Homemade Heath Bars-Happy Bars

Homemade Heath Bars-Happy Bars

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup Sliced Almonds

  • 1

    pound Unsalted European Butter

  • cup Granulated Sugar

  • ½

    teaspoon Salt

  • ¼

    cup Dark Corn Syrup

  • cup Water

  • 2

    bags Semi-Sweet Chocolate Chips

  • ½

    cup Vegetable Oil


Preheat your oven to 350°F. Lay your Almonds out in an even layer on a baking sheet and toast until light golden brown, about 12 minutes. Remove from the oven and finely chop. Set aside. Spray a 10x15” jelly roll pan with cooking spray then line it with foil, smoothing out any creases. Spray the foil then set aside. In a large saucepot over medium heat, melt the Butter. When the Butter has melted, add the Sugar, Salt, Corn Syrup and Water. Attach a candy thermometer to the side and bring the mixture to a boil. Continue to boil without stirring until the temperature reaches soft crack stage, 280°F. Have a pastry brush in water nearby to brush the sides of the pot, preventing crystallization. After the mixture reaches 280°F, pour immediately into your prepared pan and let sit about 5 minutes, until you can score the toffee with a knife. After the toffee sits a while longer, you can cut it in to bars. Blot the cooled bars with a paper towels to wipe off excess grease. Meanwhile, place the Chocolate Chips over a double boiler set over medium heat. When the chips have completely melted, stir in the Oil. This will thin out the Chocolate and give it a nice glossy sheen. Using a fork, dip each bar into the Chocolate, letting all the excess drip off. Place on a baking sheet lined with foil or wax paper to finish setting up. Repeat with the rest of the bars. Refrigerate to keep light and crispy. Helpful Tips 1. Use a European butter or butter with more fat 2. You can make it with any type of chocolate


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