Pecan Butter Crunch – (Heath Bar)

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Servings: 1 Difficulty: Advanced
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Homemade butterscotch toffee bars topped with rich chocolate and toasted pecans
Pecan Butter Crunch - (Heath Bar recipe image
Pecan Butter Crunch - (Heath Bar recipe image
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Pecan Butter Crunch – (Heath Bar)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1243.8

Description

This homemade Pecan Butter Crunch is a decadent alternative to store-bought Heath bars, featuring a crunchy butterscotch base that perfectly balances sweetness with salty butter notes. The addition of toasted pecans adds a delightful nutty crunch and texture, while the double layer of milk and dark chocolate provides a rich, creamy finish. It is an excellent treat for holiday gift baskets, cookie exchanges, or simply as a sweet indulgence with coffee. While it requires careful attention to the candy thermometer to achieve the hard crack stage, the process is straightforward and yields a professional-looking result. Store in an airtight container to keep the toffee crisp for weeks.

Ingredients

Directions

  1. Preheat oven to 300F (149C).
  2. Line a large jelly roll pan (15 x 10 x 1.5 inches) with aluminum foil, leaving overhang on the sides for easy removal. Set aside.
  3. Divide the chopped pecans evenly between two small baking pans (such as 9-inch cake pans).
  4. Bake pecans until golden and fragrant, about 15 minutes. Turn off the oven but leave the pans inside to keep the nuts warm.
  5. In a heavy 2-quart saucepan, melt the butter over low heat.
  6. Stir in the sugar, water, corn syrup, and salt.
  7. Increase heat to medium-high and bring to a boil, stirring constantly with a wooden spoon until the sugar dissolves.
  8. Attach a candy thermometer to the side of the pan.
  9. Boil the mixture at a steady rate, stirring frequently, until the thermometer reaches 300F (149C) (hard crack stage).
  10. Immediately remove the pan from the heat.
  11. Quickly stir in 1.5 cups of the warm toasted pecans (contents of one pan).
  12. Pour the toffee mixture into the foil-lined pan. Use a wooden spoon to spread it evenly to the edges.
  13. Melt the milk and dark chocolate together in the top of a double boiler over simmering water, stirring until smooth. Remove from heat.
  14. Spread half of the melted chocolate over the cooled toffee layer.
  15. Sprinkle half of the remaining toasted pecans evenly over the chocolate.
  16. Gently pat the nuts down with a spatula.
  17. Cover the pan with waxed paper, then place an inverted cookie sheet on top.
  18. Carefully invert the pan to flip the toffee slab. Peel off the foil.
  19. Spread the remaining melted chocolate over the exposed toffee side.
  20. Sprinkle with the remaining toasted pecans and pat down gently.
  21. Refrigerate until the chocolate is firm, about 30 minutes.
  22. Break into bite-sized pieces.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1243.8kcal
% Daily Value *
Total Fat 129.6g200%
Saturated Fat 16.2g81%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 25.0g9%
Dietary Fiber 17.3g70%
Sugars 7.2g
Protein 16.6g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: butterscotch, chocolate, candy, crunch, dessert, heath bar, homemade, pecan, pecans, toffee, christmas, gifts, holiday, sweet, snack
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