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scarecrow cookie bars

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For scarecrow cookie bars

  • 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

How To Make scarecrow cookie bars

  • 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....
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