It’s the day before Halloween, which means you should be fully stocked with Halloween candy (unless you plan on turning off all your lights). I rarely get any trick-or-treaters so I don’t bother buying any extra candy because I can easily scrounge up some from my stocks for baking. It’s practically a requirement as a food blogger to have all kinds of stuff on hand at all times. Although I admit I was a food pack-rat even before I started this blog.
But if you did need to buy large amounts of candy in preparation for tomorrow and you happen to have purchased more Halloween candy than you needed, you should make these 7-layer bars! I used the pumpkin spice M&Ms and candy corn but you can easily substitute any of your favorite or leftover candies. Throw those snickers and Reese’s cups in there, you won’t be disappointed.
One year ago: Pumpkin Oreo Truffles
HALLOWEEEN 7-LAYER BARS
Makes 15-24 bars (depending how big you cut them)
1-1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup white chocolate chips
1 cup semisweet chocolate chips (I used a festive bag with orange chips)
1 cup shredded coconut
1 cup M&M’s pumpkin spice
1 cup candy corn
1 can sweetened condensed milk
- Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper and spray with cooking spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of prepared pan.
- Sprinkle white chocolate chips, semisweet chocolate chips, coconut, M&Ms 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.
Source: Adapted from Crazy for Crust.