Best Skor Toffee Caramel And Chocolate Bars Recipes

SHORTBREAD TOFFEE COOKIE BARS

Steps:

• Preheat oven to 350°
• Line a 9×13 pan with foil and spray lightly with nonstick spray.

CHOCOLATE-TOFFEE-CARAMEL BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips, vanilla chips and candy bar pieces. (Mixture will be thick.) Press half of mixture in bottom of greased pan. Bake at 350°F. for 10 minutes.
• Meanwhile, in medium saucepan, combine margarine, caramels and condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally.
• Remove partially baked crust from oven. Slowly pour caramel mixture evenly over crust. Crumble remaining cake mix mixture over caramel.
• Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

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.

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