Homemade Heath Bars Recipes

HEATH BARS

Steps:

• 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.
• 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.

HOMEMADE HEATH BARS

Steps:

• Line a rimmed baking sheet with parchment paper. Measure out vanilla and almonds; set aside.
• In a large Dutch oven, bring butter, sugar, water, and salt to a boil, stirring constantly. Once butter and sugar are melted, insert your candy thermometer, making sure it is covered by the mixture but not touching the bottom of the pot. Cook, continuing to stir, until mixture reaches 298 degrees (hard crack stage). Remove from heat and quickly stir in vanilla, then pour mixture onto the prepared baking sheet. Smooth out with a spatula, sprinkle on almonds, then set aside to cool for at least an hour.
• Once toffee has cooled, place chocolate in a microwave-safe bowl. Microwave on high in 30-second increments, stirring after each. Heat until just melted, then pour over cooled toffee and spread even with a spatula. Allow to harden, then break into pieces and serve.

HOMEMADE HEATH BARS

Steps:

• Grease a 15-in. x 10-inch pan with 1 tablespoon butter and set aside. ( I use my silpat mat here for lining the pan and it works great.)
• In a large pan, melt the remaining butter. Add the sugar, corn syrup and salt. And cook and stir over medium heat until a candy thermometer reads 295 degrees. This is hard-crack stage. Be careful doing this part because it is hot and you don't want to burn yourself.
• Quickly, and I do mean quickly before it hardens, pour into 15 x10 inch pan.
• Let stand at room temperature until completely cooled and hardened. This will take about 2 hrs.
• In a microwave, melt chocolate chips on 50% power, stirring every 30 seconds until melted. Spread over toffee.
• Let stand for 1 hour, you can also put this in the fridge to harden the chocolate up.
• Break into bite-size pieces. Store in an airtight container.
• Enjoy!

HEATH BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat butter well and blend in sugar, egg yolk and vanilla.
• Mix in flour, 2/3 cup HEATH bars and nuts by hand.
• Press into ungreased 10 x 15 inch cookie sheet.
• Bake 18- 20 minutes or until browned.
• Immediately sprinkle remaining HEATH bars evenly over top.
• Cool slighty and cut into bars while still warm.

HEATH® BAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar with an electric mixer in a large bowl until creamy. Beat egg and vanilla extract into the butter mixture.
• Sift flour, baking soda, and salt together in a separate bowl; stir into the butter mixture. Fold chopped candy bars into the mixture. Drop batter by the teaspoonful onto prepared baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to cooling racks to cool completely.