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SKOR Triangles

Ingredients

  • 1 cup (250 mL) butter or margarine, softened
  • 1 cup (250 mL) packed light brown sugar
  • 1 egg yolk
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1 1/4 cups CHIPITS SKOR Toffee Bits, divided
  • 2 cups (500 mL) CHIPITS Semi-Sweet Chocolate Chips

Directions

Heat oven to 350°F (180°C).

In large bowl, beat butter and brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.

Stir in flour and 1 cup (250 mL) of the toffee bits. Press into ungreased 15-1/2 x 10-1/2 inch (39 x 27 cm) jelly roll pan.

Bake 18 to 20 minutes or until light brown. Immediately sprinkle semi-sweet chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly over top. Sprinkle with remaining toffee bits. Let cool completely. Cut into 3-inch (7.5 cm) squares; cut each square diagonally into 4 triangles.

 

 

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SKOR Triangles

Ingredients

  • 1 cup (250 mL) butter or margarine, softened
  • 1 cup (250 mL) packed light brown sugar
  • 1 egg yolk
  • 1 tsp (5 mL) vanilla
  • 2 cups (500 mL) all-purpose flour
  • 1 1/4 cups CHIPITS SKOR Toffee Bits, divided
  • 2 cups (500 mL) CHIPITS Semi-Sweet Chocolate Chips

Directions

Heat oven to 350°F (180°C).

In large bowl, beat butter and brown sugar until fluffy. Beat in egg yolk and vanilla until creamy.

Stir in flour and 1 cup (250 mL) of the toffee bits. Press into ungreased 15-1/2 x 10-1/2 inch (39 x 27 cm) jelly roll pan.

Bake 18 to 20 minutes or until light brown. Immediately sprinkle semi-sweet chocolate chips over top. Let stand until softened, about 5 minutes; spread evenly over top. Sprinkle with remaining toffee bits. Let cool completely. Cut into 3-inch (7.5 cm) squares; cut each square diagonally into 4 triangles.