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Candy Corn And Peanut Topped Brownies

chef.jackson's picture
Ingredients
For the base
  Fudge brownie mix 20 Ounce (1 Box Of 1 Pound And 3.8 Ounce)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Eggs 2
  Miniature marshmallows 2 Cup (32 tbs)
For topping
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Rice cereal 2 Cup (32 tbs), sweetened
  Creamy peanut butter 1⁄2 Cup (8 tbs)
  Sweetened rice cereal square 2 Cup (32 tbs)
  Salted peanuts 1 1⁄2 Cup (24 tbs)
  Baby corn 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat oven to 350°F.
2) Grease bottom of 13 x 9-inch pan with shortening.

MAKING
3) In medium bowl, combine brownie mix, oil, water and eggs and stir with spoon until well blended.
4) Spread the mixture in pan.
5) Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
6) After this, sprinkle marshmallows evenly over warm baked base; bake futher 1 to 2 minutes or until marshmallows just begin to puff.
7) Let it cool while making topping.
8) In 3-quart saucepan, over medium heat cook brown sugar and corn syrup , stirring constantly, until mixture boils.
9) Remove the pan from heat and add peanut butter stir until well blended.
10) Stir in cereal, peanuts and candy corn until coated.
11) Immediately spoon warm topping over marshmallows, spreading evenly to cover.
12) Let it cool completely for 1 1/2 hours.

SERVING
13) Serve the brownies by cutting the cake into 6 rows by 6 rows.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Peanut
Preparation Time: 
40 Minutes
Cook Time: 
120 Minutes
Ready In: 
160 Minutes
Servings: 
8

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