Scarecrow Bars

Scarecrow Bars are the perfect Fall treats! These Scarecrow Bars are chewy, sweet, and totally festive.

Two Scarecrow Bars, stacked on a napkin

Apparently there is a hurricane coming. Sandy. And as I sit here and type, I am listening to the weather channel people get all “Doppler-y”. I think they are far too excited about the prospect that I might not have power for a week. Far.  Too.  Excited.

We were told to prepare for power outages for 7-10 days. So I am basically dying, because that means I will have no internets…and between you and me, a life without the internets isn’t a future I can handle.

I mean, I need food and stuff too, but mostly the internets. Yeah, I said it.

So I am hoping that all these weather people, standing on the beach in their raincoats and boots “braving the weather” are all wrong.

Luckily though, I made some treats to get me through. And they are totally relevant this week where the weather is trying to ruin my kid’s Halloween because they include Candy Corn.

Honestly in this case, you can’t even taste the Candy Corn…they just add an element of sweetness and cuteness, so don’t fear all you crazy candy corn haters., you’ll like these.  I promise.

Sorry I just said Candy Corn 17 times.  candycorncandycorncandycorn.

Anyway, these are Scarecrow Bars.  Yum.

Scarecrow bars with candy corn on a clothHow to make Scarecrow Bars

It all starts with a cake mix…

Mix that with some butter and an egg and you have a delicious crust…

Crust pressed into a 9x13 pan

While you are baking your crust go ahead and get all your other things ready.

Once the crust is done you’ll need to move fast.

First crush some Rice Chex…

Crushed Chex cereal in a bowl

You’ll also need some marshmallows, candy corn and Honey Roasted Peanuts.

A bowl of chex cereal, candy corn, and mini marshmallows

In a sauce pan melt some sugar and corn syrup together and mix in some peanut butter too…

Melted peanut butter in a saucepan

Your crust should be about done at this point..remove it from the oven and sprinkle some marshmallows all over it.

Bake that for 1-2 minutes, just long enough for the marshmallows to puff.

Mini marshmallows spread over crust in a 9x13 pan

While your marshmallows are puffing, stir your candy corn, Chex and peanuts into the peanut butter mixture…

Chex cereal and candy corn with peanut butter in a saucepan

Immediately spoon this on your puffed marshmallows…

Layered scarecrow bars with crust, marshmallows and candy corn cereal mixture in a 9x13 pan

Let them cool and then cut into squares.

Layered scarecrow bars with crust, marshmallow, candy corn and cereal on a cloth

So good!

Keep your fingers crossed for me that Sandy doesn’t kick my butt!!

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Scarecrow Bars

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  • Author: Cookies & Cups
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 35 Bars 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Scarecrow Bars are easy to make and the perfect Halloween treat for your next celebration!


  • 1 (18.25 oz) yellow cake mix
  • 1 egg
  • 1/2 cup butter, room temperature
  • 3 cups mini marshmallows
  • 1/2 cup light corn syrup
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 cup creamy peanut butter
  • 1 Tbsp vanilla
  • 2 cup crushed Rice Chex
  • 2 cups Honey Roasted Peanuts
  • 1 cup candy corn


  1. Preheat oven to 350°
  2. Spray a 9×13 pan with nonstick spray
  3. In your stand mixer, combine cake mix, egg and butter. Stir on medium-low speed until a thick batter comes together. Press into the bottom of the prepared pan. Bake for 15 minutes, until the edges of the crust are lightly browned.
  4. While crust is baking make your topping. In a medium saucepan combine corn syrup and both sugars, heating over medium until is starts to boil. Remove from heat and stir in vanilla and peanut butter. Return back to stove top on the lowest setting until the crust is done baking. You don’t want to continue cooking the peanut butter mixture, you just want to keep it warm.
  5. As soon as crust is done, sprinkle with marshmallows and put back in the oven for 1-2 minutes until the marshmallows puff. Remove immediately.
  6. While the marshmallows are puffing mix your peanuts, Rice Chex and Candy Corn into the peanut butter mixture. Stir until coated evenly.
  7. Immediately spread this over the marshmallows as soon as they come out of the oven.
  8. Let cool completely before cutting into squares.


adapted from Land O Lakes


  • Serving Size: 1 Bar
  • Calories: 163
  • Sugar: 8.4 g
  • Sodium: 42.1 mg
  • Fat: 10.3 g
  • Carbohydrates: 15.5 g
  • Protein: 3.2 g
  • Cholesterol: 12.3 mg

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54 comments on “Scarecrow Bars”

  1. I made these for a Halloween party this wknd, & they were a hit! I couldn’t stay away from them either! Ugh! SO GOOD!!

  2. Hi Shelly … These bars look delicious and I plan on making real soon, I was just wondering …. would making a from scratch yellow cake instead of from a cake mix … do you think it would still work out for the base. Thanks so much 🙂

  3. I would just like to say that I have made these about 12 times since you posted this recipe last year (and LOST it, which is why I am back here today!) and people RAVE every time. I try to play it off like I came up with the deliciousness, but I have to give you props! This is seriously my favorite fall thing to make now and my new go-to recipe. Thank you!!!!!!!!!!

  4. I just made these, Shelley, and they were amazeballs. And yes, I just used that word to describe the yum. : )

  5. What is that Font? The one in the picture that says Scarecrow Bars. I see some variation of it all the time and I can not find it!

  6. Holly Dahlquist

    Love. Must. Make. Soon.

    I can’t get this to pin nor can I find it on Pinterest. Do you have it on there?

  7. Sylvie @ Gourmande in the Kitchen

    Fingers crossed that you don’t lose your internet and the hurricane passes you by! Stay safe.

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