I made this recipe with a friend this weekend and it couldn't have worked out better! It's absolutely delicious and tastes just like a Skor bar. It's so easy, too. We didn't have a candy thermometer, but we stirred the butter and sugar mixture constantly until it turned a dark amber colour - which takes quite awhile. Stirring constantly helps because the butter starts to separate.
After it was finished boiling, we poured it into the pan. TIP: dab off the excess butter that pools in the pan with paper towel. We also found that the chocolate chips weren't melting quick enough on top, so we popped the whole pan into the oven for a few minutes at 170 degrees. Finally, we topped it with crushed pecans and almonds. SO GOOD!
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I made this recipe with a friend this weekend and it couldn't have worked out better! It's...