Skor Caramel Brownies

Sunday night dinners have been a thing with Matt's family ever since we got married 6 years ago. I truly love these dinners, for the following reasons:
 a) I love Matt's family. They are the amazing in-laws to me and grandparents to my boys. They are just  plain fun.
b) I don't have to cook (because it's no secret that I would much rather bake than cook).
c) My mom-in-law is a fab cook. Really truly great.
d) I am in charge of dessert. I try not to repeat, unless by request, so it means I try new things out once a week. Plus, I take it out of my house and to someone else's, which helps my self control. Slightly.

This week, the only request was for chocolate cake from my 5 year old. I was going to, too, but when I looked I discovered that we were out of powdered sugar, and you can't very well have a decent chocolate cake without frosting. In keeping with the chocolate theme (I wasn't about to go and break any hearts, now), I decided on brownies instead. Ooey-gooey, slap-in-the-face delicious. These have a layer of creamy caramel and skor bits sandwiched between fudge-like chocolate chip brownies. Not a bad end to the weekend.

Skor Caramel Brownies

• 1/2 cup butter, melted
• 1 1/4 cups granulated sugar
• 1  1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 1/2 cup dark chocolate chips
• 1/2 cup pre-made caramel sauce
• 3/4 cup Skor baking bits

-Preheat oven to 350 degrees ferenheit.
-Melt butter in a microwave safe bowl.
-Add sugar and vanilla and stir until smooth.
-Beat in the eggs, one at a time.
-Stir together flour, cocoa and salt.
-Add to butter mixture.
-Fold in chocolate chips until combined.
-Spray a 9x9 baking dish with non-stick spray.
-Pour in half of the brownie batter.
-Pour on caramel and sprinkle Skor bits on top.
-Top with remaning brownie batter and bake for 35-45 minutes.
-Let sit for at least 15 minutes before digging in.
-Serve with vanilla ice cream or a cold glass of milk!

-Jessica

Skor Shortbread Meltaways

Last week was my middle son's preschool Christmas party. I think you would be hard pressed to be in a more adorable, more Christmassy place. 15 three year olds, dressed in their favourite Christmas clothes, who want nothing more than to sing "Frosty the Snowman" to their parents. When we (the parents) walked in the door, they were all properly seated at the snack table just waiting foir us. 15 little voices cheering, "Mommy!" or "Daddy!".  Heart melting, really. We ate special Christmas snacks , made crafts and sang Christmas songs. It was a perfect morning.

When I have 3 teenage sons who will be embarrased at the very thought of me trying to give a hug, or (gasp!) even a kiss, I will remember this morning. Remember the little 3 year old arms wrapped around me, so proud to introduce me to his friends and teachers.

This little get-together was a potluck, so naturally, there were way too many cookies. People tend to bring cookies to things like this. But there was one cookie that took the cake, if you will. It was amazing. Melt-in-your-mouth, knock-your-socks-off amazing. I needed the recipe, and I needed it now. One of the moms got the recipe from a co-worker, and was nice enough to pass it on it me. Well, random co-worker, thank you. You made my Christmas a little tastier.

Skor Shortbread Meltaways

  1 cup butter, softened

  ½ cup icing sugar

  1 1/3 cup flour

  2 tsp vanilla

  ½ cup corn starch

  1/4 tsp salt

  1 cup Chipits Skor Toffee Bits

  ¾ tsp baking powder

Directions:

- Preheat oven to 350 F. Line cookie sheets with parchment paper (the cookies sick!)

- Beat butter, icing sugar and vanilla until light and creamy.

- In a separate bowl, combine flour, corn starch, baking powder, salt and toffee bits.

- Stir this mixture into butter mixture. Combine well.

- Roll heaping Tbsp. of dough into balls.

- Leave as is or pat down for flatter cookie.

- Place on cookie sheets, spacing about 2 inches apart.

- Bake in centre of oven for 15-18 minutes until lightly golden.

- Let cool on pan for 5 minutes to set. Sprinkle with icing sugar

- Will keep in tight container for a week or freeze

-Jessica

 

Peanut Butter Chocolate Skor Bark

Some mornings, I wake up, take 35 seconds to shower, hap-hazardly throw cereal into bowls, quickly pack lunches, and attempt to make sure that the boys hair is at least somewhat flat on their heads before rushing out the door for school. Some mornings, I remember to set my alarm so that I am showered, dressed, the house is cleaned, and a warm breakfast is waiting on the table by the time everyone else is up. And some mornings, I wake up with baking on the brain. I can think of nothing else. Which means else nothing gets done. Those days are good and bad. Bad, because it means I am wearing sweats for the school drop off (which we are a good 10 minutes late for), the house is a disaster, along with the kids hair of course, and breakfast was most likely a cereal bar and a quick chug of milk. Good, because when everyone gets home, the snack that day is awesome. And most likely the dessert. And, on really good days, dinner too.

But you see, it's not really my fault. Food has this way of burrowing itself inside my head. I can't help it if it makes other things leave in its place. Things like common sense. For example, telling my husband who is dressing the children that no, camoflauge pants do not match with cowboy boots. Or that it's not a good idea to play house under the baby's crib while he is still sleeping in it.

Well, today was one of those days. In my defense, it is December now which means Christmas baking. Lots of Christmas baking. It's 2:00 pm and breakfast dishes are still on the table. Shameful. But it was worth it in the end. I filled 6 tins today. So there.

Happy Baking!



Peanut Butter and Skor Bit Bark

10 ounces good quality dark chocolate, chopped
6 ounces white chocolate, chopped
1/2 cup creamy peanut butter
1/3 cup salted peanuts
1 1/4 cup skor baking bits
8 ounces milk chocolate, chopped

-Melt dark chocolate in a double boiler, or in a stainless steel bowl over a pot of water. Set aside 2 tbsp for later. Pour the rest into a foiled 9x9 inch pan. Let cool in the fridge until hardened.
- Melt white chocolate and peanut butter in a double boiler. Remove from heat. Stir in peanuts. Let cool for about 10 mins, then pour on the hardened dark chocolate. Sprinkle with about half of the skor bits. Let cool again.
- Melt milk chocolate in a double boiler. Pour on top of the cooled bark. Sprinkle with remaining skor bits. Reheat the reserved dark chocolate and drizzle over the top with a spoon. Let cool completely in the fridge and cut up however you like.

-Jessica