Skor Bark Food

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:

• 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.

SKOR TOFFEE SQUARES

Steps:

• With an electric mixer, beat the 3/4 cup butter, brown sugar and egg yolk until creamy and smooth. Slowly beat in the flour until there is an even dough-like consistency.
• Dump the dough in a greased 13x9 cake pan. Press the dough evenly across the bottom of the pan.
• Bake in a 350F for 20 minutes. Cool on a wire rack.
• In a sauce pan heat the 2 tbsp butter and condensed milk over medium heat. Once it come to a boil stir constantly, scraping the bottom of the pan for 5 minutes. The sauce will thicken and become smooth. Stir in the vanilla. Spread the filling over the crust.
• Bake in a 350F oven for 12-15 minutes. The top layer will bubble and become golden brown. Watch that it does not get 'too' brown. Remove from oven and let cool on a wire rack.
• While the crust and caramel is still hot, sprinkle the chocolate chips across the caramel. Wait a few minutes. The chocolate chips will have melted. Using a spatula, spread the chocolate evenly across the baked layers.
• Sprinkle the Skor toffee bits across the melted chocolate.

SKOR BARK

Steps:

• Preheat oven to 300F.
• Arrange graham crackers to fill cookie sheet.
• Melt butter then add brown sugar.
• Pour mixture over graham crackers.
• Bake for 12-15 minutes.
• Remove from oven and sprinkle the chocolate chips over the hot pan.
• Spread the chips to even them out.
• Cool, cut and enjoy!

SKOR/HEATH BAR BARK

Steps:

• Preheat oven to 400 degrees.
• In a saucepan, melt the butter and sugar; bring to a boil and boil for 3 minutes, stirring occasionally.
• Meanwhile, line a cookie sheet (11 x 7 size works best) w/parchment paper; line with saltines, side by side with sides touching.
• Immedietely pour the butter/sugar mixture over the saltines to coat crackers completely.
• Bake for 5-6 minutes.
• Remove from oven; sprinkle bag of chocolate chips over the crackers and let them sit on counter for 5 minutes.
• With a spreader or rubber spatula, spread the melted chocolate to coat crackers completely and top w/chopped pecans.
• Cool completely (room temp or fridge) and break into pieces.

SKOR BARK

Steps:

• Preheat oven to 350. In saucepan bring butter and brown sugar to a boil for 3 minutes.
• Meanwhile line a cookie sheet (no need to grease it) with graham crackers leaving as few spaces as possible between the crackers. Sprinkle on the top of the crackers slivered almonds as many as you prefer. Pour the butter/sugar mixture on top of crackers.
• Bake in oven for 8 minutes, turning the pan around half way through. Remove from oven and sprinkle chocolate chips over top. When chocolate chips have melted spread evenly. Place cookie sheet in fridge to cool. When completely cool the bark can either be broken or cut into pieces.

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.

HOMEMADE SKOR BARS

Steps:

• Preheat oven at 350F.
• Melt butter and brown sugar in a small saucepan on the stove. Stir frequently. Stir until the mixture is a thick syrup consistency. The thicker the better.
• While melting the butter and sugar, line a 15x9 cookie sheet with soda crackers. Make sure the pan is well greased or you can use a tin foil lining with cooking spray.
• When syrup mixture is ready, remove from heat and pour over crackers and spread evenly.
• Place baking sheet in the oven for 8-10 minutes, watching to see if the sides start to burn.
• Remove from oven and cool for 1 minute.
• Sprinkle with chocolate chips. Let sit for 1 minute and then evenly spread melted chocolate over crackers mixture.
• Cool completely.
• Break into bite-size pieces and serve in candy dishes.
• Note: the candy mixture (sugar and butter) should be quite hard when you break the pieces. If it's chewy then you pulled the saucepan away from stove too soon. If the mixture sticks to the cookie sheet, be sure to grease more next time or try tin foil to peel later. You also don't need to use a knife to break into bars. Just random sized pieces is fine. Makes it more fun!

Steps:

• Break up chocolate cake and add to the bottom of a 9X13 pan.
• Beat milk and chocolate pudding powder together until set.
• Then beat softened cream cheese and chocolate pudding together
• Spread cream cheese pudding mixture evenly over broken cake bits.
• Break up the Skor bars into small pieces(*I put the chocolate bars in a ziplock and hit them with a hammer to break them up)
• Sprinkle 6 broken/chopped Skor bars over pudding/cream cheese layer.
• Beat whipping cream to soft peaks and add white granulated sugar. Beat to stiff peaks.
• Spread whipped cream over Skor layer.

SKOR SQUARES

Steps:

• Preheat the oven to 350ºF. Spray an 8×8-inch baking dish with nonstick cooking spray.
• Place all of the Ritz crackers in a food processor and process until they are fine crumbs. Pour them into a bowl.
• To the bowl of crackers, add 1 cup of the toffee bits and the can of sweetened condensed milk. Stir until combined. Press into the prepared baking dish. Bake for 10 minutes, then remove from oven.
• Immediately pour the chocolate chips evenly over the top of the bars. Allow them to sit for a few minutes to melt, then spread evenly over the top. (If they aren't melting, stick the pan back into the oven for a minute or two.) Sprinkle on the remaining toffee bits. Allow to cool completely before cutting into squares.