Fork and Beans

Making food fun for the family

Homemade Vegan Heath Bars

by

 

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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
Print Recipe

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

 

signature

 

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.

Reader Interactions

Comments

  1. Sharon Razo

    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

    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.

    ★★★★★

  4. Malini

    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!

  5. Kathleen

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

  6. Kye

    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

      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

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

    • Cara

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

  10. Dawn

    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!

  12. Andrea @ Vibrant Wellness Journal

    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!

  14. Lizzie

    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!

  21. Anna {Herbivore Triathlete}

    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

    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.

Trackbacks