It put it simply, small batch triple layer skor bars are an indulgence to the third degree. They start with a cookie base that is covered in sweet condensed milk and topped with melted chocolate and skor toffee pieces – this desert wins gold, silver and bronze in the sweet category!
If there were Olympic games for dessert bars these small batch triple layer skor bars would take home a medal in every category. They have a great foundation, a strong silky center and are topped with perfection.
The foundation:
Do you love chocolate chip cookies (or giant chocolate chip cookies)?! Because if you do, you’ll love the base of these triple layer skor bars – it’s literally a chocolate chip cookie without the chocolate chips (save those for the top layer).
Silky center:
You’d think it is some wild concoction of creaminess, but it’s not. It’s simply a half a can of sweetened condensed milk heated over the cookie foundation until golden and bubbly.
Topping perfection:
No melting chocolate in a separate pot here! To get the third and final layer for these triple layer skor bars, simply cover the condensed milk with chocolate chips and heat in the oven for a few minutes until shiny. Then using an offset spatula or knife smooth the chocolate out into a nice layer and sprinkle with skor toffee bits!
Super simple these skor bars are a standout in any crowd big or small. Stick to a single batch if you want a little sweet something for the week or a small dinner party, or double it up for a larger group. This recipe is sure to please those with a sweet tooth!
Thanks to my boyfriend’s sister, Katie, for giving me the original recipe that inspired these bars!
Hope you enjoy!
Small Batch Triple Layer Skor Bars
INGREDIENTS
- 1/3 cup unsalted butter room temperature
- 1/3 cup brown sugar
- 1 large egg
- 1/2 tsp. vanilla
- 3/4 cup flour
- 150 ml sweetened condensed milk
- 150 gr semi-sweet chocolate chips
- 112 gr skor toffee bits
INSTRUCTIONS
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Heat oven to 350F.
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In the bowl of a stand mixer, cream together the sugar and butter.
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Mix in the egg and vanilla.
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Stir in the flour until a dough forms.
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Press the dough into a 9 x 9-inch baking dish and bake until golden, about 20 to 25 minutes.
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When done baking, remove from oven and pour and spread the milk into an even layer.
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Return to oven and bake until golden and bubbly, 12 to 15 minutes.
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Remove from oven and sprinkle with chocolate chips.
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Return to the oven until the chocolate pieces are melted but haven't lost their shape, about two minutes.
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Remove from oven and spread chocolate in an even layer with a knife or off-set spatula.
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Sprinkle with skor toffee bits and let cool in the fridge until the chocolate has hardened, about an hour.
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Cut into 9 squares and serve.
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