Candy Corn Magic Bars

Candy Corn Magic Bars









1 box yellow cake mix



1 egg



½ cup oil



1 bag Hershey's Candy Corn White Chocolate Bars, broken into pieces



1 bag Candy Corn M&M's



2 cups candy corn marshmallows



1 can (14 oz) sweetened condensed milk



1 cup candy corn



Candy-corn colored sprinkles, optional











Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil liberally with cooking spray and set aside.







In a large bowl, combine the cake mix, egg and oil with a rubber spatula until a soft dough has formed. Spread the dough evenly into the baking pan in an even layer and bake for 12 minutes.







Remove the pan from the oven and evenly top with the marshmallows first, then the chocolate bar pieces, M&M's and sweetened condensed milk only. Putting the marshmallows down first prevents them from browning too quickly, so when they're covered up with other ingredients, they'll still remain soft and gooey rather than burnt.







Bake for another 18-20 minutes or until the top is golden and bubbly and the center appears just about set. Immediately sprinkle with the candy corn pieces and sprinkles; allow to cool to room temperature.







Once at room temperature, allow the bars to set for another hour or two, preferably overnight. The longer it sets, the better it will set up and cleaner it will cut. Once you're ready to cut, run your knife through water through each cut to help get through the gooey marshmallows. Cut into squares and serve











jackie austin