Skor Bars

With the Christmas season upon us, I have entered into full baking mode.  Ever year I produce dozens upon dozens of cookies and bars, only to be left with at least 4 cookie tins left over.  Logic would dictate that I make less each year.  Instead I somehow end up with more cookies?  How does that happen?  It’s easy to say make less, but the problem is that everyone wants variety.  And each recipe produces a vast quantity.

This recipe is no exception.  It makes a lot of cookies.  But I will say they are usually the first to go.  You really can’t go wrong with a bar/cookie that includes both chocolate and Skor bits.  In fact they should really come with a warning label. 

A special thank-you to my Mother-in-law for this recipe, and the cookbook it came from- a collection of cookies/bars/treats from her local parish.  Don’t question a Catholic Woman’s League Member when it comes to baking.

Skor Bars

3/4 cup butter
3/4 cup brown sugar
1 1/2 cups all-purpose flour
1 can condensed milk
2 Tbsp butter
1 package (about 2 1/4 cups) semi-sweet chocolate chips
1 pkg (200 g) Skor bits

Pre-heat the oven to 350F. Line a 13″ x 9″ baking pan with parchment paper.

Cream the butter, brown sugar and flour together until well-blended. Spread on the base of the baking pan. Bake for approximately 20-25 minutes, or until golden. Remove from the oven to cool slightly.

Heat the condensed milk and butter in a medium sauce pan over medium-low heat, stirring constantly until thickened, about 5-8 minutes. Spread the mixture over the slightly cooled bottom crust. Using an off-set spatula, smooth out to an even thin layer. Return the pan to the oven and bake for 12-15 minutes until golden.

Remove from the oven and sprinkle the chocolate chips in an even layer on the bars, Return the pan to the oven and bake for 2-3 minutes, or until the chocolate chips are shiny and soft. Remove from the oven and immediately use an off-set spatula (or the back of a spoon) to smooth out the chocolate into an even layer. Sprinkle the Skor pieces on top, in an even layer. Press lightly on the Skor pieces, to ensure they have adhered to the chocolate.

Let cool complete and cut into small squares.