They might not be the flashiest of Hershey's candies, but Heath Bars have always been one of my favorites. Turns out they're really easy to make, too! All it takes are some basic kitchen ingredients, along with a bit of time, and you're good to go.

Not only do these bars taste delicious on their own, but also can be broken up to be used in ice cream or cookies. 

Step 1: Gather Ingredients and Materials

You will need: 
  • chocolate chips (1 or 2 bags should be fine)
  • 2 cups (1 pound, 4 sticks) of butter
  • 2 and 2/3 cups granulated sugar
  • 1/3 cup water
  • 1/4 cup light corn syrup
If you feel like adding a little something-something to you heath bars, feel free to incorporate chopped nuts. Another way to make your toffee richer is to add a splash of cream. I took the traditional route and didn't include these, but it's up to you!

As far as kitchen supplies go, you will need
  • 1 large pot
  • a big baking sheet with sides at least an inch tall
  • a trustworthy candy thermometer (I was able to find one at my local market for around $5)
<p>Thank you! ~^.^~</p>
ya wtf? why are some of you guys calling these &quot;HEALTH&quot; bars. Seriously, go get an education. 1st off the title clearly says &quot;heath,&quot; not &quot;heaLth&quot; 2nd, theres nothing healthy about these.
<p>sorry for your &quot;lack of reading&quot; correct ability. But the title obviously reads &quot;Heath&quot; not health. </p>
I made these a few months ago and they did not turn out. The temp on my themometer said it was at the right point, I even let it go like 15 over that, but it never changed to that dark color. When I poured it into a 9x13 baking pan it ended up really thick maybe 1/2 inch. It was very crumbly. It tasted like grainy sugar. Not sure if it was heating issue or putting it in a pan that was too small and needed to thin out more. The corners and tops seemed close to working correctly. I would love some tips on what may fix it. Thanks
So I could feasibly make these with DARK Chocolate. The way they ought to be made. IMHO.
These look so good! My mom loves Heath bars and her birthday is coming up, so I'm pretty sure I know what I'll be giving her this year!
SOOOOOOO making this thanks so much
I literally cried out in joy when i saw this :D I could live my life just eating toffee
I see health bars in the comments... but I see 4 sticks of butter as the first ingredient.<br><br>If they aren't healthy, I bet their tasty!
Title says heath bar. No L. Of course candy in general is unhealthy, but oh so tasty :p
I am about to make these right now!!!! I will report back when they are done! :) I added a splash of milk!
Ok, I made them. they taste GREAT, time consuming on the choclate dipping, but I have a 4 yr old and a 2 yr old running around...who wanted to help..so it took forever and got messy!!! BUT they do taste great... only my toffee...even after being refridgerated over night ended up chewey....I bit into it and it was hard, and perfect, as I was chewing towards the end it gave off a carmel consistency?? did I do something wrong or is that just how it is ??Not complaining, it was GREAT!!! :) Thanks!
Two things, calibrate your thermometer and adjust your temperature if you are above sea level.<br><br>From: http://allrecipes.com//HowTo/candy-making-tips/Detail.aspx<br><br>&quot;Test your thermometer to make sure it is accurate. (You will need to do this every time you make candy.) Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C).&quot;<br><br>and<br><br>&quot;For every 500 feet above sea level, decrease the temperature by one degree. If you live at an altitude of 3500 feet and the recipe calls for cooking to 234 degrees F (112 degrees C), cook it to 227 degrees F (108 degrees C).&quot;
Hmmm...no, this didn't happen for me. I'm still pretty new to candy making, so below are my two best guesses. Glad to hear your heath bars were tasty!<br /><br /><br />I suggested aiming for 290 degrees when cooking the toffee. This is right below the "hard crack" line on most candy thermometers. I assume that once the toffee hits this mark it should have the crunchy-texture the whole time you're chewing. I suggested a temperature shy of "hard crack" knowing the toffee will keep cooking for a bit even after removing from heat.<br /><br /><br />Another thing that might have happened is the toffee got a little stale. I allowed mine to cool for the afternoon, but then covered in chocolate as soon as possilbe so the toffee would stay fresh in it's chocolate-y envelope. Perhaps if your "undunked" toffee was not wrapped before being put in the fridge then it got stale?<br /><br />
