Best Skor Bars Recipes

SKOR BARS

Steps:

• Crush the Ritz Crackers.
• Mix with the other two ingredients.
• Pour mixture into a buttered 9x9 pan.
• Press firmly.
• Bake at 300 for 20 minutes or until golden brown.
• Let cool and slice while still warm.

MOCK SKOR BARS

Steps:

• Preheat ove to 350. Line a 13 x9 inch pan with Parchment paper for easy clean up. Arrange crackers evenly in pan.
• In saucepan over medium heat melt butter. Stir in brown sugar until melted and smooth. Bring mixture to a boil stirring constantly until mixture is smooth and bubbly. Boil for 2 minutes and then pour mixture evenly over cracker.
• Bake in oven for 5 minutes.
• Sprinkle chocolate pieces evenly over caramel mixture. Return to oven just long enough for chocolate to melt. Spread chocolate evenly with spatula.
• Place pan in refrigerator or freezer until chocolate is firm. Cut or break into pieces.
• Cooking time is cooling time.

SKOR BARS

Steps:

• 1. Crush crackers. Add milk and 1/2 the pkg of toffee chips/ bits. Press into a greased 9 x 13 pan. Cook for 10 mins at 350. Spread the remaining chips over top and bake for 10 mins until the chips are melted. Cool and cut into bars.

SKOR TOFFEE, CARAMEL AND CHOCOLATE BARS

Steps:

• Preheat oven to 350F. Line a heavy 9 X 13 baking pan with parchment paper. Leave extra at ends to lift out squares when baked. BASE: Pulse sugar, flour and salt in food processor. Add 3/4 cup cold butter and pulse until butter is in small bits but not completely blended - as you would with pastry. Press into prepared pan. Bake at 350F for 12-15 minutes, or until evenly golden. Cool pan on wire rack while preparing filling. FILLING: Melt 1/4 cup butter in heavy saucepan over medium heat. Add condensed milk and cook, stirring constantly, for 5 to 10 minutes, or until thickened, turning golden and starting to have a drier texture (like homemade glue or sticky oatmeal). Spread over baked base. Return pan to oven and bake 8 to 10 minutes longer, or until evenly golden and starting to bubble. TOPPING: Melt milk chocolate over double boiler or in microwave. With knife or spatula and a light touch (to avoid mixing the layers), spread chocolate evenly over filling. Immediately sprinkle Skor bits evenly on top of chocolate layer, while it's still hot, pressing gently but firmly into chocolate. Cool completely before removing from pan. To remove from pan, loosen edges with knife or spatula, and lift out by ends of paper. Cut with sharp knife on board. Makes about 32 bars. Store at room temperature. They freeze beautifully. Barbara Crook Updated 11/05

CHOCOLATE TOFFEE SKOR BARS

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine first amount of butter, brown sugar and flour.
• Press this mixture evenly into an ungreased 13x9 baking pan.
• Bake in preheated oven for 20 to 25 minutes, until crust is golden.
• Place baking pan on a wire rack to cool while you make the filling; leave oven on.
• In a medium-sized saucepan, heat milk and the 2 tbsp butter over medium heat, stirring constantly, until thickened-- it will take anywhere from 5 to 10 minutes.
• Spread this over baked crust in baking pan and bake for 12 to 15 minutes, or until golden; remove from oven but leave oven on.
• Sprinkle the chocolate chips evenly over top; return to oven for 2 minutes, or until the chips soften and are shiny.
• Remove from oven (turn oven off now) and spread the chocolate evenly; then sprinkle the Skor bits over the chocolate, pressing down with a very light touch to embed the Skor bits into the chocolate.
• You could cut them into bars right away, but they will cut easier if allowed to chill in the refrigerator for at least a few minutes.
• Best served at room temperature, not cold.

NO BAKE SKOR BARS

Steps:

• Grease a 9" square pan.
• Dump Ritz crackers into food processor and grind finely or crush finely with a rolling pin.
• Mix with Skor bits and can of sweetened condensed milk.
• Press firmly into prepared pan.
• Store in refrigerator and cut into small squares.

SKOR TOFFEE ALMOND FUDGE BARS

Steps:

• Set oven to 350 degrees (second-lowest position).
• Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
• In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
• Whisk in sugar then eggs and then flour.
• Add/mix in 1 cup toffee bits.
• Pour the batter into the pan.
• Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
• Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
• In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
• Pour the topping over the bars in the pan.
• Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
• Chill bars until cold (about 2 hours).
• Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.

PEANUT BUTTER/ SKOR BARS

Steps:

• Combine crumbs and butter in a bowl.
• Press onto the bottom of a greased 13 X 9" baking pan.
• Layer nuts, morsels, coconuts, and skor bits.
• Drizzle condensed milk evenly over top.
• Bake in a preheated oven at 350F for 20 to 25 minutes.

SKOR BARS

Steps:

• 1) Grease or spray a cookie sheet. 2) Line the cookie sheet with unsalted crackers. 3) Place 1 cup butter and ½ cup brown sugar in a pot and boil over medium heat for 5 minutes. 4) Pour over crackers. 5) Place in a 325 oven for 10 minutes. 6) As soon as you take the pan out of the oven, sprinkle 1 package of butterscotch chips and 1 package of chocolate chips over cracker base. It always works best if you put the butterscotch chips on first. 7) Wait 5 minutes and then take a spoon and spread the melted chips over the cracker base. 8) Let cool, break apart and enjoy.

BUTTERY SKOR BARS

Steps:

• Set oven to 300 degrees (oven rack to lowest position).
• Prepare an ungreased 8-inch square baking pan.
• Coarsley chop 1 chocolate bar into about 1/4-inch pieces; set remaining chocolate bar aside.
• In a medium bowl using an electric mixer beat butter until smooth.
• Gradually beat in icing sugar until light and fluffy.
• Beat in vanilla and salt.
• Using a wooden spoon stir in 1 cup flour JUST until mixed.
• Stir in the remaining 1/4 cup flour with the chopped Skor bar pieces just until mixed.
• Place the mixture into prepared baking pan, using lightly-floured fingers, pat mixture into an even thickness.
• Using a fork pierce the dough all over.
• Finely chop the remaining Skor bar then sprinkle over the dough.
• Bake for about 35-40 minutes (300 degrees) until edges are deep golden and center is pale golden.
• Remove from oven and immediately cut into 2-inch squares.
• Cool completely in the pan.