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Peanut Butter Candy Corn Pizza

Peanut Butter Candy Corn Pizza: A Fall Treat Delight

This Peanut Butter Candy Corn Pizza is a fun and festive dessert ideal for fall gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1 package Refrigerated Peanut Butter Cookie Dough homemade or gluten-free versions can be used
For the Topping
  • 2 cups Miniature Marshmallows or cut regular marshmallows smaller for better melting
  • 1 cup Dry Roasted Peanuts or mixed nuts for a substitute
  • 2 cups Candy Corn can be swapped with other colorful candies
  • 1 cup Reese's Pieces or chocolate chips as an alternative

Equipment

  • 10-inch round pan
  • mixing bowl
  • spatula
  • Knife

Method
 

Step-by-Step Instructions for Peanut Butter Candy Corn Pizza
  1. Preheat your oven to 375°F (190°C) and grease a 10-inch round pan with nonstick spray.
  2. Press the peanut butter cookie dough evenly into the prepared pan and bake for approximately 12 minutes.
  3. Mix the miniature marshmallows, dry roasted peanuts, and candy corn in a bowl until well combined.
  4. Sprinkle the topping mixture over the warm cookie base and return to the oven for another 3 minutes.
  5. Switch the oven to broil and toast the tops of the marshmallows for about 1 minute, being careful not to burn.
  6. Remove from the oven and sprinkle Reese's Pieces over the top, pressing them down slightly.
  7. Allow to cool completely before slicing for clean cuts.

Notes

Keep leftovers in an airtight container at room temperature for up to 3 days. Optionally refrigerate or freeze for longer storage.