Candy Corn Pebbles Whoopie Pie

Candy Corn Pebbles Whoopie Pie
Staff Writer
Candy Corn Pebbles Whoopie Pie

Post Foods

Candy Corn Pebbles Whoopie Pie

Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with candy corn goodness. These easy whoopie pies are perfect for sharing and sure to liven up any Halloween party spread!

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24
Servings
122
Calories Per Serving
Deliver Ingredients

Ingredients

Candy Corn Pebbles Cookies

  • ½  Cup  butter, softened
  • 1  Cup  sugar
  • ½  Teaspoon  baking soda
  • ¼  Teaspoon  salt
  • egg
  • 1  Teaspoon  vanilla
  • 2  Cups  all-purpose flour
  • ½  Cup  buttermilk
  • 1-2  Tablespoon  Candy Corn Pebbles cereal

Candy Corn Pebbles Filling

  • 1  Cup  powdered sugar
  • ½  Cup  butter, softened
  • ½  Cup  ground Candy Corn Pebbles cereal
  • ½  Cup  marshmallow fluff
  • 1  Teaspoon  vanilla

Directions

Candy Corn Pebbles Cookies

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, or use an ungreased whoopie pie pans.

In a large bowl of an electric mixer, beat the butter on medium to high speed for 30 seconds. Add the sugar, baking soda, and salt. Beat until combined, scraping the bowl occasionally. Beat in the egg and vanilla until combined.

Alternately add the flour and buttermilk, beating on low speed after each addition just until mixture is combined. Drop the dough by rounded tablespoons into the wells of the whoopie pie pan or 2 ½-inches apart onto the cookie sheet. Sprinkle the cereal in the center of half of the cookies. (The cookies without the cereal will be the bottom half of the whoopie pies, the cookies with the cereal will be the tops.)

Bake until the edges are firm, 7 to 8 minutes. Cool on a cookie sheet for 2 minutes. Transfer the cookies to a wire rack; cool completely.

Candy Corn Pebbles Filling

While the cookies are cooling, prepare the filling. In a large mixing bowl using an electric mixer, combine the sugar, butter, crushed cereal, marshmallow fluff, and vanilla. Beat on medium speed until smooth. Refrigerate until ready to assemble the cookies. Spread the bottom of one of the cookies with the filling. Place another cookie on top of the filling, bottom-side down. (Use the cookies with the Candy Corn Pebbles as the tops of the whoopie pies.)

Store, covered, in the refrigerator for up to 1 week.

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
2g
8%
Carbohydrate, by difference
19g
15%
Protein
2g
4%
Calcium, Ca
7mg
1%
Fiber, total dietary
3g
12%
Folate, total
13µg
3%
Magnesium, Mg
8mg
3%
Phosphorus, P
29mg
4%
Selenium, Se
2µg
4%
Sodium, Na
109mg
7%
Water
8g
0%

Candy Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Candy Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.