- Skor bark
I make this only once a year. It’s awfully good and goes well with skiing or other vigorous activity. I got this recipe from Judy who I met skiing at Lake Louise.
1 cup butter
1 cup brown sugar
1 1/2 cup – 2 cups chocolate chips
skor bar chips
toasted slivered almonds (optional)
Preheat oven to 350 °F.
Line your rimmed baking sheet with silpat or parchment paper. Tile the pan with a single layer of crackers salted side up.
Combine butter and sugar in a sauce pan and boil for 3 minutes. Pour the toffee over the crackers and spread over all the crackers. Bake for 5 minutes.
Sprinkle chocolate chips over top and allow to melt, then spread the chocolate over top and sprinkle with skor chips and almonds.
Let it chill and break apart. Share, enjoy!
- On Being podcast – Krista Tippett was interviewing Abigail Washburn and Béla Fleck (Truth, Beauty, Banjo) . Here is a taste of Abigail Washburn.
- A favourite poem, for this darkest part of the year, Sweet Darkness, read by poet David Whyte.
- I’m so glad to be working on translating my dad’s writing and my mom’s writing with my mom. More to come in the new year.
- You, the reader, thank you for reading and writing comments and emails and being so encouraging! (Bonnie, is this the “I heard Bells on Christmas morning” that you were talking about?)
Wishing you peace on earth, good will to men!