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Easter Magic Cookie Bars

1/2 cup margarine or butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND®® Sweetened Condensed Milk
1 1/3 cups flaked coconut
1 cup chopped nuts
2 cups pastel colored candy-coated chocolate candies

Heat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil. Add butter to pan; place pan in warm oven until butter is melted.

Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Top with remaining ingredients; press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Use foil to lift out of pan.

Cut into bars. Or for egg shapes, cut with egg- or oval-shaped cookie cutter. Store covered at room temperature.

Uses for Leftovers from Egg-Shaped Bars: Use as ice cream sundae toppings; stir in vanilla pudding or vanilla yogurt; sprinkle on top of sliced strawberries, canned peaches or pear halves; top with whipped cream; stir in muffin batter; stir into ice cream shakes.