I think I started to let this blog feel like a chore rather than a writing release. In writing I sometimes found answers to my own questions but I think I started to expect to find them each time I sat to write… and any writer will tell you inspiration doesn’t hit when you want it.
Instead, I’m turning to my everyday life. As I eased up on the pressure I let control my life I have started to enjoy myself again. In light of that I share my latest inspiration… homemade Skor bar squares. I found the recipe on my favorite new distraction, Pinterest. Of course, I can’t find the original link so the recipe I share should be attribute to another blogging Mama and I apologize to her for not being able to give credit where credit is due. Please think of her when you bite into a these sinful sweets.
I warn you… I’m rather honest with my recipes and if you expect me to be a perfect baker with no mistakes you’d best find yourself another blog.
Chocolate Covered Toffee “Skor Bars”
1 cup sugar
1/3 cup brown sugar
2 Tbsp water
1/2 chopped pecans (I left these out cause there are so many nut allergies around)
2 cups chocolate chips
Line a cookie sheet with foil. Set aside. Melt butter, sugars, and water in a heavy saucepan over medium high-heat (don’t go any higher or you may burn the toffee like I did on my first try). Use a candy thermometer to monitor the sugar temperature. Use a saucepan that will be deep enough for your candy thermometer to stay solidly in the butter/sugar mixture but deep enough that it won’t boil over (my pot was too small and I have burnt candy on my burner now). Stir constantly until it becomes a caramel brown colour and the temperature reached 300 degrees F and remove pan from burner. This will take long than you think and the mixture will not gel properly until it reaches a certain temperature. There are points where it look decidedly unappetizing. Stir in pecans, if you want, or you can save them to sprinkle on top.
Pour sugar mixture into the prepared cookie sheets and spread out. Wait a couple of minutes as the sugar cools and the toffee begins to set. Using a pizza cutter slice the toffee into small squares, or whatever shape you want. Let cool completely.
Once the toffee is completely cooled and hard, gently break apart into individual pieces. You may loose a few pieces here as the hardened toffee can be a bit brittle so plan ahead to have enough to loose a small portion. Put chocolate in a double boiler and melt gently. Drop one piece of toffee in at a time, cover completely with chocolate, shaking off the excess, and place onto parchment paper to cool completely and let the chocolate set.
I had planned to top the squares with crushed candy canes while the chocolate was still soft. I forgot. They were good anyway.
I doubled the recipe for a cookie exchange and it made a little more than nine dozen. How many it makes depends on the size of your squares.