A crust made with yellow cake mix is topped with marshmallows, jelly beans and peanuts for colorful cookie bars that make great Easter treats.
What You Need
Original recipe yields 32 servings
1 pkg. (2-layer size) yellow cake mix
1/2 cup (1 stick) butter or margarine, melted
3 cups JET-PUFFED Miniature Marshmallows
1 cup miniature jelly bean s
1/2 cup chopped PLANTERS COCKTAIL Peanuts
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Let's Make It
Preheat oven to 375°F. Mix cake mix, butter and egg until well blended. Press firmly onto bottom of greased 13x9-inch baking pan.
Bake 16 to 18 min. or until lightly browned. (Do not overbake.)
Sprinkle evenly with marshmallows, jelly beans and peanuts. Bake an additional 4 to 6 min. or until marshmallows begin to melt. Cool completely in pan on wire rack. Cut into 32 bars to serve. Store leftover bars in tightly covered container at room temperature.
Substitute chocolate cake mix for the yellow cake mix.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
About 2-1/2 dozen bars or 32 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.