White Trash Skor Bars

There’s something almost cinematic about the first bite: the sweet, buttery aroma rising from a warm pan, the crisp, toffee-snap that yields to a gooey, chocolatey finish, and the little pop of marshmallow that makes you smile. These White Trash Skor Bars are comfort food in square form — crunchy graham crumbs and toffee, a rich condensed-milk binder, a blanket of chocolate chips and marshmallows on top. They taste like holidays, sleepovers, and cozy afternoons all rolled into one.

If you enjoy layered bar desserts, you might also love how textures play out in other recipes—like these caramel apple cheesecake bars that balance tart and sweet beautifully: caramel apple cheesecake bars.

Perfect for potlucks, cookie exchanges, after-school snacks, or an indulgent weekend bake, these bars are fast to make, kid-friendly, and reliably crowd-pleasing.

At a Glance

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes (plus cooling)
Servings: about 12 bars
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

The nutrition values below are estimates for one bar assuming the recipe yields 12 bars. Values were calculated using USDA FoodData Central data and typical product nutrition labels (sweetened condensed milk, chocolate chips, toffee bits). These are approximations and will vary by specific brands and portion sizes.

Per serving (approximate):

Calories: ~545 kcal
Total Fat: ~30 g
- Saturated Fat: ~18 g
Carbohydrates: ~57 g
- Sugars: ~39 g
Protein: ~5 g
Fiber: ~1.5 g
Sodium: ~190 mg

Notes on accuracy: For precise nutritional information tailor-made to your ingredients, consult the USDA FoodData Central or product nutrition labels and enter your exact quantities into a nutrition calculator.

Perfect For…

These bars shine for several reasons:

Irresistible taste and texture contrast — crunchy toffee and graham base with soft, melty chocolate and marshmallow.
Social and nostalgic appeal — they taste like childhood treats and bring people together at parties or casual gatherings.
Speed and ease — simple assembly and a short bake time make them ideal for last-minute hosting.
Festive versatility — serve them at holidays, bake sales, or as an indulgent weeknight dessert.

How to Make White Trash Skor Bars

Ingredients:

1 cup (2 sticks / 227 g) unsalted butter
1 cup crushed Skor bars or toffee bits (about 160 g)
1 can (14 oz / 396 g) sweetened condensed milk
2 cups graham cracker crumbs (about 200 g)
1 cup chocolate chips (about 170 g)
1 cup mini marshmallows (about 50 g)

Optional:

1/2 teaspoon kosher salt (if using salted butter, omit)
1/2 teaspoon vanilla extract for added depth
1/2 cup chopped nuts (pecans or walnuts) folded into the base or sprinkled on top

Substitutions:

Vegan: use vegan butter, dairy-free condensed milk alternatives, dairy-free chocolate chips, and vegan marshmallows.
Gluten-free: use gluten-free graham crumbs or crushed gluten-free cookies.
Toffee alternative: Heath bits, chopped Butterfinger, or chopped hard toffee work well.

Directions:

Preheat your oven to 350°F (175°C).
In a medium saucepan, melt the butter over low heat.
Remove from heat and stir in the sweetened condensed milk and crushed Skor bits.
In a large bowl, combine graham cracker crumbs and the butter mixture, then mix until well combined.
Press the mixture into the bottom of a greased 9×13 inch baking pan.
Sprinkle chocolate chips and mini marshmallows evenly over the top.
Bake in the preheated oven for 15–20 minutes, until set and golden.
Allow to cool completely before cutting into bars and serving.

Practical tips:

Press the crust firmly and evenly into the pan to avoid a crumbly base. A flat measuring cup or bottom of a glass works well.
Avoid overbaking: remove when the top is set and lightly golden — marshmallows will puff but shouldn’t burn.
Cooling is essential; cutting too soon can cause the bars to crumble. Chill briefly in the refrigerator to speed up slicing if needed.
For cleaner slices, run a sharp knife under hot water, dry it, then slice between cuts.

Serving Suggestions

Serve plain at room temperature for a classic presentation.
Warm a slice slightly and add a scoop of vanilla ice cream for a decadent dessert.
Spread a thin layer of softened butter or dulce de leche on the top for an extra-rich treat.
Pair with strong coffee or a robust black tea to balance the sweetness.
Pack them as a snack for picnics or lunchboxes — they travel well when cooled and wrapped.

Try pairing these bars with another layered dessert idea like this caramel apple cheesecake bars recipe for a dessert table with variety: caramel apple cheesecake bars.

How to Store

Room temperature: Store in an airtight container for up to 2 days (best kept in a cool place out of direct sunlight).
Refrigeration: Keep in an airtight container for up to 5–7 days. Bring to room temperature or warm gently before serving for best texture.
Freezer: Individually wrap bars in plastic wrap and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Pro Tips & Tricks

Best type of toffee: Skor or Heath bits are ideal because they maintain a pleasing crunch without becoming overly hard when baked.
Texture balance: If the mixture feels too wet, add 1–2 tablespoons more graham crumbs until it holds when pressed.
Even melting: Scatter chocolate chips in a single layer and keep marshmallows small (mini) so they melt evenly and don’t overwhelm the surface.
Don’t skip cooling: bars set as they cool; impatience leads to crumbly squares. Chill briefly if you’re short on time.

Creative Twists

Salted Caramel Swirl: Drizzle 1/3 cup warmed caramel sauce over the top before adding marshmallows and sprinkle flaky sea salt after baking.
Nutty Toffee Crunch: Fold 1/2 cup chopped toasted pecans or almonds into the graham mixture for added crunch and flavor.
S’mores Upgrade: Replace chocolate chips with dark chocolate chunks and torch the marshmallow topping just before serving for a campfire feel.
Lighter Option: Reduce chocolate chips to 1/2 cup and swap half the condensed milk for evaporated milk plus 3 tablespoons of honey (note: texture will change).
Gluten-free & Vegan: Use gluten-free crackers for crumbs, vegan butter, a dairy-free condensed milk alternative, dairy-free chocolate chips, and vegan marshmallows.

Recipe Q&A

Q: Can I use other toffee or candy bars?
A: Yes — Heath, Butterfinger (for a different crunch/flavor), or chopped Skor all work. Expect slight textural and sweetness changes.

Q: My bars are too crumbly — what went wrong?
A: Likely under-binding or not pressing the crust firmly. Ensure the condensed milk and melted butter are well mixed and press the base tightly into the pan.

Q: Can I make these ahead for a party?
A: Absolutely. Bake, cool completely, cut, and store in an airtight container. Keep refrigerated if you need them a few days ahead or freeze for longer storage.

Q: Any healthier tweaks?
A: You can reduce chocolate chips, use dark chocolate, or fold in a portion of nuts to increase satiety; however, this remains an indulgent treat.

Q: What’s the best way to cut neat squares?
A: Chill the pan until firm, then use a sharp knife warmed under hot water and wiped dry between cuts.

Conclusion

If you’re ready for an indulgent, nostalgic treat that’s fast to make and impossible not to share, these White Trash Skor Bars deliver on flavor and texture. For a slightly different take on layered bars, check out Homemade Heather’s Easy White Trash Skor Bar Recipe for inspiration and technique. For another popular twist on the sweet-and-salty bar category, see the take at Cookies & Cups’ White Trash Bars.

I’d love to hear how your batch turns out — share photos and notes, swap variations, and join our baking community below.