Heath Bar Recipe
Make Heath Bar Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Candy Base (Toffee)
Chocolate Coating
Almonds
Method
Candy Base (Toffee)
- 1
Prepare pan and ingredients
Line a 9x13-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang for easy removal. Lightly butter the parchment or spray with neutral oil. Measure ingredients and have a reliable candy thermometer ready (or an infrared thermometer).
- 2
Combine sugars and butter
In a heavy-bottomed 3–4 quart saucepan, combine 1 cup unsalted butter, 1 cup granulated sugar, 1 cup packed light brown sugar, 2 tablespoons light corn syrup, and 2 tablespoons water. Stir gently over medium heat until the butter melts and the sugars dissolve, about 3–4 minutes. Do not allow splattering on the sides; use a wet pastry brush to wash down any sugar crystals if needed.
- 3
Boil to hard-crack stage
Attach the candy thermometer to the saucepan without touching the bottom. Increase the heat to medium-high and bring the mixture to a steady boil. Without stirring, occasionally swirl the pan to promote even heating. Boil until the mixture reaches 300°F (149°C) — the hard-crack stage — this typically takes 8–12 minutes. Watch carefully to prevent burning; the toffee should turn a deep golden amber.
- 4
Finish toffee
Remove the pan from heat immediately when it reaches 300°F. Carefully stir in 1 teaspoon fine sea salt and 1 teaspoon pure vanilla extract (mixture will bubble and steam). Quickly pour the hot toffee onto the prepared lined baking sheet, spreading it evenly with an offset spatula to a roughly 9x13-inch rectangle. Work quickly — the toffee sets fast. Let cool at room temperature for 20–30 minutes until fully firm.
Almonds
- 5
Toast and prepare almonds
While the toffee cools, toast 1 cup slivered almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to stop cooking and let cool. Once cooled, chop any large slivers coarsely so the nut pieces are roughly 1/8–1/4 inch. Set aside.
- 6
Top toffee with almonds
When the toffee surface is still slightly warm but firm (not liquid), sprinkle the chopped toasted almonds evenly across the top so they adhere. Press very gently with a piece of parchment to ensure contact if needed. Allow toffee to cool completely.
Chocolate Coating
- 7
Melt chocolate
Place 10 ounces milk chocolate chips and 1 tablespoon vegetable oil in a microwave-safe bowl. Microwave in 20–30 second bursts at 50% power, stirring between intervals, until smooth and fully melted. Alternatively, melt chocolate and oil in a heatproof bowl set over barely simmering water (double-boiler), stirring until smooth. Remove from heat and let cool for 2–3 minutes — warm but not hot.
- 8
Top toffee with chocolate
Once the toffee is completely cooled and set, flip the slab out of the pan using the parchment overhang (toffee will be on top). Peel off the parchment used in the pan (if it’s on the underside) and place the toffee on a clean parchment-lined surface with the almond-topped side up. Pour the melted chocolate evenly over the almond-toffee surface and spread with an offset spatula into an even layer, covering the entire slab. Lightly tap the slab on the counter to remove air bubbles.
- 9
Set chocolate and cut bars
Let the chocolate set at room temperature until firm, about 1 hour, or speed up the process by placing the slab in the refrigerator for 15–20 minutes. Once the chocolate is fully set, use a sharp chef’s knife to cut into bars roughly 1 inch wide by 3 inches long (or your preferred bar size). Wipe the knife clean between cuts for neat edges. Store bars in an airtight container layered between parchment at cool room temperature or in the refrigerator for up to 2 weeks.