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Momontherun’s Homemade Skor Bars

Remember Skor Bars? The Hershey toffee bar covered in milk chocolate?? Ok, so I don’t either. But word on the street is that they’re buttery, delicious…and hard as a rock.



Now you may be wondering why I’m even bothering to give you a recipe to make a type of candy I don’t ever remember eating. Well the truth is, when my Mom first made this for us, we all just thought of it as homemade bark. An amazingly delicious, simple recipe she would make whenever we were home for the holidays. I didn’t even know they resembled a famous candy until EC tried them for the first time — and that was the first thing out of his mouth. He told us they tasted just like Skor bars, only better. And they’re definitely a lot softer.

Skor Bars_1

But whether you call it bark or a Skor bar, one fact remains: these treats are insanely delicious. A heavenly combination of butter, sugar, and chocolate. And they are extremely easy to make. You can whip up a batch in less than 10 minutes, which is about twice the amount of time it will take you to devour them.

Momontherun’s Homemade {Better Than} Skor Bars

Skor Bars_2


  • Box of club crackers (such as Keebler) (Note: you could also use saltines, but the buttery flavor of club crackers makes it so much better!)
  • 1 cup butter
  • 1/2 cup packed light brown sugar
  • 12 oz (1 bag) semi-sweet chocolate chips
  • (optional) 1 cup topping, such as:
    • chopped pecans, walnuts, or almonds
    • crumbled Trader Joe’s Cinnamon School House Cookies (this is what I used)
    • Butterscotch chips, coconut, etc

Skor Bars_Butterscotch


1.) Preheat oven to 350 degrees.

2.) Grease a jelly roll pan (which is basically a cookie sheet with sides). You can use one that’s either 10 1/2-inches x 15 1/2-inches or 12 1/2-inches x 17 1/2-inches. You’ll just have to adjust the number of crackers that you use.

3.) Combine butter and brown sugar in small pot and melt over medium-high heat. Bring to a boil and cook for 3 minutes.

4.) Meanwhile, line the crackers in one layer along the bottom of the pan. It’s okay if your crackers break in the process – the toffee will hold them all together.

4.) Pour sugar/butter mixture over crackers and gently spread until all crackers are evenly coated.

5.) Bake for 15 minutes.

6.) Remove from oven and sprinkle with chocolate chips. Let the chocolate sit for about 2 minutes or so to melt. Once melted, use a wide spatula to spread evenly over cracker/toffee base.

7.) Sprinkle with toppings! I didn’t have nuts, so I made one section plain, one large section coated with crumbled Trader Joe’s Cinnamon Schoolhouse Cookies (if you haven’t tried these yet, you’re seriously missing out!), and one with butterscotch chips.

8.) Refrigerate for 1 hour (sorry, this is the toughest part. But believe me, it’s worth the wait). When hardened, break into small pieces.

Skor Bars_plan

Now I realize that it’s not very logical to be posting a buttery, unhealthy recipe during a time when people are trying to cut back on sweets. But I made these the other day and they are way too good not to share. Next time you need to whip up an easy treat for an event, or are just craving something sweet for yourself, make a batch of these. I can pretty much guarantee you won’t regret it!

39 Responses to Momontherun’s Homemade Skor Bars

  1. This is seriously one of my very favorite treats! When I played field hockey in high school, my best friend’s mom always brought us a Skor bar for after the game. We loved them. I definitely need to make this…or steal some from you 😉
    Becky´s last post ..The More the Merrier

    • I’ll bring some tomorrow!! I seriously need to get some of these things out of the house — they’re addicting.

  2. i’ve had these as some parties and stuff and they are SOOO yummy. thanks for sharing the recipe!
    the dawn´s last post ..what i did over christmas- part two

  3. Those look so good!! I love Skor bars…I’m a sucker for toffee! Thanks for sharing your recipe…can’t wait to make them!
    Karen´s last post ..Inspiration Board

  4. I want that right now! I am having a major chocolate craving and I almost drooled on my laptop!
    Samantha @ Health, Happiness & Skinny Jeans´s last post ..Challenge Accepted

  5. I don’t know what a Skor bar is either, but those look delicious! And I am never trying to cut back on sweets so I appreciate the sugar-laden recipes :)
    Jen´s last post ..Can exercise make you sick

  6. I already know I wouldn’t regret making those bars! I love toffee and these would just melt in my mouth!
    And I like your take on using buttery club crackers instead of saltines, that’s a twist I haven’t heard of!

  7. God bless your mom. I LOVE Skor bars.
    Teri [a foodie stays fit]´s last post ..The Weekender 2011 Goals

  8. I remember Skor bars- my mom used to love them (alone with Almond Joys which I have grown to love and want to make my own version as well…)

    Looks a tasty treat!
    Lizzy´s last post ..Planning for a Healthy Week

  9. I’ve never had skor, but I assume they’re like heath bars? Those things are a freakin addiction of mine!
    Faith @ lovelyascharged´s last post ..Bottomless Pit Syndrome

    • Exactly! Apparently they were created to be the Heath bar’s competition. But then Hershey kept making them even after they bought the company that makes Heath Bars.

      (and yes, I had to google this to find it out, haha)

  10. I’ve never heard of Skor bars, but your homemade ones look scrumptious!
    Rach´s last post ..Two Things

  11. I remember Skor bars. They are similar to Heath bars. Yum.
    Lee´s last post ..Once Upon a Time- I Ran a Marathon

  12. I don’t remember Skor bars, but it sounds like I’d prefer the homemade version anyway – they look absolutely delicious!

  13. These look so delicious! I don’t think I ever loved Skor bars as a kid, but I would absolutely try these!

    Thanks for your comment on my blog – it was really sweet! This whole experience has taught me so much, and patience for myself/self compassion is one of the biggest. I love the quote too – I just googled patient and that was one of the google images. I think it’s actually from a religion/spirituality blog! I do love it too.
    Erin @ Big Girl Feats´s last post ..Patience for the Patient

  14. Those look amazing! I don’t remember Skor bars either, but I’m sold.
    Liz´s last post ..Weekend Recap- Hello From the Couch Edition

  15. I’ve had bark like this and it is addictive stuff. In fact, I really can eat a whole batch in one sitting without blinking. The only thing that last is guilt but I still can’t peel myself off the deliciousness. Oh well, I’m going to save this recipe anyway. I KNOW it’s good! :)
    Btw, I’m hosting an awesome giveaway for a light peanut butter spread. Check it out if you’re interested!

  16. What an easy recipe! I don’t recall ever having a Skor bar, although I do vaguely remember them. This recipe sounds delicious though. And I love those Keeber club crackers.
    Cynthia´s last post ..Day of Shopping!

  17. I’ve never even HEARD of Skor bars. Are they still around? The wrapper looks like some knockoff-type stuff that I saw in China 😛 You Momontherun’s version looks SO much better, and so delicious! Her bars look like the perfect treat to carry around when you need a little pick-me-up during the day (I’m thinking for the 3 o’clock slump). When I made these, I promise I’ll try to wait one hour before eating it – but I can’t promise I won’t break down and try it earlier 😉

    Have a wonderful week, Lauren!

  18. These look awesome! I had no idea making a Skor bar substitute cold be so easy and look so tasty!

    Any chance of a free sample? :-)
    Ross´s last post ..Asics Gel Kayano 17 Review

    • Of course!! :) I’d be happy to ship them but you’re in London right? Something tells me you could make and eat an entire batch before they’d get to you…

  19. OMG…..these are to DIE for. I kept to your recipe and included shaved almonds with the crackers and sprinkled almond crumbs on top of the melted chocolate.

    I wanted to make individual candies so I lined paper muffin cupcake liners in the muffin tin and did exactly the same steps.

    They unmoulded beautifully.

    Thanks, so much for this keeper.

    Cheryl from British Columbia, Canada

    • Thank you! So glad you liked it! I love what you did with the recipe – making them as individual candies is an excellent idea. I think I’ll be trying that next time.

  20. This is the exact same recipe my mom uses when she makes matzah candy for the Jewish holiday Passover! Matzah is unleavened bread, so basically just a cracker. She brings it in to work every spring when we make huge batches of it and people go crazy for it! They ask all year long when Passover is :)

  21. These look amazing, I’d love to try them! I don’t think we have club crackers here in the UK so I was wondering are they sweet, salty or just plain so that I can find a substitute?

    • Thanks Ana! Club crackers have a buttery flavor. But when I don’t have any, I usually just use saltines to make the Skor Bars. They come out great with a salty cracker too!

  22. I tried to make this recipe and failed miserably. I kept to the directions exactly, except for one part: The butter/sugar mixture was initially only enough to cover half the pan! So I made another 1/2 of that mixture, and it burned… Then I made another whole part of the recipe, and it didn’t seem quite right… I put it in the oven and it burned after 12 minutes!!!!
    What did I do wrong?! I was so looking forward to these! I love Skor bars!

  23. WOW! When I first started reading I thought this would end badly. I am a big fan of Skor bars so someone saying they could be better is quite a claim. I will admit they do look better.

    Another candy bar you should do is the watchamacallit!

  24. You’re going to have to visit Canada to get Skor Bars I guess. They’re just as good as you imagine, believe me! (But there’s no cracker in them, just toffe and chocolate!) Your recipe looks beautiful. I’ve made a similar one with honey grahams, too.

