In most of these copycat recipes, cakers will take extreme and sometimes unusual shortcuts when it comes to ingredients. This makes us feel superior to the people the recipe originated from. "Ha, ha, pilgrim woman," our internal caker voices say. "Look at you cutting up all those apples for your pie when you could've used Ritz crackers." (Not that pilgrims had Ritz crackers back then, but you get the point.)
Quick and Easy Skor Bars are another example of a copycat recipe that involves some weird stuff. In theory, Saltine crackers shouldn't end up tasting like Skor bars. But, oh. They do. The woman or man who invented these deserves a Caker Honour of Distinction.
1 column saltine crackers (I used a few more)
½ pound butter (1 cup)
1 cup brown sugar
1 package chocolate chips (milk or semi-sweet)
Heat oven to 400°. Lay saltine crackers in rows on foil-lined baking sheet sprayed with Pam. Boil butter and sugar for 3 minutes, stirring occassionally. Pour over crackers. Bake for 6 minutes. Sprinkle pan with chocolate chips immediately after taking it from oven, spreading chips as they melt. Cool in fridge. Peel off foil and cut into pieces.
Source: The Best of Enbridge
This is genius
ReplyDeleteGenius AND delicious! Hope you make them sometime. They're really good.
ReplyDeleteLate as hell reply (it's a signature of mine, I have bad habit of deciding to go all the way through archives!) but this is what I've always heard called 'Christmas Crack'. Really good if you use pretzel sticks instead of saltines, too. :P
ReplyDeleteKittyn, I like the name "Christmas Crack" WAY better than "Quick and Easy Skor Bars." It seems so much more...festive. No doubt pretzels would be a great substitute for saltines. I'll have to try that sometime. (I look for any excuse to eat these.)
DeleteI've made these, they're amazing. I want one now.
ReplyDeleteBrenda, the nice thing about caker food is that you CAN have it now. Everything takes 40 seconds to make.
DeletePerfect toaster oven treat! Just make a smaller batch and don't feel quite as guilty if you eat them all. I have everything in the house to make this right now!
ReplyDeleteYou are a very clever person. I hope you made them.
DeleteSALTINES?? no no no no no. Pleeeeeeze try them with graham crackers as the base. As a bake-table fund-raiser,these can be made at 3 AM whilst you sleep-walk. Always a sell-out! WITH GRAHAM CRACKERS ! And you can call them Graham Cracker Whammy. Hmmmm?
ReplyDeleteGood lord, jewellery draws. Graham crackers would take these to new heights of decadence and sophistication. I'm sure that putting something on a bake table called "Graham Cracker Whammy" would sell far better than boring old zucchini loaf.
DeleteMy friend, a true caker, makes these with sliced almonds sprinkled on the top. Though I can't quite bring myself to make them, I eat them whenever possible. I've also tasted them made with graham wafers, and yes, they are a tiny bit better. But only a tiny bit.
ReplyDeleteHi Martha. Someone else mentioned graham crackers, so I think I'll have to give those a try. Not sure if you saw the post, but I did a "Battle of the Skor Bars" a few months back and used this recipe, one with pretzels and one with Ritz crackers. I might have to do a "Round 2."
DeleteI just made these and I'm just thrilled with the outcome. So much like a scor bar! Exquisite!
ReplyDeleteThey're like magic, aren't they? Best thing to happen to a soda cracker since soup.
DeleteTry it with matzo instead of saltines. Since matzo is bigger, it takes even less time to assemble. :)
ReplyDeleteThat is a VERY good idea. If it means eating them 20 seconds sooner, I'm all for that.
DeleteBrian -- I made these last night because I needed a treat to make for Halloween and I didn't want to lug myself to the store. These are a total JEWEL! Did you ever think your site would be a go-to for wonderful recipes?? Thank you! :)
ReplyDeleteStephanie, some people dream of flying to the moon. Or having wealth beyond their wildest dreams. Me? I just want to be the go-to for low maintainence recipes. Glad you enjoyed them. Try them with graham crackers sometime. I heard about that variation, but have never tried it myself.
DeleteOMG Brian, all you do is break my diet. Next, you'll tell me to do them with Nilla wafers or KitKat bars or tempura shrimp.
DeleteKit Kat bars? Mmm. Now that sounds good. I'd stay clear of the tempura shrimp, though.
Deletecan u use parchment paper instead of foil?
ReplyDeleteI don't see why you couldn't. Keep in mind that if you ask most cakers about using parchment paper, they'd say, "Why do you want to write a letter?"
DeleteIf you use parchment paper, the sugar mixture will run under it and glue it to the cookie sheet. Foil is really a much better plan. I would like to add my vote for graham crackers -- and I've tried everything. Everybody loves these bars! When they are graham-cracker-square sized, folks say, "Oh, that's MUCH too big. I'll just have HALF." And then, of course, they eat about 4 "halves" and feel much better about themselves.
DeleteThanks for that tip. I hadn't thought about that, but yes, the aluminum foil will keep the sugar from running everywhere. Your 4 halves observation reminds me of a quote made by Dolly Parton in Steel Magnolias. "In a good shoe, I wear a size six, but a seven feels so good, I buy a size eight."
DeleteCan you use margarine instead of butter?
ReplyDeleteYou probably could, Melanie. But I don't think they'd taste as good. The magic happens when you bring the butter and brown sugar together.
DeleteSo when I lay crackers out there is an empty space on one side and end of cookie sheet.? How to fill this?
ReplyDeleteBrian here. Not sure why it's posting as Anonymous, but such is the joy of a Blogger site. :) You can trying adding some more crackers, but what I usually do is just use what you have and be careful that the brown sugar/butter mixture only covers the crackers. You don't want to waste that goodness!
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