Best Heath Bar Candy Recipes

HEATH BAR CANDY

Steps:

• Mix sugar, butter, and 1/2 cup nuts in a medium iron skillet and stir constantly over medium-low heat.
• Mixture will become light brown, smell caramelized, and spoon tracks will show as you stir.
• Cook until it reaches the hard crack stage when dropped in cold water (300 degrees on a candy thermometer).
• Pour mixture on a cookie sheet with sides.
• Unwrap Hershey's Bars and place on hot candy - then spread it all over as it melts a bit.
• Sprinkle with remaining pecans. Let cool completely then break into pieces.
• Store covered at room temperature.

FRUIT DIP / CANDY BAR DIP (HEATH BAR OR BUTTERFINGER)

Steps:

• Using electric mixer, cream together cream cheese and butter.
• Slowly blend in confectioners sugar.
• Mix in crushed candy.

HEATH BAR CANDY

Steps:

• 1. Combine first three ingredients and boil, stirring constantly, until it thickens and is the color of a brown paper bag. This will take about 10-12 minutes of constant stirring. The consistency will go through about four stages in looks. Be careful not to overcook or it will taste scorched.
• 2. Pour over a lightly greased 12 x 18 cookie sheet, spreading it as fast as you can into the pan. Sprinkle chocolate chips over hot candy and let melt. Spread the chocolate over the candy.
• 3. It's tricky to get it just the right color. Too light and it doesn't have the toffee consistency and flavor, too dark and it tastes burned. BE CAREFUL HANDLING CANDY WHEN HOT BECAUSE IT IS VERY, VERY HOT!

HEATH BAR CANDY

Steps:

• 1. Melt butter and sugar.
• 2. Add 1 cup pecans.
• 3. Cook until hard crack. 310 degrees. STIR CONSTANTLY.
• 4. Pour into buttered cookie sheet, spread, then sprinkle remaining nuts.
• 5. Place 6 milk chocolate candy bars on top. When melted spread lightly.
• 6. Refrigerate 20 minutes or more then break into pieces.