Heath Bar Candy
Indulge your sweet tooth with this irresistible homemade Heath Bar Candy recipe, a crunchy, buttery toffee treat layered with rich semi-sweet chocolate and topped with finely chopped nuts for the perfect balance of flavor and texture. Made with pantry staples like butter, sugar, and light corn syrup, this quick and easy recipe captures the essence of your favorite candy bar in just 30 minutes. The secret to achieving the perfect hard crack stage lies in carefully cooking the toffee to a golden 300°F, ensuring every bite is crisp and satisfying. Whether you're prepping for a holiday dessert spread or looking for a delicious gift idea, these decadent candy pieces are sure to wow every crowd. Store them in an airtight container for up to two weeks, but we doubt they'll last that long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 0.75 cup finely chopped almonds or pecans
Instructions
Line a 9x13-inch baking sheet with parchment paper or foil, ensuring the edges are covered for easy cleanup. Set aside.
In a medium-sized, heavy-bottomed saucepan, melt the butter over medium heat.
Once the butter has melted, stir in the granulated sugar, light corn syrup, and salt. Continue to stir constantly to combine the ingredients.
Attach a candy thermometer to the side of the saucepan, ensuring the bulb is submerged in the mixture without touching the bottom.
Cook the mixture over medium heat, stirring frequently, until it reaches 300°F (hard crack stage). This should take approximately 15-20 minutes. The mixture will turn golden brown as it cooks.
Remove the saucepan from the heat and quickly stir in the vanilla extract.
Carefully pour the hot toffee mixture onto the prepared baking sheet, spreading it evenly with a spatula. Work quickly as it will begin to set as it cools.
Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 2-3 minutes to soften, then spread the melted chocolate across the surface using an offset spatula.
While the chocolate is still soft, sprinkle the finely chopped nuts evenly over the top, gently pressing them into the chocolate layer.
Allow the candy to cool completely at room temperature until the toffee and chocolate are fully set. To speed up the process, you can refrigerate it for 1-2 hours.
Once hardened, break the Heath Bar candy into pieces of your desired size using your hands or the edge of a knife.
Store the candy in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 416.9 g | 152% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 368.2 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
