Tasty Scarecrow Treats – The Girl Who Ate Everything

These Scarecrow Treats are a recipe you can make every Halloween. Packed with candy corn and nuts for a sweet and salty treat perfect for parties!

SCARECROW TREATS

We Boo-ed our neighbors tonight with these treats. Do you know how hard it is to keep three giddy boys quiet and running in the right direction once the doorbell has been rung?

In inevitably one of them always trips and falls resulting in me throwing them over my shoulder fireman style running down the street. It’s quite the sight to be seen.

These Scarecrow treats were made known to me by a reader named DeAnna. Thank you! They have a sweet cake base with marshmallows and a salty peanut topping.

Don’t Boo someone with these unless you know they don’t have peanut allergies.

Unless you don’t like them, then still don’t give them these because that’s just mean. This makes a full sheet of treats, perfect for giving away. They’re rich so cut these babies small.

HOW TO MAKE SCARECROW TREATS

Press the cake mixture into a jelly roll pan.

Sprinkle the marshmallows on top and bake them for a minute until they’re puffy.

Spread this peanut butter mixture on top.

Then press the candy corns on top.

Let them cool completely and cut into squares. 

The sweet and salty mixture works here. So good!

OTHER HALLOWEEN RECIPES:

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Yield: 16 servings

These Scarecrow Treats are a recipe you can make every Halloween. Packed with candy corn and nuts for a sweet and salty treat perfect for parties!

• 1/2
  cup
  butter
  softened
• 1
  (15.25 ounce)
  yellow cake mix
• 1
  large egg
• 3
  cups
  mini-marshmallows

Topping:

• 1/2
  cup
  light corn syrup
• 1/4
  cup
  packed brown sugar
• 1/4
  white sugar
• 1/2
  cup
  creamy peanut butter
• 2
  teaspoons
  vanilla
• 2
  cups
  Rice Crispies cereal
• 2
  cup
  salted peanuts
• 1
  cup
  candy corn

1. Preheat oven to 350°F. Combine the butter and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

2. Press onto bottom of a parchment lined or greased 15x10x1-inch jelly-roll pan. It will be a really thin layer. I found that using the heel of my hand I could easily press it evenly across the pan. Bake for 8-10 minutes or until set, it will not be brown. Remove from oven.

3. Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking for 1 to 2 minutes or until marshmallows puff.

4. For the topping: Make sure you have all the ingredients ready to go because the mixture sets quickly. Combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Quickly stir in cereal and peanuts. Mixture with be thick. Immediately spoon over marshmallows and spread to cover. I pressed the mixture down into the marshmallow. Quickly sprinkle the candy corns on top and press them down into the bars. Cool completely. Cut into small bars.

Course:

Dessert

Cuisine:

American

Keyword:

bars