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Homemade Vegan Heath Bars

September 15, 2013 by Cara

 

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.

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Homemade Vegan Heath Bars

★★★★★ 5 from 1 reviews
  • Author: Fork & Beans
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 24-ish pieces 1x
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Ingredients

Scale
  • 2/3 c. granulated sugar
  • 1/3 c. nondairy butter
  • 1/3 c. corn syrup (or use maple syrup or brown rice syrup)
  • 1/3 c. water
  • 1/3 c. peanut butter (or nut butter of choice)
  • 2 1/2 tsp baking soda
  • 1 tsp vanilla

For chocolate coating

  • 1 c. nondairy chocolate chips, melted

Instructions

  1. Take a 8×8 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 8×8 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

  • Serving Size: 1 piece
  • Calories: 116
  • Sugar: 10g
  • Sodium: 157mg
  • Fat: 6.5g
  • Carbohydrates: 14g
  • Fiber: 0.5g
  • Protein: 1.4g

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

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YOU ALSO MIGHT LIKE:

  • Homemade Lemon Drop CandiesHomemade Lemon Drop Candies
  • Vegan Caramel SauceVegan Caramel Sauce
  • Homemade Vegan “Honeycomb”Homemade Vegan “Honeycomb”
  • Vegan Salted Caramels (Corn Syrup-Free)Vegan Salted Caramels (Corn Syrup-Free)

Filed Under: Chocolate/Candy, Copycat Treats, Dairy-Free, Desserts, Egg Free, Gluten-Free, Kid-Friendly, Vegan Tagged With: candy, chocolate, gluten free, vegan, VeganMoFo

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Vegan Caramel Sauce
Next Post: Homemade Lemon Drop Candies »

Reader Interactions

Comments

  1. Sharon Razo

    April 19, 2019 at 12:52 pm

    I love Heath bars but am intolerant to lots of things. So I was really excited to try this recipe. When the temp hit 300 and I stirred in the peanut butter it became a dry crumbly mess. I added the vanilla and baking soda and nothing happened. I went ahead and pressed it into a pan. It hardened somewhat but was so crumbly I could hardly keep it in one piece to cover with the chocolate. It tastes good still and I’ll still eat it but no where near a Heath bar. What did I do wrong? I’d like to try again. Thanks for your help

  2. Cait

    November 3, 2016 at 1:24 pm

    I LOVE YOUR CANDY RECIPES! <3 You complete my vegan life.

    I tried this recipe today and I'm commenting because I'm sure there are plenty of other crunchy people like me who buy natural peanut butter… the kind you have to stir… and then refrigerate………………

    …… yeah.

    So. Don't add cold peanut butter to a pan of boiling hot sugar. The results are still delicious so of course I'm going to eat it and this recipe gets 5 stars, but the texture is hilariously wretched. It wasn't until the pb plopped down in the pan that my brain went, NO!!!! IT'S COLD!!! STUPID!!!

    I'm pretty sure the lack of toffee in my stomach was clouding my judgment.

    TL;DR: Bring your PB to room temp before you make this.

    ★★★★★

  3. michaela

    September 23, 2016 at 1:47 pm

    I just came across this recipe and was wondering if you used dark corn syrup?

    • Cara

      September 26, 2016 at 5:44 am

      I used light but you could always try dark if that is all you have on hand.

  4. Malini

    August 24, 2014 at 3:03 pm

    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!

    • Cara

      August 24, 2014 at 3:07 pm

      Malini, you can use this recipe: http://www.forkandbeans.com/2012/10/01/raw-chocolate-bars/
      Just dip them into the melted chocolate and allow it to set in the freezer. It will be a lot more melty but that just means there is more to lick off your fingers 🙂

  5. Kathleen

    August 17, 2014 at 5:24 pm

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

    • Cara

      August 24, 2014 at 3:07 pm

      I just added it to the ingredients Kathleen 🙂

  6. Kye

    October 8, 2013 at 7:23 pm

    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?

    • Kye

      October 8, 2013 at 7:26 pm

      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!

  7. Elle

    October 4, 2013 at 9:58 pm

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

    • Cara

      October 6, 2013 at 8:53 am

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

  8. Chef Amber Shea

    September 24, 2013 at 8:18 am

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

  9. Kiersten @ Oh My Veggies

    September 17, 2013 at 4:20 pm

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

    • Cara

      September 17, 2013 at 4:51 pm

      Well, you can come on over and join me. I just ate 2. Only 5 more to go… 🙂

  10. Dawn

    September 17, 2013 at 1:23 pm

    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!

  11. kendy

    September 16, 2013 at 5:56 pm

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

  12. Andrea @ Vibrant Wellness Journal

    September 16, 2013 at 4:10 pm

    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!

    • Cara

      September 17, 2013 at 4:58 pm

      Thank you for the tip, Andrea! Very helpful…

  13. Becky Striepe

    September 16, 2013 at 1:26 pm

    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!

  14. Lizzie

    September 16, 2013 at 9:44 am

    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!

    • Cara

      September 17, 2013 at 4:58 pm

      I must have been reading the husband’s mind! Tell him “You’re welcome” 🙂

  15. luminousvegans

    September 16, 2013 at 9:03 am

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

    • Cara

      September 17, 2013 at 4:53 pm

      I’d say those are a good choice of words 🙂 xo

  16. Hannah

    September 16, 2013 at 4:55 am

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

    • Cara

      September 17, 2013 at 4:53 pm

      Haha, I have never promised healthy recipes, that is for sure 😉

  17. Amanda

    September 15, 2013 at 7:48 pm

    I remember scoring well from pottery in HS! 🙂

  18. Brooke (Crackers on the Couch)

    September 15, 2013 at 5:50 pm

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

    • Cara

      September 17, 2013 at 4:53 pm

      That’s cuz I’m a serious candy eater… xo

  19. Kim

    September 15, 2013 at 4:18 pm

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

    • Cara

      September 17, 2013 at 4:52 pm

      Hi Kim…and yes 🙂

  20. Lindsay at Kitchen Operas

    September 15, 2013 at 4:16 pm

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

  21. Anna {Herbivore Triathlete}

    September 15, 2013 at 4:15 pm

    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!

  22. Laurel

    September 15, 2013 at 3:51 pm

    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.

  23. Emma

    September 15, 2013 at 2:39 pm

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

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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