Candy Corn Peanut & Marshmallow Bars

These no-bake bars are the perfect combination of salty, sweet, crunchy and gooey all topped with tasty candy corn! They are easy to make and delicious!

Candy corn is a classic fall treat and these bars are an amazing way to enjoy it! Marshmallows and peanuts are coated with a fudgy peanut butter and butterscotch coating and topped with candy corn! They are great for parties but easy enough to make any time!

These treats can be made using the stovetop or the microwave however you prefer. The prep time only takes about 15 minutes! The hard part in making these treats is waiting for them to cool before cutting and eating!

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Here’s what you’ll need for these tasty bars-

1 ½ Cups Salted Peanuts

1 Bag Peanut Butter Chips

1 Bag Butterscotch Chips

1 Cup Smooth Peanut Butter

1 Bag Mini Marshmallows

1 Cup Candy Corn

Here’s how to make these tasty treats

First you’ll want to line a 9×13 baking pan with foil and lightly grease with butter or spray with non-stick cooking spray. You can also use non stick foil.

Next in a large saucepan melt peanut butter chips, butterscotch chips and peanut butter over medium heat, stirring frequently, until melted and smooth.

Microwave directions- Place peanut butter chips, butterscotch chips and peanut butter in a large microwave safe mixing bowl. Heat in 30 second increments stirring in between until the chips are melted and smooth.

Remove the pan from the heat, or bowl from the microwave and add 1 cup of the peanuts and the entire bag of marshmallows. Stir until the peanuts and marshmallows are coated with the peanut butter mixture.

Spread the mixture evenly in your prepared pan.

While the peanut butter mixture is still soft sprinkle candy corn and remaining ½ cup peanuts evenly across the top, gently press them into place.

Refrigerate for at least 2 hours.

When ready to cut remove from the refrigerator and allow to sit at room temperature for about ten minutes. Using the foil lift the bars out of the pan and place on a chopping block. Cut with a sharp knife into 24 squares and serve!

Store leftovers refrigerated in an air tight container.