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Home Chicken Noodle Soup Receipts With Oysters

Skor Shortbread bars Recipe

Ingredients

How to make it

  • Pre-heat oven to ***300F degrees*** no hotter! Place the oven rack on the lowest setting.
  • Line an 8x8 inch square pan with parchment. (Overhang two edges so it's easy to lift out later.)
  • Chop up the Skor bars into small pieces, (or mix together toffee bits and chocolate) and set aside.
  • Cream the butter and powdered sugar with an electric mixer until light and fluffy, scraping the sides and bottom of the bowl. Mix in vanilla, then lower the speed and gradually add in flour and salt, switching to a wooden spoon at the end.
  • Stir in HALF of the Skor bars.
  • Press the cookie mixture into the bottom of the pan. Sprinkle the top with the remaining Skor pieces.
  • Bake for 30-35 minutes, on the bottom rack. Bake until just the edges become golden brown.
  • Remove from oven and immediately score the tops of the shortbread into your desired pieces. I like to cut them into nine squares, then each square in half to make 18 triangles.
  • Let cool in the pan for 20 minutes, then pull out with the over hanging parchment paper and let finish cooling on a wire rack. Once cool, cut through your score marks and store in an airtight container until ready to serve.

Reviews & Comments 1

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  • NPMarie 8 years ago
    Wow Shona! Looks totally delicious!
    Was this review helpful? Yes Flag

The Cook

Cosmicmother Western, Canada

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