Skorbark Recipes

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 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.

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.

SKOR BARK

Steps:

• Preheat oven to 350. In saucepan bring butter and brown sugar to a boil for 3 minutes.
• Meanwhile line a cookie sheet (no need to grease it) with graham crackers leaving as few spaces as possible between the crackers. Sprinkle on the top of the crackers slivered almonds as many as you prefer. Pour the butter/sugar mixture on top of crackers.
• Bake in oven for 8 minutes, turning the pan around half way through. Remove from oven and sprinkle chocolate chips over top. When chocolate chips have melted spread evenly. Place cookie sheet in fridge to cool. When completely cool the bark can either be broken or cut into pieces.

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.

SKOR OR HEATH BAR CAKE

Steps:

• Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
• Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
• Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
• Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
• On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.

SKOR TRIFLE

Steps:

• Cut cake into bite size pieces and place 1/2 of pieces in the bottom of a large bowl.
• (Preferably a glass bowl to show off the layers) Place 1/2 of prepared pudding on top of cake layer, trying to keep it off the sides of the bowl.
• Add 2 crushed Skor bars on top of pudding layer.
• Place 1/2 tub of Cool Whip on top.
• Repeat layers ending with Cool Whip.
• Garnish with the remaining Skor bar.
• Refridgerate at least 1 hour before serving.