Candy Overload Magic Bars

• 2 cups Oreo Crumbs, Blitzed In Food Processor
• 1 stick Unsalted Butter, Melted And Slightly Cooled
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1 cup Shredded Sweetened Coconut
• 3/4 cups Solid Milk Chocolate Rounds (I Used "milk Chocolate Eyeballs")
• 1/2 cups M&Ms
• 1 cup Mini Marshmallows
• 1/2 cups Chocolate Covered Popcorn
• 1/2 cups (Heaping) 3 Musketeers Candy Bars, Chopped

1. Preheat the oven to 350 F and grease and line a 9x13 inch pan.
2. Put the cookie crumbs in a bowl. Pour melted butter over the crumbs and stir until all the crumbs are coated. Tip this into the greased pan and press into the pan until level, either with your hands or a spatula.
3. Pour the condensed milk all over the base and make sure it's level by smoothing with a spatula. Sprinkle shredded coconut all over the condensed milk.
4. Sprinkle chocolate rounds, M&Ms, marshmallows, popcorn and 3 Musketeers bars over the coconut and condensed milk, then lightly press them into the top.
5. Place in the oven for 22-25 minutes, until golden around the edges and bubbling in the centre. Remove from oven. Leave to cool in the pan before slicing into 16-24 bars.
6. Magic bars will keep in an airtight container at room temperature for 4 days.

oreo crumbs, butter, milk, coconut, milk chocolate, marshmallows, chocolate, musketeers

Taken from tastykitchen.com/recipes/desserts/candy-overload-magic-bars/ (may not work)