By: Renee Corley
I know it must seem very un-American, but I didn’t grow up liking candy corn. Don’t get me wrong, I love sweets, but someone once mentioned that candy corn tastes just like corn syrup, and I have to agree. However, I like to think I have an open mind about most things (no comment from those who know me well!). So last year a co-worker of mine brought in a bowl full of roasted peanuts and candy corn. She told me that if I like Pay-Days, I would like it, so lo and behold, I am now a fan
Directions: mix candy corn/pumpkins, etc. and dry roasted peanuts in a bowl or decorative jar, and eat.
I love how colorful the jar is sitting on the counter (at least for the few hours that it actually has anything in it). We have already replenished our jar several times! I personally prefer the autumn mix with the pumpkins and the multi-colored candy corn I think it’s much more decorative and tastes just the same.
And this week in our Keepers class, my friend Caroline brought in Fall Party Bars for our snack. What a great idea and what a hit they were. She was kind enough to share the recipe and the picture. Sorry no pictures of the step-by-step process, though. My family and our guests have truly been blessed and I hope yours will be as well. Enjoy!
Fall Party Bars
1/2 cup butter, softened
1 box (18.25 oz) yellow cake mix
1 (8 oz) package cream cheese, softened
1/2 cup creamy peanut butter
2 Tbs. brown sugar
1 (8 oz) container frozen non-dairy whipped topping, thawed
1 cup dry roasted peanuts
1 cup candy corn
In large mixer bowl, beat butter and dry cake mix at low speed until combined. Add egg; beat at low speed until well blended. Press into bottom of a 10×15-inch jelly roll pan that has been lightly coated with non-stick cooking spray. Bake in 350* oven until center is set and edges are lightly browned, about 12 to 15 minutes. Cool completely in pan on wire rack.
In large mixer bowl, beat cream cheese, peanut butter, and brown sugar at low speed until smooth. Add whipped topping; beat at low speed just until blended. Spread over cooled crust; chill for 1 hour or up to overnight. Cut into squares.
In medium bowl, mix together the peanuts and candy corn. Sprinkle over the top if each cookie!
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