This is the recipe that my family insists I make each year. It’s impossible to say no, because they are a favourite of mine too. They combine my love of chocolate with the sweet crunch of toffee and a cookie crust. Yes, they are as decadent as they sound.
I originally found the recipe on a website years and years ago. 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:
(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. Bake for 2-3 minutes.
Evenly spread the chocolate over the top. Add Skor bits on top. Gently press so they stick to the chocolate.
Let cool fully before serving. Enjoy!
And yes, they freeze well!
Yum!
Oh my! Must try these!!!
enjoy!
They won’t make it to the freezer here. ; ) SO SO yummy! (It’s the ideal square combo.)
Can I add peanut butter to this?
I’m not sure! I’ve never tried that! But I always encourage experimenting with flavours 😉
I made a similar version that added 1/2 cup peanut butter instead of plain butter. Delicious.
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.
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
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?
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!)
Ok these are SO easy and SO delicious! Will be adding them to my go-to recipes!!
yay! Thank you!
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!
so happy to hear that! Thank you!
Is the butter in this recipe unsalted or salted (for both the crust and filling)? Thanks!
hi there! I always use salted butter because it just happens to be what I love!!
Just found this recipe on Pinterest.
I can’t wait to try these.
What size is the Skor bite package?
Thanks
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~!
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!
I use the same condensed milk (or no name). Definitely try different options! Mine gets bubbly too!