Craving Chocolate and Toffee than this recipe is for you!

Need the sweet taste of caramel and a little hit of chocolate...then whip up a batch of these great Skor Toffee Chocoalte Bars. Found this recipe in a Robin Hood holiday booklet and every time it's made I always get requests for the recipe. Straight forward and simple these bars are a hit for any occasion.

I prefer the semi-sweet chocolate in these or even the dark. As well you could use the lighter version of condensed milk but really what's the point with all the calories in these anyway, what's another 50 or so!!

Skor Toffee Chocolate Bars

3/4 cup butter
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1 can sweetened condensed milk
2 tbsp. butter
1 (300g) package milk or semi-sweet chocolate chips
1 (225g) package Skor Toffee Bits

Preheat oven to 350F

Cream first 3 ingredients until well blended and mixture comes together. Press evenly into 13x9-inch cake pan and bade for about 20-25 minutes until light brown.

Cool while you prepare the filling.

Heat the condensed milk and 2 tbsp. butter in heavy saucepan stirring constantly over medium heat for about 5-10 minutes or until mixture thickens. Spread this yummy concotion over the base and bake for another 12-15 minutes until golden.

Remove from oven and sprinkle with chocolate chips. Now bake for another 2 minutes and remove from oven. Then spread the melted chocolate evenly over the top and next sprinkle the Skor bits over this. Press Skor bits down lightly into chocolate.

Cool completely before cutting into bars. If necessary and the call to Skor Bars is too strong refrig to speed up the cooling process.

These cut best at room temperature. For perfect looking bars trim off the edges andf eat yourself before cutting into squares!!

Orange Pecan Brown Sugar Cookies - Keeper

Looking for a change from the usual chocolate chip or peanut butter cookie? Young or old there is nothing like a sweet with a glass of milk or cup of tea. What a perfect way to finish of lunch or just enjoy a few minutes of down time.

These cookies smell fabulous, taste great and are quite simple to make. Came across this recipe in 'Big Fat Cookies' by Elinor Klivens.

You will need:
2 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 1/2 cups unsalted butter
1 1/2 cups packed dark brown sugar
4 teaspoons finely grated orange zest (about 2 oranges)
2 teaspoons vanilla extract
2 1/2 cups finely chopped pecans

Preheat oven to 350F. Line 2 baking sheets with parchment paper.

Sift flour, cornstarch and salt into medium bowl. In large bowl using mixer on medium beat butter and sugar until smoothly blended. Scrape sides of bowl as needed during mixing. Mix in orange zest, vanilla and 1 1/2 cups of the pecans until blended. On low speed add the flour mixture, mixing just until incorporated.

Using medium size ice cream scoop or tablespoon (or larger scoop if you want an extra-large cookie fix) scoop out portions of dough. Roll into balls and flatten with heel of hand until about 1/2 inch thick. Spinkle with remaining pecans (I just put all the pecans into the dough for ease and they turned out great!) and press gently into dough.

Bake one sheet at a time until the tops feel firm. It is difficult to tell when these are done as the colour change in the cookie is very subtle. They will take about 15-20 minutes. These cookies spread a lot and will be fairly thin when done.

For a fancier look dust with icing sugar when they cool. Enjoy.