Toffee Bits From Scratch – Heath Bar Copy Cat – No Corn Syrup

This Toffee Bits recipe is made from scratch, and it is the perfect Heath Bar copy cat. I love to crush them into bits, and use them in so many other recipes. But, one thing I love most about this recipe is that I use maple syrup instead of High Fructose Corn Syrup. So, I know exactly what goes into this candy. Also, these make the perfect simple home made gift.

One of our favorite recipes to use these Toffee bits in is an Apple dip that is inspired by a treat we had years ago at a restaurant called PDQ while traveling in Florida. We would go there just to order the apples and Toffee Dip, because, yes it was that good! Well, after 2020 (we all know about the changes this year brought us) they removed that dip from their menu completely. And ever since we have been on the quest to recreate this amazing apple Toffee dip. You can find that recipe HERE.

Another great recipe to use these Toffee Bits in is my Browned Butter Toffee Cookie Recipe made with Fresh Milled Flour, HERE. Recipe coming soon!

Ways To Use These Homemade Toffee Heath Bar Bits

These little Toffee Heath Bar Bits are so yummy all on their own, especially knowing they are not made with any high fructose corn syrup! But, here are some other recipe ideas you can add these little gems of delight in!

• Cookies- Add to any cookie recipe, try out my browned butter toffee cookies, HERE.
• Brownies & blondies- I have a Fresh Milled Flour Blondie recipe, HERE and a Brownie recipe HERE.
• Cakes & cupcakes- Try in your favorite cake recipe, I have a yellow cupcake recipe, I think these would be yummy in, HERE!
• Cheesecake (baked or no-bake)- I have a easy cheesecake in the pressure cooker recipe, HERE.
• Frostings & fillings- My Vanilla Buttercream, HERE would be so amazing with these added.
• Ice cream & frozen desserts
• Granola & granola bars- Add them to my chewy granola bar recipe HERE.
• Yogurt, oatmeal, or parfaits
• Snack mixes & Trail mixes

Ingredients To Make Toffee Bits Like A Heath Bar Copy Cat

• 2 cups unsalted butter 454g (4 sticks)
• 2 cups raw cane sugar 400g
• 1 TBSP Maple Syrup 20g
• 1/4 tsp salt (can omit if using salted butter)
• 1&1/2 cup chocolate chips 260g (any variety you like, I like to use semi-sweet)

Instructions To Make These Heath Bar Copy Cat Toffee Bits

1. Firstly, prepare your baking pan, because when the mixture is ready, it hardens very quickly. So, make sure to have this ready before you begin. To do this, add parchment paper to a large 10×15 baking pan (Jelly Roll pan size). If you only have a smaller pan, the mixture will be thicker in the end. So, you can divide into two smaller pans if needed.
2. Then, in a large heavy bottom pan, melt the butter on medium heat.
3. Once the butter is mostly melted, then add the sugar, maple syrup, and salt. Cook this mixture, while stirring slowly, on medium to medium-high heat until it bubbles up and becomes lighter in color. You will notice a texture change, you can use a thermometer to help with this stage for more accuracy. Cook until the mixture reaches 295*F, this is the beginning of the hard-crack stage. (Make sure the heat is not too high, it can burn the mixture, so be a little patient with it.)
4. Once it reaches 295*F quickly, but carefully pour the mixture into the prepared baking pan. It starts to harden quickly once removed from the heat.
5. Then while the mixture is still warm, evenly sprinkle the chocolate chips over the top to allow them to start to melt. Wait about 10 minutes, then the chocolate chips should be melty, and you can use a spatula to evenly spread the chocolate over the top of the hardened candy. Be gentle, as the candy is still not hardened all the way through.
6. Let this mixture cool for at least 2 hours, you can place this in the fridge to harden. Once the chocolate appears dry and the candy is hardened all the way through, you can crack it into the desired size pieces.
7. Lastly, These are amazing all on their own for gifts even, or add them into other recipes for even more toffee goodness! Enjoy!

How To Store These Toffee Heath Bar Bits

We store these toffee heath bar bits in an air tight container. We keep the container in the fridge for up to 1 month. But, for longer storage, you can freeze them for up to 3 months.

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Large Stainless Steel Baking Pan

Candy Thermometer

Large Saucepan

Checkout Some Of My Other Recipes

Apple Toffee Dip

Brown Butter Toffee Cookies

Chewy Granola Bars

Carrot Cake

Brown Butter Chocolate Chip Cookies

Nutter Butter Cookies

Blondies With Browned Butter

Chocolate Cream Pie

Fresh Milled Flour Recipe Index

Toffee Bits- Heath Bar Without Corn Syrup Printable Recipe

Toffee Bits Without Corn Syrup

Grains In Small Places

This Toffee Bits recipe is made from scratch, and it is the perfect Heath Bar copy cat. I love to crush them into bits, and use them in so many other recipes. But, one thing I love most about this recipe is that I use maple syrup instead of High Fructose Corn Syrup. So, I know exactly what goes into this candy. Also, these make the perfect simple home made gift.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Ingredients

  

• 2 cups unsalted butter 454g 4 sticks
• 2 cups raw cane sugar 400g Can sub regular sugar
• 1 TBSP Maple Syrup 20g
• 1/4 tsp salt can omit if using salted butter
• 1&1/2 cup chocolate chips 260g any variety you like, I like to use semi-sweet

Instructions

 

• Firstly, prepare your baking pan, because when the mixture is ready, it hardens very quickly. So, make sure to have this ready before you begin. To do this, add parchment paper to a large 10×15 baking pan (Jelly Roll pan size). If you only have a smaller pan, the mixture will be thicker in the end. So, you can divide into two smaller pans if needed.
• Then, in a large heavy bottom pan, melt the butter on medium heat.
• Once the butter is mostly melted, then add the sugar, maple syrup, and salt. Cook this mixture, while stirring slowly, on medium to medium-high heat until it bubbles up and becomes lighter in color. You will notice a texture change, you can use a thermometer to help with this stage for more accuracy. Cook until the mixture reaches 295*F, this is the beginning of the hard-crack stage. (Make sure the heat is not too high, it can burn the mixture, so be a little patient with it.)
• Once it reaches 295*F quickly, but carefully pour the mixture into the prepared baking pan. It starts to harden quickly once removed from the heat.
• Then while the mixture is still warm, evenly sprinkle the chocolate chips over the top to allow them to start to melt. Wait about 10 minutes, then the chocolate chips should be melty, and you can use a spatula to evenly spread the chocolate over the top of the hardened candy. Be gentle, as the candy is still not hardened all the way through.
• Let this mixture cool for at least 2 hours, you can place this in the fridge to harden. Once the chocolate appears dry and the candy is hardened all the way through, you can crack it into the desired size pieces.
• Lastly, These are amazing all on their own for gifts even, or add them into other recipes for even more toffee goodness! Enjoy!

Notes

We store these toffee heath bar bits in an air tight container. We keep the container in the fridge for up to 1 month. But, for longer storage, you can freeze them for up to 3 months.

Keyword heath bar, no high fructose corn syrup, toffee, toffee bits

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