"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Skor/Heath Fudge Brownies Recipe

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This recipe for Skor/Heath Fudge Brownies, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Abney
Added: Tuesday, July 10, 2007


1 c. butter, cut into pieces
6 oz unsweetened chocolate, coarsely chopped (6 squares)
2 c. granulated sugar
4 eggs
2 tsp. vanilla
1 ¼ c. all-purpose flour
¼ tsp salt
1 package (8 oz) Skor or Heath toffee bits
1 c. semi-sweet chocolate chips

•Preheat oven to 350 degrees. Prepare baking pan by lining bottom and sides of 13x9-inch baking pan with heavy foil with edges overhanging the sides.
•In a medium saucepan, melt butter and chocolate over medium heat, stirring often, until melted and smooth.
•Remove from heat; stir in sugar. Beat in eggs and vanilla. Stir in flour and salt to make a smooth batter.
•Spread evenly in prepared baking pan. Bake on middle rack in preheated oven for 18 minutes or until top is almost set. Sprinkle toffee bits over top and return pan to oven.
•Bake for 8 to 10 more minutes or until a toothpick inserted comes out with a few moist crumbs clinging to it.
•Place pan on a rack; sprinkle with chocolate chips. Let stand for 5 minutes or until chocolate is melted. Spread evenly. Let cool until chocolate is set.
•Lift brownies out of pan; carefully remove foil and cut into bars using a sharp knife.

Personal Notes:
Personal Notes:
Sheri Headrick




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