Skor Toffee Almond Fudge Bars Recipes

CHEWY TOFFEE ALMOND BARS

Steps:

• Heat oven to 350°F
• Grease sides of 13x9x2-inch baking pan.
• Beat butter and sugar until fluffy.
• Gradually add flour, beating until well blended.
• Press dough evenly into prepared pan.
• Bake 15 to 20 minutes or until edges are lightly browned.
• Meanwhile, combine toffee bits and corn syrup in medium saucepan.
• Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes).
• Stir in 1/2 cup almonds and 1/2 cup coconut.
• Spread toffee mixture to within 1/4-inch of edges of crust.
• Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.
• Bake an additional 15 minutes or until bubbly.
• Cool completely in pan on wire rack.
• Cut into bars.

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.

TOFFEE BARS WITH COCONUT AND ALMONDS

Steps:

• Mix crust ingredients thoroughly.
• Press into bottom of ungreased 9x13 inch pan.
• Bake 10 minutes at 350°.
• Topping: Stir eggs into brown sugar and vanilla.
• Mix flour, baking powder and salt and stir into egg mixture.
• Mix in coconut and nuts.
• Bake at 350° for 25 minutes until topping is golden brown.
• Cool, cut into bars.

CHIPITS TOFFEE CRUNCH BLONDIES

Steps:

• Preheat oven to 350.
• Beat butter, sugar, and eggs until well blended.
• Stir in flour, baking powder, baking soda, and salt. Mix well.
• Stir in 1 cup of the Skor bits.
• Spread in a greased 9x13" pan. Bake for 23-28 minutes or until golden brown.
• Remove from oven and immediately sprinkle with remaining Skor bits.
• Let cool the cut into bars.

CHEWY SKOR TOFFEE BITS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

SKOR TOFFEE ALMOND FUDGE BARS

Steps:

• Set oven to 350 degrees (second-lowest position).
• Line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
• In a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
• Whisk in sugar then eggs and then flour.
• Add/mix in 1 cup toffee bits.
• Pour the batter into the pan.
• Bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
• Cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
• In a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
• Pour the topping over the bars in the pan.
• Sprinkle with chopped toasted almonds and about 1/2 cup Skor toffee bits.
• Chill bars until cold (about 2 hours).
• Using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.