Recipes

Faith Ann asked if the Skor bits recipe is on the package. Honestly I have no idea, so I thought I'd post the two I used last night here just in case. The squares one I'm sure everyone's had or made, it's almost too easy to be considered a recipe, but the shortbreads one is a new recipe I hadn't had before I went to a friend's house a few weeks ago. So ...

Skor Bit Squares

Crush 1 box of regular Ritz crackers. Add 1 can sweetened condensed milk and one package (minus about a TBSP) of Skor bits. Mix. Press into greased 8x8 pan. Bake at 325° F for about 17 - 20 minutes (until the top is lightly browned). Allow to cool. I ice with Betty Crocker French Vanilla icing and then sprinkle the reserved Skor bits over the top. Some versions call for chocolate icing.


Skor Bit Shortbreads

1 c butter, softened
1/2 c icing sugar
2 tsp vanilla
1 3/4 c all purpose flour
1/2 c corn starch
3/4 tsp baking powder
1/4 tsp salt
1 c Chipits SKOR Toffee bits

1.  Preheat oven to 350° F.  Line cookie sheets with parchment paper.
2.  Beat butter, icing sugar, and vanilla until creamy.  In a separate bowl, combine
flour, corn starch, baking powder and salt; stir half into butter mixture.  Stir in
toffee bits and remaining flour mixture.
3.  Roll small tablespoonfuls of dough into balls.  Place on prepared cookie sheets, spacing about 2" apart (I put them closer together).
4.  Bake in centre of preheated oven for 15 minutes or until lightly golden (I found
that 18 minutes worked for me).  Let cool on pan for 5 minutes.  Dust with more icing sugar if desired.

These are great because they're shortbreads without the fuss of rolling dough and icing!! I made them the first time and had them out of the oven in under an hour - very different than Mom's shortbread recipe.

So ... there are the two Skor recipes. Definitely not low in calories, but it's Christmas - time to splurge :)