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These Candy Corn Magic Bars have amazing gooey layers or graham cracker, candy corn, coconut, and peanut butter chips! They’re the perfect seven layer bar for Halloween.
Candy Corn Magic Bars Recipe
These Magic Cookie Bars will make you feel like you’re about to go trick or treating! Not only are they delicious on their own, but the addition of candy corn makes these magic bars the perfect spooky treat. These are like Hello Dolly bars or 7 layer bars – perfect for this time of year. I love adding extra candy corn to Halloween treats, like Rice Krispie treats or cookies! Calling all candy corn lovers – this recipe is for you.
Ingredients Needed
- Graham Crackers: These will be crushed to make the crust.
- Chocolate Chips: I use peanut butter chips and white chocolate chips
- Candy Corn: Be sure to use new candy corn for the best results.
- Coconut Flakes: Adds an extra flavor and texture.
- Butter: I use unsweetened & melted butter (salted may be substituted)
- Sweetened Condensed Milk: These create the magic in magic bars.
Variations
- Instead of peanut butter, use butterscotch chips
- Instead of white chocolate, use semi-sweet chocolate chips
- You can reduce the amount of chips and add Reese’s Pieces or your favorite flavor m&m.
How to Make Magic Bars
- Mix graham cracker crumbs with melted butter and press into the bottom of a prepared 9×13-inch 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 until they get golden around the edges. Cool completely before slicing into bars.
Expert Tips
- Make sure to let these halloween magic bars fully cool before serving and enjoying.
- You can store these bars at room temperature or in the fridge. I’ve also frozen these in an airtight container.
Candy Corn Magic Bars Recipe
These Candy Corn Magic Bars are perfect for Halloween! They have a graham cracker crust and are topped with white chocolate and peanut butter chips, coconut, and candy corn!
Prep Time 20 minutes
Cook Time 25 minutes
Cool Time 1 hour
Total Time 45 minutes
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 ½ cups white chocolate chips
- 1 cup peanut butter chips
- 1 cup coconut
- 1 ½ cups candy corn
- 1 (14 ounce) can sweetened condensed milk
Instructions
- Preheat oven to 350F. Line a 9×13” 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.
Recipe Video
Recipe Notes
Add 1 cup chopped peanuts for even more flavor!
Recipe Nutrition
Serving: 1bar | Calories: 251kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 144mg | Potassium: 53mg | Sugar: 30g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 0.5mg
Nutritional information not guaranteed to be accurate
These are amazing! I substituted butterscotch chips for the white chocolate chips and added some semi-sweet chocolate chips. I have found my new favorite dessert! Thank you.
These look amazing! Perfect for Halloween!
What am I doing wrong. My oven is pretty spot on with all other recipes, but with magic bars, they just don’t hold together – like they are under cooked- suggetions?…
Cooked and cooled and now I have put the pan back in th oven at a very low temp to possibly dry them out a bit, but then again, I have not a clue about baking so not sure this will solve the problem..
I’m sorry Jo! Is the center not done? I know that sometimes with magic bars the center few bars are stickier than the edges. I think it depends on all the ingredients. I usually just cook them until the edges are browned and once they set they’re okay in the middle, just stickier. If you chill them a bit they may firm up to aid in cutting. They’ll get gooey again as they come to room temperature, but at least you’ll be able to cut them! I know that these bars were sticky – I think the candy corn made them stickier than regular magic bars.
I’m right there with you — I cannot eat candy corn by itself. At all. Even for a huge sweet tooth like me, I still can barely nibble through one piece! (And it tastes a little chalky to me too…) But that’s a great idea to use them in your magic bars! Very creative Dorothy, and perfect for Halloween. 🙂
These were really delicious! However, I don’t see how you can keep the candy corn from melting so that it doesn’t even look like candy corn! Mine melted right into the bar. I was thinking about making a second batch and perhaps putting the candy corn on the top right after it comes out of the oven to prevent this and to help keep the candy corn shape. However, I don’t think this will work as the sweetened condensed milk on top would be hardened by the time it comes out of the oven so the candy corn wouldn’t stick. How did you manage to keep the candy corn from melting?
The same thing happened to me, the candy corn melted and it didn’t look too appealing.
I’m sorry that happened Lisa! Some of mine melted and some held the shape. I guess maybe different ovens cook them differently?
I’m not sure Kay! Maybe it’s difference in ovens? Some of them melted, but some stayed the same. Possibly the ones underneath the SCM melted, the ones on top didn’t. I wonder if they were sprinkled on top the SCM they wouldn’t melt as much? I’ll have to try them again!
The same thing happens to me whenever I put candy corn in the oven. The candy corn comes out so hard and sticky it’s too hard on my teeth. Can the bars be saved somehow, after the fact? Maybe heating up each serving before eating? Thanks.
That would help for sure. Also, I guess you could add the candy corn on top as soon as they come out of the oven. That would melt them slightly into the bars, to make them stick, but not make them have that result. It’s so strange – mine weren’t hard. And I was worried about that, but when they turned out okay I didn’t think it wouldn’t!
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