SCARECROW TREATS

SCARECROW TREATS Crust 1 (15.25- to 16.5-ounce) package pudding in the mix yellow cake mix 1/2 cup Butter, softened 1 Egg 3 cups miniature marshmallows Topping 1/2 cup light corn syrup 1/4 cup sugar 1/4 cup firmly packed brown sugar 1/2 cup creamy peanut butter 2 teaspoons vanilla 2 cups crisp rice cereal 2 cups salted peanuts 1 cup candy corn Heat oven to 350°F. Combine cake mix and butter in bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed. Press onto bottom of ungreased 15x10x1-inch baking pan. Bake 12-15 minutes or until set and edges are lightly browned. Remove from oven. Immediately sprinkle marshmallows over hot, partially baked crust. Return to oven; continue baking 1-2 minutes or until marshmallows puff. Combine corn syrup, sugar and brown sugar in saucepan. Cook over medium heat, stirring 2-4 minutes or until mixture comes to a boil. 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.