20 Decadent Heath Toffee Bits Recipes Irresistible

Calling all dessert lovers! If you’re obsessed with the rich, buttery crunch of Heath toffee bits, you’re in for a treat. We’ve rounded up 20 decadent recipes that turn these golden morsels into everything from gooey cookies to dreamy cheesecakes. Whether you’re craving a quick sweet fix or planning a showstopping dessert, these irresistible ideas will have you reaching for the bag—and maybe hiding it from your family!

Chocolate Chip Heath Toffee Cookies

These cookies are the perfect mashup of chewy chocolate chip and crunchy toffee—ideal for when you can’t decide between the two!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup Heath toffee bits

Instructions:

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined.
4. Fold in the chocolate chips and Heath toffee bits.
5. Drop rounded tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes, until edges are golden but centers are still soft.
6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The toffee bits caramelize slightly in the oven, adding a buttery crunch that pairs perfectly with the melty chocolate. Tip: For extra-gooey cookies, slightly underbake and let them finish setting on the hot sheet.

Heath Toffee Bits Cheesecake Bars

These rich, creamy cheesecake bars are studded with crunchy toffee bits for a dessert that’s decadent but fuss-free—perfect for potlucks or late-night cravings.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup Heath toffee bits, divided

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool slightly.
3. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing just until blended. Fold in 3/4 cup toffee bits.
4. Pour filling over crust. Sprinkle remaining 1/4 cup toffee bits on top. Bake for 30–35 minutes until edges are set but center jiggles slightly.
5. Cool completely, then chill for 4 hours (or overnight) before slicing.

The magic here? The toffee bits caramelize slightly in the oven, adding a buttery crunch to every silky bite.

Tip: For cleaner slices, wipe your knife with a hot, damp towel between cuts.

Banana Bread with Heath Toffee Bits

This banana bread is a sweet, buttery delight with crunchy toffee bits folded in—perfect for using up those overripe bananas and satisfying your sweet tooth.

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Heath toffee bits, plus extra for topping

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mix mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until combined.
3. Fold in 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt until just incorporated. Avoid overmixing.
4. Gently stir in 1/2 cup Heath toffee bits, then pour batter into the prepared pan. Sprinkle extra toffee bits on top.
5. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before slicing.

The toffee bits caramelize slightly as they bake, adding a rich, buttery crunch to every bite—making this banana bread dangerously snackable.

Tip: For extra decadence, drizzle warm slices with caramel sauce or serve with a scoop of vanilla ice cream.

Heath Toffee Bits Brownies

These fudgy brownies are studded with crunchy toffee bits for a sweet, buttery twist on a classic treat.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 1/2 cups Heath toffee bits (divided)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs one at a time, then stir in the vanilla extract.
3. Sift in the flour, cocoa powder, and salt, folding gently until just combined (don’t overmix). Stir in 1 cup of the toffee bits.
4. Spread the batter evenly into the prepared pan and sprinkle the remaining 1/2 cup toffee bits on top.
5. Bake for 25–30 minutes, until the edges are set but the center still looks slightly moist. Cool completely before slicing.

The toffee bits caramelize into crispy pockets, adding a delightful crunch against the dense, chocolatey brownie base.

Tip: For clean slices, chill the cooled brownies for 30 minutes before cutting with a sharp knife.

Pumpkin Spice Muffins with Heath Toffee Bits

These moist, warmly spiced muffins get a delightful crunch from sweet toffee bits—perfect for your morning coffee or an afternoon pick-me-up.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup Heath toffee bits

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon.
3. In another bowl, mix pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined, then gently stir in 3/4 cup toffee bits (reserve a few for topping).
5. Divide batter evenly among muffin cups and sprinkle reserved toffee bits on top. Bake for 18–20 minutes until a toothpick comes out clean.

The toffee bits caramelize slightly as they bake, adding a buttery contrast to the tender pumpkin crumb.

Tip: For extra flavor, toast the toffee bits in a dry skillet for 1–2 minutes before mixing in.

Heath Toffee Bits Ice Cream

This rich, creamy ice cream is studded with crunchy toffee bits for a dessert that’s pure indulgence—no churn required!

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1 cup Heath toffee bits (plus extra for topping)

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
2. Gently fold in the sweetened condensed milk, vanilla extract, and salt until fully combined.
3. Add the Heath toffee bits and fold just until evenly distributed (don’t overmix).
4. Pour the mixture into a 9×5-inch loaf pan, smooth the top, and sprinkle with extra toffee bits. Freeze for at least 6 hours or overnight until firm.

The magic here? The sweetened condensed milk keeps the ice cream scoopably soft, while the toffee adds a buttery crunch in every bite.

Tip: For extra decadence, drizzle with warm caramel sauce before serving.

Caramel Apple Pie with Heath Toffee Bits

This decadent twist on classic apple pie combines gooey caramel and crunchy toffee bits for a dessert that’s pure indulgence in every bite.

Ingredients:

• 1 store-bought or homemade pie crust (for a 9-inch pie)
• 6 cups thinly sliced peeled apples (about 5–6 medium apples, like Granny Smith or Honeycrisp)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup caramel sauce (plus extra for drizzling)
• 1/2 cup Heath toffee bits
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions:

1. Prep: Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges. Chill while preparing the filling.
2. Filling: In a large bowl, toss apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated. Stir in caramel sauce and 1/4 cup of the toffee bits.
3. Assemble: Pour the apple mixture into the crust, mounding it slightly in the center. Dot with butter, then cover with a second crust or lattice. Brush the top with beaten egg and sprinkle with remaining toffee bits.
4. Bake: Place the pie on a baking sheet (to catch drips) and bake for 50–55 minutes, until the crust is golden and the filling bubbles at the edges. Cool for at least 1 hour before slicing.

