Candy Corn And Peanut Topped Brownies Recipes

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CANDY CORN AND PEANUT-TOPPED BROWNIES



Candy Corn and Peanut-Topped Brownies image

Just right for Halloween! The orange, yellow and white candy corn gives these brownies a decided Halloween flair! What's more, if you use the brown, orange and white candy corn, this recipe is appropriate for Thanksgiving. Use the green red and white candy corn at Christmas time. There is even a candy corn for Easter nowadays. The salted peanuts contrast flavorfully with the sweet cereal and candy corn. You can use the lightly salted dry roasted peanuts, if you wish. Recipe comes from an old grocery check-out stand cookbooklet.

Provided by Lorraine of AZ

Categories     Dessert

Time 1h

Yield 36 bars

Number Of Ingredients 11

fudge brownie mix
1/2 cup oil
1/4 cup water
3 eggs
2 cups miniature marshmallows
1/2 cup brown sugar, firmly packed brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
2 cups frosted mini Chex cereal
1 1/2 cups salted peanuts
1 cup candy corn

Steps:

  • Preheat oven to 350 degrees F. Grease bottom only of a 13" x 9" baking pan. Or line the pan with aluminum foil which will facilitate removal.
  • In a medium bowl, combine brownie mix, oil, water and eggs; stir until well-blended. Spread in bottom of prepared pan. Bake in preheated oven for 28-30 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean.
  • Remove pan from oven. Immediately sprinkle marshmallows evenly over warm base Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
  • In a large saucepan, combine brown sugar and corn syrup; blend well. Cook over medium heat until mixture comes to a boil, stirring constantly. remove from heat. Stir in peanut butter until well blended.
  • Add cereal, peanuts and candy corn; mix well. Immediately spoon warm topping over marshmallows; spread to cover. Cool 1 hour 15 minutes or until completely cooled. Cut into bars.

CANDY CORN AND PEANUT TOPPED BROWNIES



Candy Corn And Peanut Topped Brownies image

Provided by chefsara7

Time 45m

Yield 24

Number Of Ingredients 13

BASE
1 package fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
2 cups miniature marshmallows
TOPPING
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
2 cups sweetened square rice cereal
1 1/2 cup salted peanuts
1 cup candy corn

Steps:

  • Heat oven to 350 degrees F. Grease bottom only of 13" x 9" pan with shortening. In a bowl, stir first 4 ingredients until blended. Spread in pan. Bake for 30 minutes or until done. Immediately sprinkle marshmallows over warm base. Bake 2 minutes longer or until marshmallows begin to puff. Cool. In a saucepan, cook brown sugar and corn syrup until mixture boils. Remove from heat. Stir in peanut butter until blended. Stir in cereal, peanuts, and candy corn until coated. Spoon warm topping over marshmallows, spreading to cover. Cut into bars.

CANDY CORN AND PEANUT TOPPED BROWNIES



Candy Corn and Peanut Topped Brownies image

What could be better than a brownie? Try adding Chex® cereal, marshmallows, peanut butter, peanuts and candy corn to give it a crunchy, nutty candy spin.

Provided by Allrecipes Member

Time 2h

Yield 36

Number Of Ingredients 8

1 (19.8 ounce) box fudge brownie mix
2 cups miniature marshmallows
¼ cup packed brown sugar
½ cup light corn syrup
½ cup creamy peanut butter
2 cups Chex® cereal
1 ½ cups salted peanuts
1 cup candy corn

Steps:

  • Heat oven to 350 degrees F. Grease bottom only of 13x9 inch pan with shortening.
  • Prepare brownies according to package directions.
  • Remove from oven and immediately sprinkle marshmallows over warm brownies.
  • Return to oven and bake 1 to 2 minutes longer, or until marshmallows just begin to puff. Remove from oven and cool while making topping.
  • In 3-quart saucepan, mix brown sugar and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Remove from heat and stir in peanut butter until well blended. Add cereal, peanuts and candy corn and stir until coated. Spoon warm topping over marshmallow layer immediately and spread to cover.
  • Cool completely, for about 1 hour 15 minutes.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 27.2 g, Cholesterol 0 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 135.4 mg, Sugar 9.5 g

CANDY-BAR-TOPPED BROWNIES



Candy-Bar-Topped Brownies image

Provided by Bon Appétit Test Kitchen

Categories     Candy     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     High Fiber     Halloween     Graduation     Birthday     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 8

3/4 cup (1 1/2 sticks) unsalted butter, diced
5 ounces unsweetened chocolate, chopped
2 teaspoons instant espresso powder
1 3/4 cups sugar
2 teaspoons vanilla extract
4 large eggs
3/4 cup all purpose flour
2 3.5- to 4.5-ounce caramel-filled milk chocolate bars (such as Ghirardelli) or cappuccino-filled milk chocolate bars (such as Perugina), squares separated

Steps:

  • Preheat oven to 325°F. Line 13x9x2-inch metal baking pan with foil. Butter foil. Combine 3/4 cup butter, chocolate, and espresso powder in heavy large saucepan; stir over medium-low heat until chocolate is melted and smooth. Remove chocolate mixture from heat. Add sugar and vanilla and whisk until well blended. Add eggs and whisk until well blended. Whisk in flour. Spread batter in prepared pan. Press milk chocolate squares lightly into batter (do not submerge), evenly spacing 24 chocolate squares (4 across the short side and 6 across the long side). Reserve remaining chocolates for another use.
  • Bake brownies until tester inserted into center comes out with some moist crumbs attached, about 27 minutes. Cool slightly in pan on rack, about 30 minutes. Cut so that each brownie has 1 chocolate square and serve.

