Heath Bars
Indulge in the irresistible crunch of homemade Heath Bars, a classic candy treat that combines buttery toffee with a luscious layer of melted semi-sweet chocolate. Crafted with simple ingredients like unsalted butter, brown sugar, and a touch of light corn syrup, this easy-to-make recipe delivers the perfect balance of sweet and salty. Reaching the hard crack stage of 300°F ensures a crisp, signature texture, while optional chopped almonds or pecans add an extra layer of nuttiness. These delightful toffee bars are ideal for gifting, holiday celebrations, or satisfying your sweet tooth anytime. Ready in just 30 minutes, they’re sure to become your go-to candy recipe. Perfect for fans of DIY confections, this Heath Bars recipe is a tasty, homemade twist on a beloved classic!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon light corn syrup
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup chopped almonds or pecans (optional)
Instructions
Line a 9x13-inch baking pan with aluminum foil, ensuring the edges are well-covered, and grease it lightly with butter or nonstick cooking spray. Set aside.
In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, light brown sugar, light corn syrup, and salt over medium heat.
Cook while stirring constantly with a wooden spoon or heatproof spatula until the mixture is fully melted and combined, about 5-7 minutes.
Increase the heat slightly and bring the mixture to a boil, continuing to stir frequently. Attach a candy thermometer to the pan, ensuring the tip is submerged but not touching the bottom of the pan.
Cook the mixture until it reaches 300°F (hard crack stage), which will take approximately 10 minutes. Be cautious not to overcook as the toffee can burn quickly at this point.
Once the temperature reaches 300°F, immediately remove the pan from the heat and stir in the vanilla extract.
Carefully pour the hot toffee into the prepared baking pan, spreading it evenly with a spatula.
Allow the toffee to cool for 5 minutes, then sprinkle the semi-sweet chocolate chips evenly over the top. Let them sit for 2-3 minutes to melt, then use a spatula to spread the chocolate into a smooth layer.
If using chopped nuts, sprinkle them over the chocolate while it is still soft, gently pressing them in to adhere.
Let the toffee cool completely at room temperature, or speed up the process by placing the pan in the refrigerator for about 30 minutes until the chocolate is fully set.
Once cool and firm, break the toffee into bite-sized pieces and enjoy!
Store the Heath Bars in an airtight container at room temperature for up to a week or in the fridge for extended freshness.
Nutrition Facts
Calories |
3912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 596.8 g | 217% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 553.0 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 683 mg | 15% | |
*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.
