Candy Corn Magic Bars
These Candy Corn Magic Bars are perfect for Halloween!
Tomorrow is October 1. Um, what? I’m at a loss for words over the fact that it’s OCTOBER tomorrow.
October means Halloween. Which means I need to start turning out Halloween treats. Witches, Ghosts, Pumpkins, Eyeballs. Problem is…every time I start thinking Halloween I’m coming up crickets.
So, until I get my cutesy inspiration back, I’m going to stick with my black t-shirt of goodies: the magic bar.
Specifically Candy Corn Magic Bars. A seven-layer magic bar made with candy corn. So it’s perfect for Halloween!
I am one of those people who doesn’t really like candy corn straight up. I like it in things…like mixes or cookies or fudge. But alone, it’s not my favorite. Actually, it’s those dreaded two words…too sweet.
But no. When you add it to magic bars, it’s not too sweet. All that other sugar cuts the sweetness. Or…something. 🙂
Let’s talk layers!
Graham cracker crust. (To make it easy, I used a box of crumbs. Use whatever you have!)
White chocolate chips.
Peanut butter chips. (Because peanut butter + candy corn = Butterfinger flavor.)
Coconut. (A magic bar staple.)
Candy Corn. (Uh, duh.)
Sweetened Condensed Milk. (Best. Stuff. EVER.)
These magic bars are way too good. Addicting, even. The candy corn is so pretty on the top. These would be a wow at a Halloween party…or just because you want to eat them.
I think this is the mood I’m in for Halloween. Oh, and this too.
Candy Corn Magic Bars
Yield: 24 bars
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 1/2 cups white chocolate chips
- 1 cup peanut butter chips
- 1 cup coconut
- 1 cup candy corn
- 1 can sweetened condensed milk (14 ounces)
- 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.
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!
**Note: 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. I’m adding this note in the recipe as well.**
Sweets from friends:
Candy Corn White Chocolate Rice Krispie Treats by Love from the Oven
Candy Corn Fudge by Something Swanky
Candy Corn Cupcake Cake by Simply Sweets by Honeybee
Candy Corn Cheesecake By I Heart Nap Time