scarecrow cookie bars
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.
prep time
15 Min
cook time
35 Min
method
Bake
yield
makes 48 bars
Ingredients
- CRUST:
- 2 packages 14 oz. each refrigerated sugar cookie dough
- 3 cups mini marshmallows
- TOPPING:
- 1/2 cup light corn syrup
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, firmly packed
- 1/2 cup nutty peanut butter or creamy
- 2 teaspoons vanilla extract
- 2 cups rice krispies
- 2 cups salted peanuts
- 1 cup candy corn or gum drops or cut up gummies
How To Make scarecrow cookie bars
-
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.
-
Step 2Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking for 1 minute or until marshmallows puff.
-
Step 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.
-
Step 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....
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Category:
Other Desserts
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#For Kids
Method:
Bake
Culture:
American
Ingredient:
Sugar
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