Whenever my husband’s birthday rolls around, I can count on a few things. First, he’ll definitely want to visit our favorite Japanese restaurant downtown for a rice and miso-laden feast. Second, he’ll almost certainly have a gory horror movie (or a DVD box set full of gory horror movies) on his wish list. Third, his mom will mail him a box containing her super-delicious Skor Bar Brownies. I think that last part is what I look forward to the most! I’ve been enjoying these chocolaty, toffee-rich treats for nearly 10 years now, and finally got her to share the recipe — which happens to be super easy to make!
Skor Bar Brownies, courtesy Donna Kaiser
Ingredients
½ cup unsalted butter (1 stick)
2 squares unsweetened chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
¾ cup all-purpose flour
3 Skor bars, crushed (Heath bars work too)
½ cup semisweet chocolate chips
Microwave butter and unsweetened chocolate in large bowl or glass measuring cup until melted. Stir until smooth.
Stir in sugar, then add eggs and vanilla. Beat lightly with a wooden spoon just until combined. Stir in flour.
Spread batter in a greased 8"×8"×2" baking pan. Sprinkle crushed Skor bars and chocolate chips evenly over batter. Bake at 350° for 30 minutes. Allow to cool, then cut into 16 pieces. Serve and enjoy!
10 thoughts on “CRAFT Recipe: Skor Bar Brownies”
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The last day of March mending month! I am so happy. You guys did a good job trying to keep up the variety but mending just doesn’t really inspire me the same way as making colorful new things.
They look delicious! I wouldn’t bother to cut them into 16 pieces, though. At my house, four would be plenty.
Is a square 1 oz or 1/2 oz? your picture shows the Ghiradelli bar which has squares of 1/2oz each. But standard baker’s unsweetened chocolate comes in 1oz squares. Help?
Oh sorry! They should be standard 1 oz squares (like the Baker’s brand). I must have misread the Ghiradelli packaging! No wonder my brownies were so light in color. However they were still totally delicious!
Thanks Jenny! I made them this weekend and they were delicious! (Definitely wanted those 2 ozs of chocolate.) I noticed the larger chunks of toffee melted and then hardened after cooling…which meant they were nice and crunchy. The smaller bits of toffee just melted into the batter more…so I’m going to try for more large chunks of candy bar next time. Thank you for the wonderful recipe!