  25. Lauren,

    I made this recipe last night. My skills in the kitchen are moderately good (I baked about 30 scratch cakes last year for birthdays, friends, family, and coworkers.) I was very disappointed with this experience. One full cup of butter (2 sticks) mixed with only a half cup of brown sugar ? Is this proportion possibly backwards ? I used a 10″x15″ jelly roll pan, which accepted 44 club crackers. When poured over the crackers, the cooked sugar only covered about one half of them, but the butter seemed excessive. I double checked, even triple checked my measurements to the recipe, to make sure I used the right proportions of sugar and butter as you posted. I was beginning to smell failure, so I decided to experiment: Because your recipe did not specify exactly how many crackers were to be used for the posted amount of sugar/butter mixture (“box of club crackers”), I quickly cooked up another pot of candy: 2 more sticks of butter and another half cup of packed brown sugar, and poured it over the pan of crackers, filling in the uncovered spots. My crackers were now floating in 4 sticks (2 cups) of melted butter and the melted sugar barely covered the crackers (there were a few bald spots). My wife looked at it too, to double check my triple check. lol. At this point it looked hopeless, but I am nothing if not persistent (spelled “S-T-U-B-B-O-R-N”), and I baked it anyway, to see what the final result looked like. After the time specified, (15 mins.), the crackers were mostly covered and connected with cooked candy, and the entire “raft” was floating in a pool of butter, like brown leaves in a oily puddle. Humor reigns, so I am not angry , but again, I am disappointed. Please respond.

    • HI Gary,

      I’m sorry you had so much trouble with the recipe! I wrote this post a couple of years ago and have to admit that your comment made me curious…so I went back tonight and remade it, just to see if maybe there was an error (but I was happy to have an excuse to do so :)).

      I just took a batch out of the oven and can tell you that the proportions of butter to sugar are correct, but maybe the problem is with the way I wrote the recipe? I can admit it’s not the most well-written recipe, but again…I wrote it years ago when my blog was much smaller and never expected it to spread like it did! I really should go back and revise for clarity.

      Anyway…a few notes:

      1.) Tonight I used saltine crackers spread out on a 10 x 15 jelly roll pan. I used an entire sleeve (37 crackers), which did a pretty good job of filling the entire pan with the last couple crackers broken in half.

      2.) It is very important to let the butter/sugar mixture come to a rolling boil and then cook for a full 3 minutes before you pour it over the crackers. This allows it to thicken a bit.

      3.) The butter/sugar layer will be very thin. For best results, pour slowly from the pot over the pan of crackers, covering as much as you can. Then use a wide spatula to carefully cover any bare spots.

      I hope this helps! Again, I’m so sorry that you had problems with the recipe — the Skor Bars are delicious, so I feel bad that it didn’t work out for you. And of course I apologize if the way I wrote the recipe contributed to the problem. Good luck!

    • Hey Gary
      I know it is quite some time since you attempted this recipe but I thought I would give some pointers as I too am extremely stubborn and would not give up til I perfected this treat.
      The sugar and butter ratio should be equal amounts of each I have found 1.5cups each is perfect if anything butter should be less than sugar but equal amounts are ideal.
      One sleeve of saltines fits a standard cookie sheet exactly (parchment paper is best for lining cookie sheet and can be reused multiple times for this recipe)
      As you melt the two in a pot use a low to medium heat til melted then bring to boil. Once boiling continue to boil for 4min then pour over crackers and bake in preheated oven @8min. Turn oven off pull rack out of oven and cover mixture with chocolate chips (one bag is ideal and I find milk chocolate chips are best.)
      Slide rack back into oven jus long enuf to melt chocolate pull out spread evenly with spatula and place in freezer for 30 min then remove and break into pieces.
      ENJOY!!!! Hope this helps

  26. So excited! I just finished off a bag of Skor “minis” and
    they are the BEST! I was happy to see that I could buy smaller pieces, because once I start a full bar I can rarely stop. However, this time I ate 7 minis, which I believe is more than an entire bar. ooooops. :-)
    I was surprised to see that many people didn’t know what a Skor bar was. I live in Canada. Maybe they’re not sold in the States?
    Anyway, I have saved this recipe. Thanks for posting it!

    • I’ve heard other people say that too…I think they’re a lot more popular in Canada than in the States. I hope you enjoy the recipe!

  27. Will you please send me some? I live in a loft with no real kitchen. So I have no melting apparatus. And these look super tasty.

  28. This was delicious, but I didn’t think it was quite like a Skor bar. Wasn’t quite hard enough. Maybe I didn’t boil it enough?

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