\"Skor\" Bar Squares

Posted on: Sat, 12/01/2001 - 11:28am
mharasym's picture
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Joined: 04/20/2001 - 09:00

Don't be fooled by the name. Although "Skor" bars in the store have nuts, this recipe is totally nut/peanut and egg free. I wouldn't suggest making it too often though - it could be dangerous to your hips!

Warning: As always, make sure you read all the labels of the products you use for this recipe to ensure they are safe!

Ingredients:
35 Salted Soda Crackers (Premium Plus, Saltines, etc.)
1 Cup packed Brown Sugar
1 Cup Butter
1 Teaspoon Vanilla
1 1/2 Cup Chocolate Chips or 3/4 cups each Chocolate and butterscoth squares
Cooking Spray (non-stick, like Pam)

Line a cookie sheet with aluminum foil and spray with cooking spray. Spread out crackers salted side up on sheet.

In a saucepan, bring brown sugar and butter to boil. Boil for 3 minutes stirring constantly. Remove from heat, add vanilla. Pour over crackers, covering completely. Bake at 350 degrees for 5 minutes or until very bubbly. Watch it doesn't burn. When entire surface is bubbling, remove from oven. Cover crackers with chips. Let stand 5 minutes or until chips are melted. Spread melted chips to cover crackers. Refrigerate or freeze to harden. Break or cut into pieces.

I'm planning on making a batch (or two) for Christmas to have out when company comes over. They are REALLY awesome.

Enjoy

Posted on: Sat, 12/01/2001 - 1:02pm
anonymous's picture
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Joined: 05/28/2009 - 16:42

They sound great -- thanks for posting. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
What brand of sugar do you use? We have always used an organic sugar (evaporated cane juice) which works well in most things -- but I am trying to make a homemade eggless birthday cake, and *something* isn't working properly. I have broken down and bought plain ole' white flour (we ordinarily use homeground whole wheat pastry flour, which *usually* works extremely well), and am ready to go all the way with "normal" sugar. My first thought is Domino brand, but I am wide open to suggestions.
We will be serving several pre-schoolers and their families -- and I dearly want to have everyone enjoy it!
Thanks --
Sue

Posted on: Sat, 12/01/2001 - 1:11pm
mharasym's picture
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Joined: 04/20/2001 - 09:00

I just use regular brown sugar (actually they call it yellow sugar). The brand is Rogers. I also just use regular Robin Hood flour. I guess with all the egg free, nut/peanut free stuff I've gotta do, I don't pay too much attention to the organic or "healthy" stuff too much - sorry to admit, but I've go enough on my plate without trying to control that as well! The only thing I've found with sugars, is not to us Demerara (I think I spelled that correctly.) It's the really dark one and is quite moist. It doesn't melt the same way and has effected my cinnamon buns and cookies. That's all I can offer! Good luck!
If you really want a hit, I'd suggest the Zucchini Cake recipie I posted. It is WILD!

Posted on: Thu, 12/06/2001 - 9:08am
smack's picture
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Joined: 11/14/2001 - 09:00

Thanks for the Skor bar recipe. I had these a long time ago and loved them. I never did get the recipe since this older friend of the family always made this amazing fudge for us to. Anyway, she passed away last year and I know this had to be the recipe because she did mention brown sugar, easy, and premium crackers. So I'll be making these and thinking of"Helen"
Thanks for sharing this is great [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

Posted on: Wed, 03/27/2002 - 6:20am
anonymous's picture
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Joined: 05/28/2009 - 16:42

Ooo la la! I made these today, and they are sooo delicious. Thanks for the recipe.

Posted on: Mon, 05/13/2002 - 6:36am
susiesmom's picture
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Joined: 03/18/2002 - 09:00

mharasym:
Thanks for posting this recipe. I made some of these for my Mom for Mother's Day. They were just great! My PA DD really loved them too.
This is a delicious safe treat for PA/TNA kids. I think I'll be making it on lots of special occasions.
Thanks again.
Lori

Posted on: Tue, 12/03/2002 - 3:12pm
Jana R's picture
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Joined: 02/09/1999 - 09:00

This is kind of similar - I call it nut-free milk-free toffee
1 cup corn flakes
3/4 cup brown sugar
1/2 cup milk free margarine (I use Nucoa)
1/2 cup milk free/nut free chocolate chips (I use Safeway Select Very Chocolate Jumbo Semi-Sweet Chocolate Chips)
"Butter" square 9x9 pan. Spread corn flakes in pan. Heat sugar and margarine to boiling in saucepan stirring constantly seven (7) minutes. Immediately spread on top of corn flakes. Sprinkle chocolate chips over hot mixture and place cookie sheet over pan until chocolate is melted. Spread chocolate over candy. Cut into squares while hot. Refrigerate until firm.
we really like these especially as Christmas candy and my son thinks they'd be good without the chocolate, too but haven't tried that yet.

Posted on: Fri, 12/06/2002 - 12:10am
Codyman's picture
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Joined: 08/14/2002 - 09:00

I made your version of 'Skor Bars' last night. Very tasty.
I call mine 'Toffee Bars" and make them with Graham Crackers instead of saltine crackers.
A quick and easy treat to make and delicious too!!
I will be trying out the cornflake toffee as well!!

Posted on: Mon, 12/09/2002 - 8:05pm
Claire's picture
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Joined: 04/19/2000 - 09:00

I told my kids I would be making these today. I didn't phrase the wording correctly to Chris. I said to him" Chris I am going to the peanut sight and make some candy bars for you I found". He said mom that sounds really bad. to him it sounded as if I got the idea from a place that uses nuts. I will be making the bars as soon as my kids go to school. Thanks for sharing the recipes. claire

Posted on: Tue, 04/08/2003 - 12:33am
wood145's picture
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Joined: 09/10/2001 - 09:00

I made these yesterday and I wish I hadn't!! They are SO GOOD! Unfortunately my PA son, who is very picky when it comes to new things wouldn't even try them so I've been munching on them like there is no tomorrow. I think these are better then the store bought ones. Thanks for a great recipe!
Karen

Posted on: Tue, 04/08/2003 - 12:41am
mharasym's picture
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Joined: 04/20/2001 - 09:00

Glad you liked! I have the same problem. BTW - I keep them in the fridge - out of sight - out of mind, kinda! I've also made these with Graham Cracker cookies - equally yummy - the only difference is I breakup the Graham Cracker cookies a bit before I put them on the sheet - not crushed, just about 1" sized pieces. They are thicker and harder to break after they're baked. Try that as an alternative.

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