Skor Toffee Squares

One of the things I remembered during the early and mid 90’s was hanging out at coffee shops. I went to university in the early 90’s and we used to go to coffee shops, get a dessert, a specialty coffee and just hang out. Once Janna and I got married and lived in Kingston Ontario, there were many coffee shops along Princess Street. My favourite was a cafe called The Sleepless Goat. They had some of the most incredible baked squares. I can still remember them.

Today’s post is a tribute to those great coffee shop dessert squares! But it is also a tribute to my favourite chocolate bar – Skor! I love the buttercrunch toffee that is in the middle of the Skor bar. It is small, but it packs so much flavour. I found it in the 2002 Christmas Cookies issue from Better Homes and Gardens. The first time that I made this square it gave me such a big smile. It has the freshness of a baked dessert square but the clear taste of a Skor chocolate bar.

If you decide to make this square, you must be warned. You will not each just one.It will call you back for another and another…..


The crust has just a handful of ingredients.

Press the dough for the crust evenly across the bottom of a greased 13×9 cake pan. Bake at 35)F for 20 minutes.

Boil the condensed milk and butter for 5 minutes. After stirring in the vanilla, spread the toffee across the baked crust. Bake at 350F for another 12-15 minutes.

Sprinkle the chocolate chips on the baked layers while they are still hot. This makes it easy to spread as the warm layers melt the chocolate.

Skor Toffee Squares

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 36 squares
Author Steve Cylka


  • 3/4 cup butter , softened
  • 3/4 cup packed brown sugar
  • 1 egg yolk
  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 1 14 ounce can sweetened condensed milk (1 1/4 cups)
  • 2 tbsp butter
  • 2 tsp vanilla
  • 2 cups semi sweet chocolate chips
  • 1 cup Skor toffee bits


  • With an electric mixer, beat the 3/4 cup butter, brown sugar and egg yolk until creamy and smooth. Slowly beat in the flour until there is an even dough-like consistency.
  • Dump the dough in a greased 13x9 cake pan. Press the dough evenly across the bottom of the pan.
  • Bake in a 350F for 20 minutes. Cool on a wire rack.
  • In a sauce pan heat the 2 tbsp butter and condensed milk over medium heat. Once it come to a boil stir constantly, scraping the bottom of the pan for 5 minutes. The sauce will thicken and become smooth. Stir in the vanilla. Spread the filling over the crust.
  • Bake in a 350F oven for 12-15 minutes. The top layer will bubble and become golden brown. Watch that it does not get 'too' brown. Remove from oven and let cool on a wire rack.
  • While the crust and caramel is still hot, sprinkle the chocolate chips across the caramel. Wait a few minutes. The chocolate chips will have melted. Using a spatula, spread the chocolate evenly across the baked layers.
  • Sprinkle the Skor toffee bits across the melted chocolate.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Of all the Christmas baking that you do, I think this is my favourite one. DELICIOUS!

  2. These sound great Steve! Love the combo of the sweetened condensed milk, chocolate and toffee. This will be going on my list for Christmas cookies.

  3. I have never even seen these type of bars, but I am loving every little layer. I have to save this one, way too tempting not to. Thanks for posting these treats!

  4. Wow, I love this! With the crunch, I’d just keep munching. 🙂

  5. Ok, now I have to try these….they look incredible!

  6. These look perfectly decadent for the holidays! Added to my baking list 🙂

  7. I’m not sure if I can properly express how muck I love Skor bars. These toffee squares would be gobbled up in no time in my house! As for coffee shops in university days, I spent hours in them. Luckily for my pocketbook, I was dating one of the baristas, so my drinks were often free!

  8. Mmm, everything’s better with toffee!

  9. These look amazing and I can’t wait to try them but I have one question. In the list of ingredients it says 1/4 tsp of salt but no where in the instructions can I see where to add the salt. Does it go in the base or the toffee layer?

  10. Wow- I wish I had all the ingredients so I could make this recipe tonight! Just followed you on Facebook- your photos are stunning! Off to go follow you on twitter and pinterest as well.


  11. Hi, I am doing a roundup of my favorite holiday baking for my blog, and I was wondering if I could include a link to your blog (and use the picture of your squares) ~ this is definitely one of my “must bakes” each year!


  12. I made these and they are totally a keeper!! The middle caramelly layer remains pretty soft and soooo delicious! Five stars!! 😀

  13. Do these freeze well?

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