Candy Corn And Peanut-Topped Brownies - cooking recipe

Ingredients

Base
fudge brownie mix
1/2 cup oil
1/4 cup water
3 eggs
2 cups miniature marshmallows
Topping
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

Preparation

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.