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Skor Shortbread Triangles

First things first, these arn’t really shortbread. I really just liked the name. They are softer, more of a blondie. 

They are so simple to make, yet look gorgeous. They are easy to transport and make the perfect dinner party treat. 


  • 1C unsalted butter, room temperature 
  • 1C light brown sugar
  • 1 egg yolk
  • 1tsp vanilla 
  • 2C flour 
  • 1 1/4C skor toffee bits
  • 2C milk chocolate (good quality)


  1. In a stand mixer, beat butter and sugar until creamy and smooth. 
  2. Add egg and vanilla and beat until light and fluffy. 
  3. Stir in flour. Stir in 1cup of skor toffee bits. 
  4. Press into 9″x15″ glass pan. 
  5. Bake at 350F for 18 minutes, until golden. 
  6. While baking, chop chocolate into fine pieces. (Chocolate chip size or smaller)
  7. Remove pan from oven and IMMEDIATELY sprinkle with chocolate. Wait five minutes for chocolate to melt and then spread evenly with a knife or offset spatula. 
  8. Pour remaining skor toffee bits on top and let cool for a few hours, until chocolate is completely solid. 
  9. The trick to cutting perfect triangles is to flip the bars out onto a cutting board first. Loosen the bars from the side of the pan with a knife, then cover with a cutting board and flip over quickly. (They should fall out easily.) Once right side up on a cutting board, cut into 3″ squares. Cut each square in half diagonally, so you have two triangles. 
  10. Enjoy!   
This entry was posted in: Cookies/Squares
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Two food lovers unite to share our current concoctions and latest obsessions. A flavourful savourist vs. the dessert loving vegetarian. Follow us along on our food journey.

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