Recipe: Skor Toffee Bars – Delicious
This is the recipe that my family insists I make each year. Â It’s impossible to say no, because they are a favourite of mine too. Â They combine my love of chocolate with the sweet crunch of toffee and a cookie crust. Â Yes, they are as decadent as they sound.
I originally found the recipe on a website years and years ago. Â They make a large 9×13 pan, which sounds like they should last a while, but honestly, you may be making these more than once.
Do you have recipe cards that look like this?
Chocolate Toffee Skor Bars
Ingredients:Â
(crust)
3/4 cup butter
3/4 cup brown sugar, packed
1 1/2 cups flour
(Middle/topping)
1 can sweetened condensed milk
2 tbsp butter
1 package milk chocolate chips
1 package Skor bits
 
Directions:
Mix together butter, sugar and flour. This will make a cookie crumble mixture.
Press into buttered (or parchment lined) 9×13 pan. The parchment will make it easier to remove from the pan and to cut. I definitely recommend if it you have it.
Bake at 350 degrees F for 20-25 minutes.
Meanwhile, warm the condensed milk and butter in a sauce pan until blended.
When the crust comes out of the oven, use a paper towel and tea towel and gently press the crust down just a bit (don’t burn yourself!). This extra firmness while it cools will make it less likely to fall apart later. BUT if you press too hard, you may end up with more of a firm crust rather than crumbly bottom.
Pour the condensed milk/butter evenly over cookie base after it comes out of the oven.
Bake for about 12 – 15 minutes longer.
Sprinkle the chocolate chips over the fresh-from-the-oven pan. Â Bake for 2-3 minutes.
Evenly spread the chocolate over the top. Â Add Skor bits on top. Gently press so they stick to the chocolate.
Let cool fully before serving. Enjoy!
And yes, they freeze well!
Other Holiday Recipes to Try:
25 Comments
Heather Burke
Yum!
Claire
Oh my! Must try these!!!
Rebecca
enjoy!
Pam Dillon
They won’t make it to the freezer here. ; ) SO SO yummy! (It’s the ideal square combo.)
Heather
Can I add peanut butter to this?
Rebecca
I’m not sure! I’ve never tried that! But I always encourage experimenting with flavours 😉
Dianne
I made a similar version that added 1/2 cup peanut butter instead of plain butter. Delicious.
Cathy
Is the condensed milk layer supposed to thicken or harden?? Mine, even after refrigerator is runny?? Not sure what I did wrong!!?? Chocolate hips did harden in refrigerator. Wanting to try again.
Rebecca
hi! I don’t put them in the fridge for a few days (if they last that long) but the condensed milk after cooking will thicken up. It shouldn’t stay runny.
Rebekah
I’m so sad. My bars will not come out of the baking pan..they seem to be fused together . Any tips for getting them out? I coated the pan with a thick layer of butter but they are definitely not coming out without a fight and are just getting mangled hahaha.
Rebecca
I’m so sorry they were stuck! Sometimes if we press too hard that happens. Over the years I’ve almost always starting using parchment which always helps
Tracey
Turned out great. I’m going to make them for my Christmas cookie exchange!! Do they need to be refrigerated and if not how long do they keep?
Rebecca
hi! I’m not sure about refrigeration – If I’m not eating them within the first couple of days, I tend to freeze them and pull them out as I need them (they freeze SO well!)
Kelly
Ok these are SO easy and SO delicious! Will be adding them to my go-to recipes!!
Rebecca
yay! Thank you!
Cheryl Dunkin
LOVE, LOVE, LOVE! Made these for gifts for Christmas and they were a hit! I will definitely be keeping this recipe. Thanks so much for sharing!
Rebecca
so happy to hear that! Thank you!
Ashley DaDalt
Is the butter in this recipe unsalted or salted (for both the crust and filling)? Thanks!
Rebecca
hi there! I always use salted butter because it just happens to be what I love!!
Sarah
Just found this recipe on Pinterest.
I can’t wait to try these.
What size is the Skor bite package?
Thanks
Rebecca
hi!! There’s only one size I find at the store – it’s about 300g (same size as a bag of chocolate chips!)
Hope that helps! enjoy~!
srennie
Thanks! Mine were great, but when next I make them, I think I’ll back off on the condensed milk just a tad. In Canada, my can of condensed milk (rhymes with “Schmeagle Schmand), is 300ml. That’s just over 1 1/4 cups, and I find that the taste of the condensed milk stands a half pace in front of the flavour of everything else. Methinks I’ll try 1 cup, instead. Does everybody else’s milk layer get really bubbly in the oven? I had not been monitoring it and when I finally checked at 10 minutes, big milky bubbles were rising at least an inch off the surface of the bar! Disconcerting, to say the least, but they collapsed (or were encouraged to), once I pulled the pan out of the oven.
Thanks again!
Rebecca
I use the same condensed milk (or no name). Definitely try different options! Mine gets bubbly too!
Sareena
What happens if I put it in an 8X8 glass baking dish as that’s all I have …
Rebecca
hi! everything will be thicker and taller and may take longer to bake I imagine. You could try to split it and do half and half but that would be a bit of an experiment!