Indulge your sweet tooth with this incredible recipe for homemade Dairy-Free Heath Bars. Perfectly crisp, rich, and buttery vegan toffee is cloaked in velvety dairy-free chocolate. These DIY candy bars are pure confectionery magic. With just a handful of simple ingredients, you can create a nostalgic treat that rivals high-end chocolatier creations. And unlike store-bought versions, this is a chocolate toffee bar everyone can enjoy! That’s because our copycat recipe is naturally made without top allergens.
This post is sponsored by Enjoy Life Foods, but we only share honest opinions and experiences. This is THE brand of dairy-free chocolate chips that I’ve been buying for 20 years! Photos by Hannah Kaminsky.
Why You’ll Love these Dairy-Free Heath Bars
- Perfectly Crisp Texture: This toffee shatters with a satisfying snap, exactly like the candy bar you remember.
- Rich, Buttery Flavor: Using high-quality vegan butter or the right kind of coconut oil creates a decadent flavor that’s indistinguishable from the classic.
- Creamy Chocolate: We use Enjoy Life Milk Chocolate Style Morsels to perfectly mimic classic candy bar chocolate. For a richer, more intense contrast to the sweet toffee, choose their Dark Chocolate Morsels.
- Simple Ingredients: No need to search for specialty items. You likely have most of what you need right in your pantry.
- Special Sweet: Unlike a convenience store candy bar, these hand-crafted bars make a great holiday gift, free-from Halloween treat, or simply a dessert to share with someone you care about.
- Versatility: Heath Bars and Skor Bars come in just one variety. But you can make different versions of our dairy-free Heath Bars copycat. We’ve included 4 variations after the recipe!
- Completely Allergy-Friendly: This recipe is naturally vegan and allergy-friendly with Enjoy Life Chocolate Chips. I trust this brand because their chocolate is free from 14 common allergens and performs perfectly in recipes like this.
Quick Recipe Step-by-Step
Prep: First, gather all of your ingredients! To keep our candy bar recipes allergy-friendly, we use Enjoy Life Chocolate Chips. The Milk Chocolate Style Morsels truly make the perfect copycat!
Cooking: Add the ingredients to your saucepan, and stir to combine. Put the pot over medium heat and bring the mixture to a boil. DO NOT STIR while the toffee is cooking. If absolutely necessary, you can swirl the pan.
Candy Thermometer: Insert a clean, dry candy thermometer, if using. See the Cold Water Test if you don’t have a candy thermometer.
Testing for Doneness: Cook until the sugar reaches 300ºF, known as the hard crack stage. It will appear caramelized, with a deep amber color. If you don’t have a candy thermometer, use the Cold Water Test to ensure you have reached the hard crack stage.
Stirring Note: Remember, it is best to let the toffee cook without stirring. You can stir at the end, once it is finished cooking.
Making Bars: Pour the toffee mixture into your lined and greased pan, and let it cool slightly, for 5 minutes. Cut the toffee into 6 long strips (each about 1-1/4 inch wide) Cut the strips in half to make 12 bars, or in thirds for 18 bars. Let the bars cool completely, about 30 minutes. Gently break the toffee along the scored lines to create bars.
Chocolate Coating: Melt the chocolate chips. Hannah uses the Microwave method, but I prefer the Countertop Method for candy-making. My How to Melt Chocolate post details both. One at a time, dip each toffee bar into the chocolate. Tap off excess chocolate and place on a baking sheet lined with parchment paper. Optionally drag a fork across the chocolate top to create even horizontal lines, then turn the fork sideways, and drag the single fork tine vertically to create a textured effect similar to Heath Bars or Skor Bars.
Set Up: Place the baking sheet in the refrigerator for 15 minutes, or until set. Enjoy your homemade dairy-free Heath Bars!
Pro Cooking Tips for Perfect Vegan Toffee
- Use a Heavy-Bottomed Pot: This distributes heat more evenly and prevents the sugar from scorching in one spot.
- Patience is Key: Do not raise the heat to speed up the process. A steady medium heat is essential for the sugar to caramelize properly without burning.
- Clean Up Like a Pro: To clean the hardened caramel from your pot, simply fill it with water and bring it to a boil. The hardened candy will melt away.
Cold Water Candy Test: If you don’t have a candy thermometer, fill a small glass bowl or glass cup with very cold water. When the toffee mixture thickens considerably, take the pan off the burner. Drop about 1/2 teaspoon of the toffee mixture into the cold water. You might hear a crack when it hits the water. Let the syrup cool for a moment, then pull the firm candy out of the water. It should have separated into hard, brittle threads (be careful, they are sharp!) that break when bent. If the toffee is still soft or pliable, put the pan back on the heat and cook for another minute or two before testing again.
