lift treats out of pan and transfer to a cutting board. Remove parchment paper from treats and cut into 20-24 small bars.
Recipe adapted from The Girl Who Ate Everything
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