Scarecrow Cookie Bars

Pat Duran

By
@kitchenChatter

These Halloween cookies bars are topped with candy corn, nuts and are nice and chewy.
These can easily be changed to suit any season -by changing up the topping to match the season.
Recipe idea from rice krispies- tweaked by me.


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Comments:

Serves:

makes 48 bars

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

CRUST:

2 pkg
14 oz. each refrigerated sugar cookie dough
3 c
mini marshmallows

TOPPING:

1/2 c
light corn syrup
1/4 c
granulated sugar
1/4 c
brown sugar, firmly packed
1/2 c
nutty peanut butter or creamy
2 tsp
vanilla extract
2 c
rice krispies
2 c
salted peanuts
1 c
candy corn or gum drops or cut up gummies

Directions Step-By-Step

1
Heat oven to 350^. Press cookie dough onto a 15x10x1- inch cookie pan. I use a rolling pin to make even- and press to the edges with fingertips to fill pan bottom.
Bake for 12 minutes or until lightly browned.Do not bake done. Remove from oven.
2
Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking for 1 minute or until marshmallows puff.
3
Combine corn syrup and sugars in a large saucepan. Cook over medium heat, stirring until mixture comes to a boil 3 minutes. Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.
4
Note:
Other refrigerated cookie dough may be used to change up the cookie flavor.
Chocolate dough use chocolate chips in place of the candy corn, etc....

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids