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Preheat oven to 350°. Line a 9 x 13 pan with aluminum foil and spray with a non-coating spray. Set aside.
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In a large mixing bowl, add the graham cracker crumbs and melted butter. Stir until well mixed.
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Press the graham cracker mixture into the bottom of the 9 x 13 pan.
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Sprinkle the white baking chips on top of the graham cracker mixture.
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Add the butterscotch chips and chocolate chunks/chips on top of the white baking chips.
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Place the coconut flakes on top of the butterscotch and chocolate chips.
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Pour the sweetened condensed milk on top of the coconut.
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Bake for 23-25 minutes (depending on oven temperatures) or until the coconut on the sides begins to darken.
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Remove from oven and place pan on a wire rack to cool.
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Immediately, press the candy corn gently into the hot magic bars mixture. The heat will allow the candy corn to stick to the gooey coconut. Allow pan to completely cool.
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Once cooled, slice into bars and ENJOY!!