Fall Harvest Bars

For the Crust:

Preheat the oven to 350 degrees. Beat together the butter and cake mix in a large bowl. Add the egg and beat until well blended. Press the crust mixture evenly into the bottom of an ungreased 15x10 inch jelly roll pan. Bake the crust about 12 to 15 minutes until set and browned on the edges. Immediately sprinkle the mini marshmallows over the hot crust. Bake the crust an additional 1 to 2 minutes until the marshmallows are puffed.

For the Topping:

Combine the corn syrup and both sugars in a large saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove the pan from the heat and add the peanut butter and vanilla. Stir until smooth. Stir in the rice cereal, peanuts and candy corn. Immediately spoon the topping over the warm crust, spreading to cover completely. Transfer the pan to a rack and cool completely. Cut into bars. Store the bars in an airtight container in a cool place.