Skor Bits Cookies Recipes

CHEWY SKOR TOFFEE BITS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

CHEWY SKOR TOFFEE BITS COOKIES RECIPE - (3.8/5)

Steps:

• Heat oven to 350°F Stir together flour, baking soda and salt. In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs and blend thoroughly. Gradually add flour mixture, beating well. Stir in toffee bits. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper). Bake 9-11 minutes or until lightly browned. Cool slightly, remove from the cookie sheet to a wire rack. Cool completely

CHOCOLATE CHIP SKOR COOKIES

Steps:

• Preheat oven to 375°F (190°C).
• Cream together butter and sugars.
• Add eggs one at atime and mix well after each.
• Add the Vanilla and mix well.
• Measure one cup of oatmeal into a blender or food processor, and then blend to a fine powder.
• In a separate bowl, mix together flour, oatmeal, powdered oatmeal,salt, baking powder and baking soda.
• Stir dry ingredients into creamed butter and sugar.
• Add chocolate chips, crushed chocolate bars.
• Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 6-8 minutes depending on your oven.
• Tip:.
• Line your cookie sheet with parchment paper.
• Toffee bits are a good substitute for the Skor bars.
• After the dough is made put in refrigerator for 1 hour;it is much easier to scoop and make the cookies.

Steps:

• Break up chocolate cake and add to the bottom of a 9X13 pan.
• Beat milk and chocolate pudding powder together until set.
• Then beat softened cream cheese and chocolate pudding together
• Spread cream cheese pudding mixture evenly over broken cake bits.
• Break up the Skor bars into small pieces(*I put the chocolate bars in a ziplock and hit them with a hammer to break them up)
• Sprinkle 6 broken/chopped Skor bars over pudding/cream cheese layer.
• Beat whipping cream to soft peaks and add white granulated sugar. Beat to stiff peaks.
• Spread whipped cream over Skor layer.

CHOCOLATE CHIP SKOR TOFFEE BAR COOKIES

Steps:

• Preheat the oven for 375F.
• Grease a cookie sheet - either a 15x10 or 17x11.
• With an electric mixer, cream the butter with the white and brown sugar until smooth. Beat in the eggs and vanilla.
• Whisk the baking soda, baking powder and salt in with the flour, then slowly beat the flour into the creamed ingredients until smooth and no longer lumpy.
• With a wooden spoon or mixer on low, add the chocolate chips and Skor toffee bits until evenly combined.
• Press the cookie dough evenly on the greased cookie sheet.
• Bake in the oven for 20-22 minutes if using a 15x10 cookie sheet or 17-19 minutes if using a 17x11 cookie sheet.
• Cool on a wire rack and cut into bars.

CHEWY SKOR TOFFEE BITS COOKIE

Steps:

• 1. Heat oven to 350 degrees. Lightly grease cookie sheet(s).
• 2. In a medium bowl stir together flour, baking soda and salt.
• 3. In a large bowl beat butter, granulated sugar, brown sugar and vanilla until well blended. Stir in toffee bits.
• 4. Drop by rounded tsp onto prepared cookie sheet.
• 5. Bake 9 to 11 minutes or until lightly brown.
• 6. Cool slightly. Remove from cookie sheet to wire rack.
• 7. Cool completely.

SKOR BITS SHORTBREAD SLICE COOKIES

Steps:

• Directions 1. Using electric beaters (or a mixer), beat the butter for a minute, then add the icing sugar and beat until incorporated and fluffy, about 1 minute. Beat in the vanilla, then add the flour, cornstarch and salt and beat on low speed. Once incorporated, beat on medium-high speed (or more vigorously by hand) until the dough comes together. Add the Skor bits and stir in. 2. Shape the dough into 2 logs about 10 inches (25 cm) long (1 ½-inches/3.5 cm across) and wrap tightly in plastic wrap and chill for at least 2 hours until firm. 3. Preheat the oven to 325(F (160 (C) and grease or line 2 baking trays with parchment paper. 4. Unwrap and slice the dough into cookies ¼-inch (5 mm) thick and arrange them on the baking trays leaving at least ½-inch (1 cm) between them. Bake for about 16 minutes, until the cookie barely start to show a little colour at the edges. Cool the cookies completely on the baking tray before removing. The cookies can be stored in an airtight container for up to a week. More information and baking inspiration is available at www.hersheyskitchens.ca.