CANDY CORN BROWNIES



Candy Corn Brownies image

These yummy brownies are the color of candy corn with layers of orange, yellow and brown. On Halloween, you can decorate the brownie squares with a partial spider web and serve on a platter on which a few plastic spiders reside. Orange candy melts for the spiderwebs are available in stores selling party and cake decorating supplies. They are also called candy wafers. Other times you can decorate as you like. These are appropriate all autumn long. Recipe comes from Woman's Day. Note that preparation time includes chilling time

Provided by Lorraine of AZ

Categories     Dessert

Time 1h45m

Yield 25 brownies

Number Of Ingredients 8

3/4 cup butter, melted and cooled (3/4 cup)
1 3/4 cups sugar
4 large eggs
1 1/2 cups plus 1/4 cup flour
2 ounces unsweetened baking chocolate, melted in medium bowl in microwave
1 teaspoon orange extract
yellow and red food coloring
1/4 cup orange candy melts

Steps:

  • Heat oven to 325 degrees F. Line a 9-inch square baking pan with foil, letting foil extend above pan on 2 sides Coat foil with nonstick spray or use nonstick foil.
  • Whisk butter and sugar in a medium bowl until blended. Whisk in eggs, one t a time. Stir in 1-1/2 cups flour and the baking powder until just combined.
  • Remove 1 cup batter, add to chocolate and stir until blended. Spread evenly in lined pan. Refrigerate 15 minutes or until slightly firm.
  • Meanwhile, stir orange extract and 1/4 cup flour into remaining batter, tint yellow. Divide batter in half. Tint half orange using a little red food color.
  • Spoon yellow batter onto chocolate layer; gently spread even. Refrigerate 30 minutes, until slightly firm to the touch.
  • Spoon on orange batter; spread even. Bake 40-45 minutes until a wooden pcik inserted in center comes out clean. Cool pan on wire rack 10 minutes; then invert on rack to cool completely; remove foil. Cut in 25 squares.
  • To make spiderwebs: Melt candy melts as package directs. Scrape into a sturdy 1-quart ziptop bag. Cut tip off one corner and pipe a quarter of a spiderweb on each brownie. The web will have 4 spokes, two of which follow 2 sides of the brownie and meet in the corner. The other two are spaced inbetween. There will be room for a couple of rows of web lines connecting the 4 spokes.

Nutrition Facts : Calories 154.2, Fat 7.6, SaturatedFat 4.5, Cholesterol 48.5, Sodium 51.1, Carbohydrate 20.5, Fiber 0.6, Sugar 14.1, Protein 2.1

CANDY CORN AND PEANUT TOPPED BROWNIES



Candy Corn and Peanut Topped Brownies image

What could be better than a brownie? Try adding Chex® cereal, marshmallows, peanut butter, peanuts and candy corn to give it a crunchy, nutty candy spin.

Provided by Allrecipes Member

Time 2h

Yield 36

Number Of Ingredients 8

1 (19.8 ounce) box fudge brownie mix
2 cups miniature marshmallows
¼ cup packed brown sugar
½ cup light corn syrup
½ cup creamy peanut butter
2 cups Chex® cereal
1 ½ cups salted peanuts
1 cup candy corn

Steps:

  • Heat oven to 350 degrees F. Grease bottom only of 13x9 inch pan with shortening.
  • Prepare brownies according to package directions.
  • Remove from oven and immediately sprinkle marshmallows over warm brownies.
  • Return to oven and bake 1 to 2 minutes longer, or until marshmallows just begin to puff. Remove from oven and cool while making topping.
  • In 3-quart saucepan, mix brown sugar and corn syrup. Cook over medium heat, stirring constantly until mixture boils. Remove from heat and stir in peanut butter until well blended. Add cereal, peanuts and candy corn and stir until coated. Spoon warm topping over marshmallow layer immediately and spread to cover.
  • Cool completely, for about 1 hour 15 minutes.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 27.2 g, Cholesterol 0 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 135.4 mg, Sugar 9.5 g

CANDY CORN CAKE BARS RECIPE



Candy Corn Cake Bars Recipe image

A 3 layered dessert bar that is loaded with all our favorite goodies!

Provided by Momma Cyd

Categories     Dessert

Time 33m

Number Of Ingredients 12

15.25 ounces yellow cake mix ( with pudding in the mix, I used Pillsbury)
½ cup butter (softened (do not melt))
1 egg
4 cups mini marshmallows
⅓ cup +2 Tablespoons Light Corn syrup
¼ cup +1 Tablespoon sugar
¼ cup +1 Tablespoon brown sugar
½ cup creamy peanut butter
2 teaspoons vanilla
1¾ cups Rice Krispies Cereal
2 cups dry roasted peanuts (lightly salted)
1½ cups candy corn (divided)

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.

Nutrition Facts : Calories 286 kcal, Carbohydrate 35 g, Protein 6 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 30 mg, Sodium 287 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving

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