Best 9 Peanutty Candy Corn Cereal Bars Recipes

CHEWY CHOCOLATE PEANUT BUTTER BARS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square pan with cooking spray and line with parchment so that wings come up the sides by 1 inch.
• In a large pot, combine the sugar, corn syrup, vanilla and salt over medium heat and cook until the sugar is melted. Stir in the peanut butter, then the cereal. Pour into the prepared pan and pack it down firmly and evenly with a spatula. Scatter the chocolate chips and butterscotch chips all over the top.
• Bake until the chips are melty, about 3 minutes. Use an offset spatula to spread the melted chips in an even layer all over the top. Sprinkle with flaky salt and sprinkles if using and allow to set at room temperature or in the fridge. Slice into 25 squares.

NO-BAKE PEANUT BUTTER CORN FLAKE BARS RECIPE

Steps:

• Heat sugar and corn syrup in a saucepan over medium heat until it starts to boil, stirring constantly. Remove from heat and add in the peanut butter. Stir until it has melted. Stir in crushed corn flakes.
• Press mixture into a greased 8"x 11" pan.
• Melt chocolate chips in a microwave safe bowl in 30-second increments until melted. Stir chocolate until smooth and spread on top of the peanut butter mixture.
• Let cool until firm.

ON-THE-GO CEREAL BARS RECIPE BY TASTY

Steps:

• Pour the peanut butter and honey into a bowl. Microwave in 30-second intervals until melted.
• Mix in the corn flakes, puffed rice cereal, and raisins.
• Transfer mixture to a parchment-lined 8x8inch (20x20cm) baking pan. Top with mini chocolate chips (optional).
• Chill until firm.
• Cut bars into sizes of your choice, wrap in parchment paper, and store in a sealed ziplock in the fridge or freezer for up to 3 months.
• Enjoy!

PEANUT BUTTER CEREAL BARS

Steps:

• Measure cereal into large bowl. Set aside.
• Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling.
• Add peanut butter to sugar/syrup mixture and stir well.
• Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. *NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.*.
• Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour.
• After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces.
• Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup.

NO-BAKE CANDY CORN CEREAL TREATS

Steps:

• Place paper baking cup in each of 15 regular-size muffin cups; spray paper cups with cooking spray. In large microwavable bowl, microwave butter uncovered on High about 45 seconds or until melted.
• Add marshmallows; toss until coated. Microwave uncovered on High about 1 minute 30 seconds, stirring after 45 seconds, until mixture can be stirred smooth. Immediately add cereal and candy corn; stir until evenly coated.
• Firmly press about 1/2 cup cereal mixture into each muffin cup. Cool about 15 minutes or until firm. Remove from pan.
• In small bowl, mix 1 1/2 cups frosting and yellow food color. In another small bowl, mix 1 1/4 cups frosting and orange food color. Leave remaining frosting white. Spoon each color frosting into separate quart-size resealable food-storage plastic bag; seal bags. Cut off 1/2-inch corner of bags; squeeze bags to pipe frosting in layers on cupcakes to look like candy corn. Decorate with candy sprinkles.

PEANUT BUTTER CEREAL BARS

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside. In a large bowl, combine the cereal and nuts; set aside. In a microwave-safe 1-qt. bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 20-40 seconds. Stir and cook 3-5 minutes longer or until sugar is dissolved., Stir in peanut butter and vanilla until smooth. Pour sugar mixture over cereal and nuts; stir to coat. Press into the prepared pan. Refrigerate until set., Using foil, lift out of pan. Discard foil; cut into bars.

CANDY CORN CAKE BARS RECIPE

Steps:

• Heat oven to 350 degrees.
• Combine yellow cake mix and softened butter. Beat on low speed until well blended and then add egg. Continue beating until well blended.
• Press into the bottom of a lightly greased 9 x 13 inch pan. Bake 12 to 14 minutes or until set and edges are just barely browned. Remove from oven and spread mini marshmallows over the hot layer. Return to the oven for 3 minutes so marshmallows are all puffed up. Remove from oven and cool completely.
• After the bars are completely cooled, make the top layer. Combine the corn syrup, sugar and brown sugar in a saucepan. Cook over medium heat, stirring constantly about 2 to 4 minutes or until mixture comes to a boil. Remove from heat and stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and 3/4 cup of the candy corn.
• Drop by spoonfuls all over the marshmallow layer and gently spread around with back of a greased spoon (or fingers sprayed with pam cooking spray) until completely covered.
• Then top with additional candy corns.
• Cool and cut into bars.

PEANUT BUTTER-CEREAL BARS

Steps:

• Spray 13x9-inch pan with cooking spray. In large bowl, mix cereals; set aside.
• In 2-quart saucepan, cook remaining ingredients over low heat, stirring constantly, until marshmallows are melted. Pour over cereal mixture; mix well.
• Using sprayed rubber scraper, press mixture into pan. Cool slightly. For bars, cut into 6 rows by 4 rows.

PEANUTTY CANDY BARS

Steps:

• In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.