In a mixing bowl, blend the graham cracker crumbs, sugar and butter together. Press the mixture into a greased 9x13 baking pan. Bake for 7 minutes.
Remove from the oven and pour the condensed milk evenly over the graham cracker crust. Put the pan back into the oven and bake for about 10 minutes, or until it is golden and bubbly.
Remove the pan from the oven and immedietly sprinkle the marshmallows, Andes mints and chocolate chips on top.
Put the pan back in the oven for one last time, baking for just 3 minutes until the marshmallows start melting.
Once the magic bars have cooled to room temperature, put them into the refrigerator to set for about 30 minutes.
In a microwave safe bowl, melt the semi-sweet chocolate chips. Drizzle the melted chocolate over top the magic bars. Cut into squares or bars.
Mini chocolate chips do not melt well, so don't try to make your drizzling chocolate from mini chocolate chips. We stored our bars in the refrigerator and enjoyed them cold!The calories shown are based on the recipe being cut into 24 pieces, with 1 serving being 1 bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.