Ready for the sweets?
Hello out there to all you blog readers, do-it-yourselfers, and lovers of deliciously sweet treats! I know it has been a while since I have posted, but recently making a batch of these crowd-favourites has inspired me to blog and share another simply delectable recipe with you!
Are you ready for this one?
This recipe is a personal adaption of a recipe that I once came across in one of Martha Stewarts food magazines. I’ve made my own skor bars before using saltine crackers but they were never quite right…
However, when I came across this recipe and tried it for the first time, it was instantly a new favourite. The graham crackers stay slightly crunchy, which is a welcomed difference from the saltine versions. Affirmation of their deliciousness was quickly given by all those lovely people who kindly test my baking experiments. Now, it is a recipe that I use in a quick fix when something sweet is needed in a jiffy. All I can say is…these are the perfect combination of SALTY and SWEET (and what can get much better than that!?).
- Graham crackers (approximately 26 single squares)
- 1 bag of Hershey’s toffee bits (can be found in the baking section of most grocery stores)
- 1/2 cup of shredded coconut
- 1/2 cup of sugar
- 1 cup of butter
- 1/2 cup of chopped pistachios
- 1 cup of semi sweet chocolate chips, white chocolate chips, or dark chocolate chips (or some of each!)
1. Preheat the oven to 350 degrees. Line a baking sheet that has rimmed edges with tinfoil. Grease the tinfoil with either cooking spray or butter.
2. Lay the graham crackers out flat on the greased tinfoil-lined baking sheet. You may need to break some of the crackers down smaller to fill in the cracks. Be sure that the entire sheet is covered with graham crackers.
3. Sprinkle some of the toffee bits on the crackers, followed by half of the coconut shreds.
4. In a small saucepan, melt the butter and sugar together and bring to a boil over medium-high heat. Once the mixture begins to boil, reduce the heat to low and occasionally swirl the pan. Let the mixture simmer for 2 minutes or until it is slightly thicker–like a syrup. Immediately pour the mixture over the graham crackers and spread it evenly with a spatula, ensuring that the entire surface of crackers is covered.
5. Place the cookie sheet in the oven for 12 minutes.
6. Remove from oven and immediately sprinkle on some salt, the chopped pistachios, more toffee bits, the rest of the coconut, and the chocolate chips. Return to oven for 2 minutes to allow the chocolate chips to slightly melt. Remove from oven and allow it to cool.
7. Once the pan is no longer hot, place the cookie sheet in a refrigerator or in a cool space (such as a cold room) until the skor bars are completely cooled and the chocolate chips have re-hardened. Peel off the tinfoil and break up the pieces. Store them in an airtight container.
This recipe is guaranteed to tickle your fancy and your taste buds. It is easier than pie (I’ve always wondered who thinks pie is actually that easy…) and can be adapted in whatever way to include your favourite things. Try sprinkling M&Ms, seeds, different kinds of nuts, or your favourite type of chocolate–the possibilities and the combinations are endless.
Enjoy the treats and Happy Thursday!
To see the original post on my baking blog, CLICK HERE.