Candy Corn Peanut Bars Recipe

Name: Candy Corn Peanut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) box yellow cake mix; ½ cup margarine, softened; 3 cups mini marshmallows; 1 egg; ½ cup light corn syrup; ¼ cup sugar; ¼ cup brown sugar; ½ cup creamy peanut butter; 2 teaspoons vanilla; 2 cups crispy rice cereal; 2 cups salted peanuts; 1 cup candy corn

Servings: persons

1 (18 ounce) box yellow cake mix
½ cup margarine, softened
3 cups mini marshmallows
1 egg
½ cup light corn syrup
¼ cup sugar
¼ cup brown sugar
½ cup creamy peanut butter
2 teaspoons vanilla
2 cups crispy rice cereal
2 cups salted peanuts
1 cup candy corn

1
Preheat oven to 350*.
2
In a large bowl, combine cake mix (dry) and margarine, mix well.
3
Stir in egg.
4
Press into bottom of 15x10x1 inches baking pan.
5
Bake at 350 for 10-14 minute or until set and light brown in color.
6
Remove from oven and immediately cover with marshmallows.
7
Return to oven for 1-4 minutes, or until marshmallows begin to puff.
8
Remove from oven and cool while preparing topping.
9
In saucepan, combine syrup and sugars, cook and stir constantly until it comes to a boil.
10
Remove from heat and stir in peanut butter and vanilla.
11
Add cereal, peanuts and candy corn and pour over marshmallows.
12
Spread to cover.
13
Chill until firm.

1141

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18 ounce) box yellow cake mix, ½ cup margarine, softened, 3 cups mini marshmallows, 1 egg, and more.

Yes, Candy Corn Peanut Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candy Corn Peanut Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions