Candy and Peanut Chews
1 (l lb. 2.25-oz.) pkg. Moist Yellow Cake Mix
1/2 cup margarine or butter, softened
3 cups miniature marshmallows
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. In large bowl, combine cake mix and margarine; mix well. Stir in egg; blend well. Press in bottom of ungreased 15xl0xl-inch baking pan.
Bake at 350°F. for 10 to 14 minutes or until base is set and light golden brown around edges.
Remove pan from oven; immediately sprinkle with
marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine corn syrup, sugar and brown sugar; blend well. Cook over medium heat, stirring constantly, until mixture comes to a boil.
Remove from heat; stir in peanut butter and vanilla until well blended. Stir in cereal, peanuts and candy corn. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 30 minutes or until firm. Cut into bars.