Homemade Vegan Heath Bars


So I made the vegan Honeycomb the other day and thought that I was on my way to figuring out Butterfingers. Strike that because along the way to achieving that I actually found myself creating Heath Bars. Homemade Vegan Heath Bars.themeScore (skor) n. To take a kitchen knife in order to show hard candy who is boss. (Or: To mark with lines or notches, especially for the purpose of keeping a record).

Making toffee or any hard candy that you will be cutting into specific pieces involves the candy process known as “scoring.”  It’s a rather simple concept–basically before the candy becomes set and hard, you are marking where and what shape you desire for the candy. Once the candy comes out of the saucepan, you are allowing it to cool off for a brief moment. Once it breathes in the pan of your choosing, you are taking a knife to divide it into it’s shape. At this point the candy is still soft enough to allow the knife to glide through.

That, friends, is what scoring is all about. Easy right?

Homemade vegan Heath Bars. I'm drooling!Now that you are one step closer to becoming the master candy-making machine that I know you all are, try out these Homemade Vegan Heath Bars and put your scoring skills to practice. I bet you won’t be able to stop eating at just one piece.

Homemade Vegan Heath Bars
Prep time
Cook time
Total time
Serves: 24-ish pieces
  • ⅔ c. granulated sugar
  • ⅓ c. nondairy butter
  • ⅓ c. corn syrup (or use maple syrup or brown rice syrup)
  • ⅓ c. water
  • ⅓ c. peanut butter (or nut butter of choice)
  • 2½ tsp baking soda
  • 1 tsp vanilla
For chocolate coating
  • 1 c. nondairy chocolate chips, melted
  1. Take a 8x8 pan, line with parchment paper and set aside.
  2. In a medium saucepan, combine sugar, corn syrup, butter, and water together. Stir on medium heat until sugar is dissolved and butter has melted.
  3. Once the mixture is brought to a boil, place a candy thermometer inside and do not stir. You want the temperature to reach somewhere between soft and hard crack status (this will take around 10 minutes).
  4. At around 300 degrees, place the peanut butter into the saucepan and stir.
  5. Remove from heat and add the vanilla and baking soda. Pour into 8x8 pan.
  6. Allow the toffee to set for a couple of minutes. You will notice that the longer it sits, the harder it will become. You want to "score" (see post for definition) the candy before it completely sets so don't waste too much time letting it cool.
  7. Let the toffee sit for an additional 15-20 minutes to completely cool.
  8. It should be easy at this point to break the scored candy pieces off.
  9. Dip each piece into the melted chocolate. Allow to set on a piece of parchment paper either on the kitchen countertop or if you are impatient like I am, place in freezer for several minutes.
Nutrition Information
Serving size: 1 piece Calories: 116 Fat: 6.5g Carbohydrates: 14g Sugar: 10g Sodium: 157mg Fiber: 0.5g Protein: 1.4g




OptinMonster allows you to explode your email list by using our incredible exit intent technology.


  1. Hi, do you have a recipe for the chocolate coating that is from scratch?
    Maybe one that is on a different recipe of yours? These look absolutely amazing!

  2. I don’t see where your ingredients say how much chocolate to add. Am I missing it somewhere?

  3. Hey, my toffee turned with a texture very similar to the vegan butterfingers recipe… did I do something wrong? Any suggestions on how to fix it?

    • I think I figured out what I did. I believe that I should have stirred the peanut butter in for a longer amount of time. Thank you! They taste delicious! THANK YOU SO MUCH SORRY FOR THAT!

  4. Could honey be substituted for corn syrup in this & your recipe for lemon drops? I have a severe allergy to corn.

    • You could try honey, agave or maple syrup. Not sure how exactly it would yield in flavor but it’s definitely worth the shot.

  5. Oh my gawd, I adore anything toffee, and these are making me drool! Haven’t had a Heath bar in years. :)

  6. Vegan Heath Bars! You are my hero! These are beautiful and I think I want to eat 7 of them right now.

  7. My mother would love me forever if I made her some of these. She already loves me, but you know what I mean. Another amazing candy makeover!

  8. OMG! I want a chunk now to mix in with coconut milk ice cream!

  9. Looks amazing– I too loved these as a child! But corn syrup is definitely a problematic ingredient for a lot of folks. But there is organic (non-gmo) corn syrup out there. Wholesome sweeteners makes a light corn syrup that I can’t wait to try for this recipe!

  10. When this showed up in my feed reader, I said out loud to an empty room, “OH MY GOD!” I used to love Heath Bars when I was a kid!

  11. Perfect timing! The husband was just talking about how much he misses Skor bars. I think I will surprise him with a batch of these!

  12. I have no words, except— oh my freaking goodness!

  13. Oh my days, this blog is going to make me fat!

  14. I remember scoring well from pottery in HS! :-)

  15. Wow! This is some serious candy making right here! These look perfect!

  16. Do you put it in the 8 x 8 pan before it cools?

  17. I don’t think I’ve ever had a Heath Bar, but I totally want one of these. STAT.

  18. Heath Bar and Skor bars have always been one of my favorite candy bars! I used to buy a Skor bar at the high school store every day after lunch and then savor it by sucking the chocolate off and then sucking on the toffee part. Yum, yum!

  19. They do look good, don’t they? I think I need to be either making about a gallon of invert sugar or buying a case of Lyle’s Golden Syrup. You li’l ole candy maker you.

  20. I’ve never had a “Heath Bar” but it looks like chocolate-coated toffee which sounds amazing!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: