Skorheath Bar Bark Food

SKOR BAR SUGAR COOKIES

Steps:

• Preheat oven to 350°F.
• Sift flour, salt, baking powder and baking soda together,set aside.
• In a large bowl cream together butter and sugar with an electric mixer.
• Add vanilla and eggs and beat until smooth.
• Add flour mixture and beat until just combined.
• Mix in Skor pieces by hand.
• Shape into 1 1/2 inch balls and roll in sugar.
• Place on cookie sheet and flatten with the bottom of a glass.
• Bake about 10-12 minutes until set but not brown.
• Cool on cookie sheet for 2 minutes and transfer to rack.

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.

S'MORES BARK

Steps:

• Line a baking sheet with parchment. Heat the chocolate in a medium microwave-safe bowl in the microwave at 75 percent power until soft, about 2 minutes. Stir the chocolate and microwave again until melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
• Position the oven rack 3 inches below the heating element of the broiler and preheat the oven to broil. Place the marshmallows on a rimmed baking sheet so they are not overlapping, and broil until the tops just begin to toast, about 10 seconds, turning the pan for even browning. (Alternatively, you can use a kitchen torch to char the marshmallows.) Allow to cool at room temperature for 10 minutes.
• Fold half the marshmallows and graham crackers into the chocolate, and stir to coat. (Some of the marshmallows may melt, but that's OK.) Pour the chocolate onto the prepared baking sheet, and spread evenly with an offset spatula into an 8 1/2-by-11 inch rectangle. Poke the rest of the marshmallows and the graham cracker pieces into the chocolate in a random yet attractive pattern. (This part may be messy, but stretching the marshmallows into the bark will look cool.) Lightly press down the toppings. Allow the bark to set in the refrigerator for 1 hour. Break into pieces to serve.

CRUNCHY CHOCOLATE MATZO BARK

Steps:

• Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
• Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
• In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
• Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
• In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
• While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
• Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.

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.

REINDEER & SNOWMAN CHOCOLATE BARK

Steps:

• Line a baking tin with baking parchment. Heat both chocolates in separate bowls in the microwave in 30-sec blasts, or over pans of simmering water. Pour the dark chocolate into the baking tin, then pour the milk chocolate on top in a trail. Spread the chocolate out to make a reasonably thick slab.
• Arrange the red smarties over the slab at intervals - these are the reindeer noses. Cut a marshmallow in half and press above the smarties to make eyes. Snap a pretzel in half for each set of antlers, snapping off any excess pretzel, then push into the chocolate near the noses.
• To make the snowmen, arrange the rest of the marshmallows in lines of three. Use pieces of pretzel for the arms and a piece of shoe lace for the scarf. Sprinkle over the stars and sprinkles, then leave the chocolate to set completely.
• Once the chocolate is hard, use an icing pen or small brush dipped in black food colouring to add pupils to the reindeer eyes, and faces and buttons for the snowmen. Use a knife to cut the bark into pieces around the reindeer and snowmen. To give them as gifts, put the chocolate shards in cellophane bags and tie with a pretty ribbon.

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.