The Craftiest Workshop

Here comes another recipe that makes it to my “must make” Christmas baking list. With this recipe I am a bit selfish because it is my personal favorite.

NOTE: the recipe calls for a jelly roll pan. Mine is a Baker’s Secret air insulated jelly roll pan. I would suggest that if you were to try it using a deeper cookie sheet or regular jelly roll pan, it may need less time; remove as soon as it starts to brown on the edges.

Ingredients

1 ¼ cups butter softened (not margarine)

1 ½ cups sugar

1 ½ tsp vanilla

½ tsp salt

3 cups flour

1 cup milk chocolate chips

6 Skor bars chopped

Instructions

Preheat oven to 325 °.

Using a mixer, beat softened butter and sugar in larger bowl. Add vanilla and salt. Gradually stir in flour.

Once dough starts to stick together, stir in choc chips and Skor bars.

Press into an ungreased jelly roll pan.

Bake @ 325° for 40-45 minutes.

Let brownie cool on baking rack until cooled. Use a plastic knife or thin spatula to loosen the brownie around the sides.

Place cutting board or parchment paper over top of the pan.

Flip it all over.

Using a large knife, cut the brownie into squares. Turn the pieces right side up and place in an air tight container layering with wax paper. This recipe freezes very well.

Grab one or two pieces and enjoy the taste of these scrumptious brownies.