heath bar

Heath Bars

(2 sticks) salted butter

white sugar

corn syrup

water

milk chocolate chips, (melted)

almonds

Line an 11x7-inch pan with well-greased wax or parchment paper. Set aside.

Melt the butter on low in a heavy saucepan. Stir in the sugar, syrup and water. Stirring constantly, use a candy thermometer and cook until the mixture reaches 305 degrees F.&nbsp;

Pour the hot candy onto the prepared pan. Spread the mixture to the edges. Allow to sit until the mixture is stable but still hot. Spread the melted chocolate chips over the top. Sprinkle nuts over the top of the chocolate and gently press in.

Allow the candy to cool and harden. Break into pieces and store in an airtight container.

https://embed.mediavine.com/videos/qhiapb3to6f1pnycg6jt

This recipe for homemade Heath Bars is a perfect copycat of the classic Heath Bar candy bar.  Chocolate covered toffee with nuts sprinkled on top.

This recipe comes from my mom - a Christmas tradition I&#x27;ve been enjoying since I was a kid. With buttery toffee, chocolate, and nuts, it tastes like a homemade Heath bar!

Toffee 

1-1/2 c. granulated sugar

mini semisweet chocolate chips

c. finely chopped roasted almonds

Maldon sea salt flakes

This recipe works best when you prep everything...

This recipe works best when you prep everything first. Line a 15″ x 10″ rimmed pan with foil, extending over the edges. Butter the sides of a heavy-bottomed 2-quart sauce pan with the 1/2 teaspoon of butter. And measure out all ingredients.

Place sauce pan over medium heat and melt...

Place sauce pan over medium heat and melt remaining 1-1/2 cups butter. Then stir in sugar, corn syrup, and water with a wooden spoon. Nudge the heat up just a bit (nearly medium-high) and stir fairly constantly, until mixture comes to a boil.

Clip candy thermometer to the inside of the...

Clip candy thermometer to the inside of the sauce pan. Stir only occasionally and briefly with a wooden spoon, slowly and evenly, until candy thermometer reaches 305° F - this should take about 15 to 17 minutes. The mixture will change color as it cooks, from very light to deep amber. Watch carefully, especially near the end, as the temperature rises at a faster rate right at the end. Immediately remove sauce pan from heat. 

Pour hot liquid toffee mixture into foil-lined pan. Allow to...

Pour hot liquid toffee mixture into foil-lined pan. Allow to sit until mixture is stable, but still hot - this should take 2 to 3 minutes.

Quickly sprinkle mini chocolate chips over the top...

Quickly sprinkle mini chocolate chips over the top of the hot toffee, in an even layer. Cover pan with foil to seal in heat and melt the chocolate chips. Let sit for 3 minutes undisturbed, or until all the chocolate chips look glossy. Then spread the melty chocolate chips into an even layer - an offset spatula works great for this. Immediately sprinkle with the chopped nuts and sea salt flakes.

Chill until firm - I place the pan...

Chill until firm - I place the pan in the freezer for 30 minutes. Remove pan from freezer, lift toffee out of pan by pulling up on the foil, and transfer to a large cutting board. With a large, heavy, sharp-tipped knife, press into the top of the candy to crack it into pieces. Start toward the outer edge and work your way in. Store in airtight container in a cool place. Keeps very well in the freezer.

A sweet, decadent dessert to please a crowd!

Paul Newman Cake

box German Chocolate Cake Mix (plus ingredients on the back of the box)

vanilla extract

cornstarch

Mrs. Richardson’s Butterscotch Caramel Ice Cream Topping (divided)

(7 ounces) sweetened condensed milk

Cool Whip (thawed)

Heath bars (chopped)

Preheat oven to 350 (or whatever temp it says on the cake box)

In a large bowl, combine all the ingredients for the cake plus vanilla extract and cornstarch. Bake according to package directions in a 9×13 baking pan.

Poke holes into the top of the cake using the end of a wooden spoon or a large meat fork.

In a small bowl, combine about 3/4 of the ice cream topping (save the other 1/4 for later) with sweetened condensed milk. Mix well.

Pour over the top of the cake, spreading if necessary to cover the whole cake. Then, spread Cool Whip on top.

Sprinkle with chopped Heath bars and drizzle with remaining ice cream topping. Chill until serving.

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Top 4 heath bar recipes from across the web

The most viewed heath bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Heath Bars

Toffee

Paul Newman Cake

Heath Bars

The most viewed heath bar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine