CANDY CORN MAGIC BARS

[nverland]

CANDY CORN MAGIC BARS
Yield: 24 BARS

INGREDIENTS:

1 ½ cups graham cracker crumbs
½ cup butter, melted
1 ½ cups white chocolate chips
1 cup peanut butter chips
1 cup coconut
1 cup candy corn
1 can sweetened condensed milk (14 ounces)

DIRECTIONS:

Preheat oven to 350F. Line a 9x13” pan with foil and spray with cooking spray.
I used a box of graham cracker crumbs, but if you only have actual graham crackers, process them in a food processor until they are a fine crumb. Stir into butter. Press into the bottom of your prepared pan.
Sprinkle white chocolate chips, peanut butter chips, coconut, and candy corn over the top. Pour sweetened condensed milk evenly over the top of the bars.
Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

NOTES:
If you can’t find peanut butter chips, you can use butterscotch, or add more white chocolate chips, or use regular chocolate chips.
I’ve had some complaints that the candy corn either melts in the oven, or that it becomes too hard to eat. These bars didn’t give me that problem, and I’m not sure why they would give different results to others, except that all ovens bake differently and maybe all candy corn is not created equal. A solution if you’re worried about that result is to leave out the candy corn during baking, and sprinkle it on as soon as they are removed from the oven. This should melt them enough that they stick, but they won’t become hard. I have not tried that method, but I think it would solve the problems some are having. Also - ALWAYS use FRESH Candy Corn. Candy Corn does not age well!