Peanut Butter Candy Corn: 1 Amazing Treat
A fun and festive fall dessert featuring a peanut butter cookie base topped with marshmallows, peanuts, candy corn, and Reese’s Pieces.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking and Broiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package Refrigerated Peanut Butter Cookie Dough
- 2 cups Miniature Marshmallows
- 1 cup Dry Roasted Peanuts
- 2 cups Candy Corn
- 1 cup Reese’s Pieces
Instructions
- Preheat your oven to 375°F (190°C) and grease a 10-inch round pan with nonstick spray.
- Press the peanut butter cookie dough evenly into the prepared pan and bake for approximately 12 minutes.
- Mix the miniature marshmallows, dry roasted peanuts, and candy corn in a bowl until well combined.
- Sprinkle the topping mixture over the warm cookie base and return to the oven for another 3 minutes.
- Switch the oven to broil and toast the tops of the marshmallows for about 1 minute, being careful not to burn.
- Remove from the oven and sprinkle Reese’s Pieces over the top, pressing them down slightly.
- Allow to cool completely before slicing for clean cuts.
Notes
- Keep leftovers in an airtight container at room temperature for up to 3 days.
- Optionally refrigerate or freeze for longer storage.
- Watch marshmallows closely while broiling to prevent burning.
- Use a wet knife for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 200
Find it online: https://sarecipe.com/peanut-butter-candy-corn-recipe/