Heath Bar Crunch Recipe

Prep and combine dry ingredients

Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line it with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp fine sea salt until evenly combined.

Cut in butter and form dough

Work 0.75 cup cold cubed unsalted butter into the flour mixture using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle 2 tablespoons cold water over the mixture and gently mix until it holds together when pressed; add a teaspoon more water only if too dry.

Bake crust

Press the dough evenly into the prepared 9-inch pan to form a compact crust. Dock lightly with a fork to prevent bubbles. Bake 18–22 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool slightly while preparing the caramel.

Melt caramels

Place 12 oz caramels (unwrapped) or caramel bits in a small saucepan with 0.25 cup heavy cream and 1 tablespoon unsalted butter. Warm over low heat, stirring constantly until the caramels are fully melted and smooth, about 5–7 minutes. Alternatively, melt in a microwave-safe bowl in 20–30 second bursts, stirring between bursts until smooth.

Season and pour

Stir 0.25 tsp sea salt into the caramel. Immediately pour the warm caramel over the baked crust and spread evenly with a spatula to cover the surface. Return the pan to the oven for 3–4 minutes (optional) to help the caramel set slightly, then remove and let cool at room temperature for 15–20 minutes, or until tacky but not runny.

Prepare ganache

Place 1 cup semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, gently heat 0.5 cup heavy cream until it just begins to simmer (small bubbles at the edge), then pour the hot cream over the chocolate chips. Let sit undisturbed for 1–2 minutes, then stir until smooth. Stir in 1 tablespoon unsalted butter until glossy.

Top with ganache

Pour the ganache over the slightly cooled caramel layer and spread evenly with an offset spatula to the edges. Work quickly before ganache firms.

Add Heath pieces and nuts

While the ganache is still warm and spreadable, evenly sprinkle 1 cup coarsely chopped Heath bar pieces over the chocolate. If using, scatter 0.25 cup toasted chopped pecans on top. Lightly press the pieces into the ganache so they adhere.

Season and set

Lightly sprinkle 0.25 tsp sea salt over the topping for contrast. Allow the assembled bars to cool at room temperature until set, about 1–2 hours, or place in the refrigerator for 30–45 minutes to speed setting.

Optional drizzle and garnish

If desired, warm 2 tablespoons melted chocolate and drizzle over the set bars. Sprinkle 2 tablespoons extra crushed Heath pieces on top for presentation.

Slice and store

Using the parchment overhang, lift the slab from the pan. Place on a cutting board and cut into 16 bars (4x4 grid) or 9 larger squares. Store in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. If refrigerated, allow bars to sit 10–15 minutes at room temperature before serving for best texture.