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Candy Corn and Peanut-Topped Brownies Recipe

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This recipe for Candy Corn and Peanut-Topped Brownies is from A Soldier's Chow, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Base
1 box (1 lb. 3.8 oz.) fudge brownie mix
1/2 c. vegetable oil
1/4 c. water
2 eggs
2 cups miniature marshmallows
Topping
1/2 c. packed brown sugar
1/2 c. light corn syrup
1/2 c. creamy peanut butter
2 cups sweetened squares rice cereal (Chex)
1 1/2 c. salted peanuts
1 c. candy corn
Directions:
Directions:
Heat oven to 350º. Grease bottom only of 13 x 9 pan with shortening. In medium bowl, stir brownie mix, oil, water and eggs with spoon until well
blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Immediately sprinkle marshmallows evenly over warm base; bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping. In 3-quart saucepan, cook brown sugar and corn syrup over medium heat, stirring constantly, until mixture boils. Remove from heat. Stir in peanut butter until well blended. Stir in cereal, peanuts and candy corn until coated. Immediately spoon warm topping over marshmallows, spreading to cover. Cool completely, about 1 1/4 hours.

 

 

 

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