Homemade Heath Bars-Happy Bars

By KimberlyB

Ingredients

• 3/4 cup Sliced Almonds
• 1 pound Unsalted European Butter
• 2 1/2 cup Granulated Sugar
• 1/2 teaspoon Salt
• 1/4 cup Dark Corn Syrup
• 1/3 cup Water
• 2 bags Semi-Sweet Chocolate Chips
• 1/2 cup Vegetable Oil

Details

Adapted from abc.go.com

Preparation

Step 1

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