This recipe was created by Daphna Rabinovich, a talented baker I worked with at the David Wood Food Shop in Toronto. She used chocolate chips and walnuts in her version. I chop up bittersweet chocolate into chunks and omit the nuts. This is a very fast and easy recipe, great for those times when you want something decadent and homemade but don’t have alot of time.
What you need:
4 Skor Bars coarsely chopped
1 cup unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
2 cups all-purpose flour
1 cup chocolate chips or chunks
What you do:
1. Preheat oven to 325 degrees F. Line a 10 x 15 inch cookie sheet (with sides) with parchment paper. Set aside.
2. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.
2. Beat in vanilla and salt. Add flour, Skor Bars and chocolate chunks. Mix briefly until just combined.
3. Dump dough into prepared pan.
4. Press dough evenly into prepared pan. Bake for about 20 – 25 minutes until golden brown.
5. Remove from oven and while still warm, score dough with a sharp knife. I usually do 5 rows down and 7 rows across for 35 cookies. Put pan on a rack to cool.
6. When totally cool, turn out onto a cutting board, peel off parchment and finish cutting into squares.
I adore Skor bars. What a great idea to incoporate them into cookies. I’m adding this to my “must try” list.
These so ridiculously wonderful! I may just have to try them this weekend!
Ooooh, skor are so good! I’m definitely going to try these.
Thanks for the recipe. I made them today and sent most of them off to my son in a care package. Delicious.
So glad you liked them. It’s always best to make them when you have somewhere to send them. At home they are too dangerous!!
Do these freeze well, or do i need to bake them the day of? Can i bake them the day before with good results? Can’t wait to try them.
Hi Jean, Skor Bar Cookies freeze beautifully! They will last in the freezer for several weeks. As a matter of fact, our family loves them even better frozen.(But we are kind of strange that way!) They will keep well in an airtight container at room temperature for several days. Enjoy!
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Making more of them to send on a plane
Anne Marie, hope you kept some for you!
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I just baked these cookies and for some reason they weren’t baked after the 25 minutes at 325, I had to bake them 15 minutes more. Wondering if it’s my oven or next time I may try 350 to bake them at?
Ellen, every oven behaves differently. It is possible your oven calibration may be off. Have you tested it with an oven thermometer. You can find them at most kitchenware stores. You could certainly increase the temp to 350 next time. Just check them at 20 minutes to make sure they are not getting too brown on top.
8 years later, I have returned for the recipe. Who knows how I lost it. An old favorite. I had to go the the BBA blog roll to find you. I’ve clipped it onto evernote this time.
Hi Anne Marie. Nice to hear from you! So glad you were able to find the recipe. It’s an oldie but a goodie, and never fails to please. Are you still baking bread?