Fun-Size Candy Magic Bars
Who’s ready for some magic!
Oreo shortbread topped with a thick layer of your favorite fun-size chocolates, pretzels, Oreos, shredded coconut, and of course, the infamous candy corn!
Hi!
Happy Halloween to all!
One of my favorite recipes that I found in my Nana’s recipe card box is for her Rich Bars. I have used this recipe in a few other variations in the past, and with this year's Halloween being what it is (or rather, what it isn’t), I wanted to do something fun. So I took all the fun-size candies that won’t see cute trick-or-treaters, and put them into these Fun-Size Candy Magic Bars!
This year needs a little magic. If you’ve never heard of magic bars, you may know them as Dessert Bars or 7-Layer Bars — the name changes depending on where you’re from. Traditionally, they're made with a graham cracker base, so I started with shortbread, then added some crushed oreos to the mix. For the top layer, I kept it easy: fun-sized chocolate bars, and some crushed pretzels to add crunch and salt to cut the sweetness of all the chocolate. Then I tossed in more chopped oreos, coconut, and of course candy corn — do not hate on candy corn! It gets a bad wrap for being such a good confection, I’ll argue anyone who says otherwise, ha! I finished off the magic bars with one of my most favorite pantry staples, sweetened condensed milk!
These bars are truly magic because you can make them your own. Play around with your favorite fun-size candies and mix-ins, like the candy corn I know most of you will omit! Read through the Good to Knows for more details regarding customizing the mix-ins and flavors.
If you do make these fun-size candy magic bars, and I hope you do, I'd love to share in that moment with you. Tag me on Instagram @foxandcrane and use my hashtag #foxandcrane so I may see your baking adventures. Happy Halloween!
xo -Jase
…Good to Knows…
Fun-Size Chocolate
I used an assortment of brands and flavors of fun-size chocolate in this recipe. You may use all your favorites, or whatever you have leftover from Halloween! The important thing is to use the quantity listed in the recipe. So have fun!
Post-Halloween
These magic bars are magic as they are the best use all off that Halloween candy that sits left over after the excitement of trick or treating has worn off. Toss it all into this recipe and you just made magic!
Pretzels and Oreos
These add a great crunch, but could easily be left out or swapped for things like nuts or wafer cookies — the sky's really limitless here. Just be sure to stick to the quantities!
Baking Pan
If you don’t have a 9-inch square pan, you may use an 8-inch square. The bars will be just a bit thicker. Do note to adjust baking times by dropping the baking time to 15-18 minutes, for slightly thicker bars. Also, you may use a 9-inch round and slice the bars into wedges.
Cooling
Do not rush the cooling. This is critical. These bars need to cool completely in the pan. The sweetened condensed milk will still be very liquid upon removal from the oven and needs to solidify and bind all the ingredients together. If you remove and attempt to cut the bars too soon, they will ooze and fall apart. Ideally bake these a day before you need them, allowing yourself the time for them to properly set.
…Provisions…
For a full list of recipes, check out the Recipe Index
Fun-Size Candy Magic Bars
…makes 9-12 bars…
Oreo Shortbread
113g (1 stick) unsalted butter
60g light brown sugar
170g all purpose flour
60g (approx 4) oreos, crushed
1 tsp kosher salt
1 tsp vanilla bean paste, or the seeds from one vanilla bean pod
Fun-Size Candy Filling
500g mixed assortment of fun sized halloween chocolates, roughly chopped
60g pretzels, roughly crushed
75-100g oreos, roughly chopped
30g candy corn
120g shredded coconut
14oz can of sweetened condensed milk
1 tsp kosher salt
Optional
halloween or festive sprinkles
…METHOD…
OREO SHORTBREAD
As always, gather, weigh out, and prepare all ingredients prior to mixing. Preheat the oven to 375˚f/190˚c with rack in center position. Spray a 9-inch square pan with nonstick spay and line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on high speed until pale yellow and smooth. Now add flour and salt and mix on medium speed until evenly combined. Add in oreos and mix just until well-distributed. If the dough seems very crumbly and dry, that is okay. You will be pressing it into the pan to create the bottom layer.
Place the dough into your prepared, parchment-lined pan and press the dough down until you have a smooth, flat layer. Using a fork, dock (poke) holes into the dough.
Place into the 375˚f/190˚c preheated oven and bake for 15 minutes, or until the shortbread is a light golden brown. Remove from oven (leaving the oven on) and let cool slightly while you prepare the top layer.
FUN-SIZE CANDY FILLING & ASSEMBLY
In a large bowl, toss together the dry ingredients: fun-size chocolates, pretzels, candy corn, oreos, coconut, and salt, reserving a small amount of each mix-in for topping at the end. Pour sweetened condensed milk, reserving 3-4 tablespoons, into the dry ingredients and mix until everything is coated. Set aside.
Take the reserved sweetened condensed milk and evenly coat the shortbread base. Then scoop the fun-size candy mixture onto the shortbread base. Using an off-set spatula (or fork) press the mixture into an even layer, reaching all corners and edges.
With the reserved dry ingredients that you set aside, top the magic bars, gently pressing into the mixture. Now place the magic bars back into the oven on the center rack. Bake for 18 to 20 minutes. You are looking for the edges to be golden and the top layer of coconut to just start to turn a golden color. The center will look soft and undercooked but everything will set as it cools.
Remove bars from the oven, sprinkle with flaky salt and sprinkles if you wish and allow to cool completely in the pan before removing. You may cut the bars into whichever size you wish!
Store uneaten bars (trust me, there won’t be many) in a covered, air-tight container at room temperature. Enjoy!
Easiest skillet recipe, although a handful of steps, that will impress your dinner guests every time!