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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Heat 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.

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

3Combine 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.

4Note:
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