I've never made toffee (Hope to use your recipe soon!) However I have been making peanut brittle for the last 7-8 years. I don't know that you want toffee to be as crunchy as peanut brittle is - But for peanut brittle I bring the temperature to about 305 and take it off. For me it only climbs about 5 degrees after removing it from the heat
Thanks for the input mojobo1 and mrszink02! I've edited my instructable to make that step a bit clearer.
Kaz I think your steps were VERY clear....my candy thermometer might be off (it's old!) again, not complaining whatsoever, it still tasted great!!!! I will just try cooking to a higher temp next time!! It didn't stop any of us from eating it all either!!! :)
I think there are a number of people mis-reading HEATH bars as HEALTH bars? I did the same off the news letter, but then realised they are a homemade version of a commercially available candy bar. They look awesome BTW!
I made these tonight and they turned out perfect ! My candy thermometer absolutely just quit working during the cooking but due to the great and thorough instructions I was able to carry out the rest of the cooking and took it off the heat at the correct time. My Dad loved Heath Candy Bars and since he is no longer with us it makes it that much sweeter to eat one. Thank you for a great recipe- I will be making these again and again.
You do not need a candy thermometer to make this. Just cook it until it is the &quot;right&quot; color. You are actually 'burning' the sugar. That is what gives it the taste. Some prefer it darker, some lighter. If you want to add nuts, i.e. almonds, break them up and add them at the end. They will toast nicely. All you really need is one pound of butter and one pound of sugar. Try this it works. Do some research! Thoroughly taste (eat) it made both ways! It is all for the sake of science right? The lazy way to put the chocolate on is to put the chips on top after pouring it into the pan.<br> <br> GLO
OMG! That looks so good. But you know what would make it perfect? I will make mine with dark unsweetened chocolate and then double dip it. :D (yeah, like i need to add more sugar to candy, ha)<br><br>BTW Corn Syrup is not necessary to make this kind of candy. Just measure out tightly packed brown sugar instead. It also gives it more of a break away crunch when you bite it off instead of breaking like glass. =o<br><br>I don't think you will need any water if using the brown sugar instead. I make toffee like this all the time. (well, used to before the diet. lol) I'll make this as soon as my will wears down a bit more. ;)<br>
I made them!! Very good, a few friends of mine even said &quot;They taste like Heath bars&quot; without me mentioning it before hand. However I do have a question, how hard are they supposed to be? I took it off the heat at 300 degrees, and they were basically the hardness I would expect from peanut brittle. Are they supposed to be ever so slightly chewy? Or is this what it's supposed to be? Thanks :) Loved the recipe, sprinkled some chopped pecans over some of them!
Oh there is nothing healthy about these <a href="http://en.wikipedia.org/wiki/Heath_bar">heath bars</a>&nbsp;- but that's what makes them so scrumptious.
They look scrumptious. I'm wondering about your title? Are they &quot;health bars&quot; or perhaps really awsome candy? You put together an excellent Instructable.
Oh there is nothing healthy about these <a href="http://en.wikipedia.org/wiki/Heath_bar">heath bars</a>&nbsp;- but that's what makes them so scrumptious.
Great recipe and 'ible!!! I just made them and their delicious :)
These do look so very delicious.Maybe I can get my girlfriend to make me a couple of these bars.
uhmmm why are these not in my mouth? these looked amazing when you brought them into the lab, and i WISH i could have had one. Man, all that butter gets me all excited! haha
This'll be great with dark chocolate. Thanks!

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Bio: Former Instructables employee. Living in San Francisco amidst the fog. I love getting my hands dirty by taking on new projects, developing unique skills and ... More »
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