Skor Bar Dessert Recipes

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.

Steps:

• Mix crumbs, 1/4 cup sugar and butter in a 13 by 9 inch pan.
• Press firmly onto bottom of pan.
• Refrigerate for 10 minutes.
• Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth.
• Gently stir in 1/2 of the Cool Whip.
• Spread evenly over crust.
• Sprinkle chopped Skor bars over cream cheese layer.
• Pour milk into a large bowl.
• Add pudding mixes.
• Beat for one minute.
• Pour over Skor layer.
• Let stand for 5 minutes or until thickened.
• Spread remaining Cool Whip over pudding layer.
• Refrigerate for 2 hours.
• Cut into squares.
• Store leftovers in fridge.
• Note: I placed the Skor chocolate bars in the freezer for about 30 minutes to make chopping easier.
• Actually, I used a hammer to break them into pieces.

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.

Steps:

• Mix ingredients in an 8 oz. shaker and shake well.
• Serve.

Steps:

• Preheat oven to 350°F.
• Sift flour, salt, baking powder and baking soda together,set aside.
• In a large bowl cream together butter and sugar with an electric mixer.
• Add vanilla and eggs and beat until smooth.
• Add flour mixture and beat until just combined.
• Mix in Skor pieces by hand.
• Shape into 1 1/2 inch balls and roll in sugar.
• Place on cookie sheet and flatten with the bottom of a glass.
• Bake about 10-12 minutes until set but not brown.
• Cool on cookie sheet for 2 minutes and transfer to rack.