Submitted by: Diana Radica
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 16
These BD-friendly treats taste just as great as the original Skor Bars.
8 cracker, crispbread, whole-grain
1 c. coconut sugar
1 c. butter
1 c. dark chocolate
1/2 c. coconut sugar
Line a cookie sheet with parchment paper. Arrange crackers on baking sheet in a single layer.
In a saucepan, melt butter. Add 1 cup of coconut sugar and stir until mixture resembles runny toffee. Pour mixture over crackers and bake in 325ºF oven for about 10 minutes - mixture will be bubbly. Take tray out of oven.
In the meantime, melt the chocolate over a double boiler and add about 1/2 cup of coconut sugar to the melted chocolate. You can add more or less palm sugar according to your taste. Pour melted chocolate mixture evenly over the crackers. Let stand for 5-6 minutes then spread melted chocolate mixture out in a thin even layer. Place cookie sheet in fridge or somewhere cold for about 30 minutes to allow ingredients to set. Turn tray over to knock cookie mixture out. Break into pieces, and store in the fridge. Enjoy!
Email
Print