Ingredient Notes & Options
- Vegan Butter: This is the foundation of your dairy-free toffee’s flavor. Stick brands typically work best, since they have a lower water content than tub-style buttery spreads. Do not use a “light” butter alternative.
- Coconut Oil: You can use coconut oil instead of butter, but choose a refined version to avoid any coconut flavor. This will make a crisp, clean tasting toffee that’s rich, but a touch less buttery.
- Sugar: This is what caramelizes to form the candy base. Standard white granulated sugar is essential for achieving the classic Heath Bar or Skor Bar flavor and texture. Do not substitute another sweetener and do not reduce the amount of sugar.
- Light Agave Nectar: An invert sugar like agave or corn syrup is crucial for preventing crystallization, which is what causes toffee to become grainy. Just a tablespoon ensures a silky-smooth finish.
- Vanilla Extract & Salt: These are the flavor enhancers. Salt balances the sweetness and brings out the deep caramel notes, while vanilla adds a layer of aromatic warmth.
- Enjoy Life Milk Chocolate Style or Dark Morsels: These chocolate chips are specifically designed to be free from 14 common allergens, including dairy, nuts, and soy. They also melt into a beautifully smooth and glossy coating that sets perfectly, giving your homemade Heath Bars a professional finish.
Special Diet Notes: Dairy-Free Heath Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, sesame-free, soy-free, vegan, plant-based, top food allergy-friendly, and vegetarian. Just be sure to choose a dairy-free butter or oil option that suits your dietary needs.
Dairy-Free Heath Bars
Ingredients
Method
- Line an 8x8-inch square pan with parchment paper or foil and lightly grease it.
- In a medium saucepan, combine the dairy-free butter or coconut oil, sugar, agave, vanilla, and salt. Set over medium heat and bring to a boil, but do NOT stir! If you must, gently swirl the pan to combine.
- Cook until the sugar is caramelized to a deep amber color. It should reach 300ºF, otherwise known as the hard crack stage, using a candy thermometer.
- Pour the toffee mixture into your prepared pan. Let it stand for 5 minutes to cool slightly. Score to make bars roughly 1 ¼ to 1 ½ inches wide. Score the opposite direction in half or in thirds, depending on how large you want to make your treats.
- Let the bars cool completely, at least 30 minutes, until set.
- Gently break along the scored lines to create bars.
- To make the chocolate coating, place your chocolate of choice in a microwave-safe bowl. Heat for 60 seconds on full power, stir very well, and microwave for an additional 15 - 30 seconds at a time until the chocolate is melted, and the mixture is completely smooth.
- Dip each toffee bar into the chocolate, one at a time, using a spatula to cover them completely. Use a fork to remove them and gently tap off the excess chocolate. Place each coated bar onto a baking sheet lined with parchment paper. Optionally, drag the tines of a fork back and forth horizontally, then once vertically, to create a textured effect on top.
- Once all the toffee is enrobed, place the baking sheet in the refrigerator for about 15 minutes, or until set.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Dairy-Free Heath Bar Variations
- Mocha Toffee Bars: Add 1 tsp instant espresso powder to the toffee mixture for a subtle coffee kick.
- White Chocolate Drizzle: Use melted Enjoy Life White Mini Chips to drizzle over the top for contrast and flair. Or dip each bar half in their Milk Chocolate Style Morsels and half in their white chocolate style chips.
- Peanut Brittle: Mix ½ cup finely chopped peanuts directly into the toffee before pouring it into the pan.
- Sea Salt Finish: Sprinkle flaky sea salt over the chocolate before it sets for that sweet-salty crunch.
Storage Instructions
Store your finished Dairy-Free Heath Bars in an airtight container in the refrigerator. The cool temperature keeps the chocolate coating firm and snappy. They will stay fresh and delicious for up to 2 weeks.
Also Try Our Dairy-Free Chocolate-Covered Pretzels Recipe!
6 Comments
Can you use honey in place of the agave nectar?
In theory, yes. But it will influence the flavor. Corn syrup or agave are better candy options.
These really are scary good! 👻
Haha, so true!
Looks yummy! Thanks for the pro tips. I did not know how to easily clean a pan with toffee stuck on it. Good to know!
I feel like there are always so many tricks to learn in the kitchen!