The magic here? The toffee bits caramelize into a crispy, buttery layer on top, while the caramel sauce keeps the apples luxuriously soft. Drizzle with extra caramel just before serving for extra wow factor.

Tip: For a shortcut, use refrigerated pie dough and store-bought caramel sauce—no one will know!

Heath Toffee Bits Blondies

These chewy, buttery blondies are studded with crunchy toffee bits for a sweet-salty treat that’s impossible to resist.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 ½ cups packed light brown sugar
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ cups Heath toffee bits (plus extra for topping)

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the melted butter and 1 ½ cups brown sugar until smooth. Add the eggs and 1 tbsp vanilla extract, mixing until fully combined.
3. Fold in the flour, 1 tsp baking powder, and ½ tsp salt until just incorporated. Gently stir in 1 ½ cups Heath toffee bits.
4. Spread the batter evenly into the prepared pan and sprinkle extra toffee bits on top. Bake for 25–28 minutes, until the edges are golden and the center is set but still slightly soft.
5. Let cool completely in the pan before lifting out and slicing into squares.

The toffee bits caramelize slightly while baking, giving these blondies a rich, butterscotch-like depth.

Tip: For extra gooey blondies, underbake by 1–2 minutes—they’ll firm up as they cool!

Peanut Butter Fudge with Heath Toffee Bits

This no-bake fudge is a dreamy mix of rich peanut butter and crunchy toffee—perfect for gifting or sneaking straight from the pan!

Ingredients:

• 1 cup creamy peanut butter (not natural-style)
• 1/2 cup unsalted butter, cubed
• 1 tsp vanilla extract
• 3 1/2 cups powdered sugar
• 1/2 cup Heath toffee bits (plus extra for topping)
• 1/4 tsp fine sea salt

Instructions:

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt 1/2 cup unsalted butter and 1 cup peanut butter together, stirring constantly until smooth (about 3 minutes). Remove from heat.
3. Stir in 1 tsp vanilla extract and 1/4 tsp sea salt. Gradually mix in 3 1/2 cups powdered sugar until fully incorporated (the mixture will be thick).
4. Fold in 1/2 cup Heath toffee bits, then press the mixture firmly into the prepared pan. Sprinkle extra toffee bits on top and lightly press to adhere.
5. Chill for at least 2 hours until set, then lift out and cut into 1-inch squares.

The magic here? The toffee bits stay delightfully crisp against the ultra-smooth fudge—like a candy bar in homemade form.

Tip: For cleaner cuts, run your knife under hot water and wipe it dry between slices.

Heath Toffee Bits Pancakes

These decadent pancakes are like dessert for breakfast, with crunchy toffee bits melting into every fluffy bite—perfect for lazy weekend mornings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract
• 1/2 cup Heath toffee bits
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 1/2 cups flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, whisk 1 1/4 cups milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth. Pour into dry ingredients and stir until just combined (small lumps are okay). Fold in 1/2 cup toffee bits.
3. Heat a griddle or skillet over medium-low heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden.
4. Serve warm with maple syrup and extra toffee bits sprinkled on top.

The magic here? The toffee bits caramelize slightly as they cook, creating little pockets of buttery crunch in every bite.

Tip: Keep pancakes warm in a 200°F oven while cooking batches—they’ll stay perfectly tender.

Chocolate Covered Pretzels with Heath Toffee Bits

These sweet-and-salty treats are dangerously easy to make—perfect for gifting or snacking straight off the tray!

Ingredients:

• 2 cups (12 oz) semi-sweet chocolate chips
• 1 tbsp coconut oil
• 4 cups mini pretzel twists
• 1/2 cup Heath toffee bits
• 1/4 tsp flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper. In a microwave-safe bowl, combine 2 cups chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted (about 1½ minutes total).
2. Working in batches, drop a handful of pretzels into the melted chocolate. Use a fork to coat evenly, then transfer to the baking sheet in a single layer.
3. Immediately sprinkle each pretzel with Heath toffee bits and a pinch of flaky sea salt before the chocolate sets. Repeat until all pretzels are coated.
4. Let sit at room temperature until firm (about 1 hour), or chill in the fridge for 15 minutes to speed things up.

The toffee bits add a buttery crunch that plays so well with the dark chocolate and pretzel snap—no one can eat just one!

Tip: For extra flair, drizzle with white chocolate after the first layer sets.

Heath Toffee Bits Scones

These Heath Toffee Bits Scones are buttery, crumbly, and packed with rich toffee flavor—perfect for your next coffee break or brunch spread.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup Heath toffee bits

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in the 1/2 cup cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a small bowl, whisk the 1/2 cup heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour into the dry ingredients and stir just until combined.
5. Fold in the 3/4 cup Heath toffee bits, then turn the dough onto a floured surface and pat into a 1-inch-thick circle. Cut into 8 wedges.
6. Arrange scones on the baking sheet and bake for 15–18 minutes, until golden at the edges.

The toffee bits melt slightly while baking, creating little pockets of caramelized sweetness in every bite. For extra decadence, drizzle with melted chocolate while still warm!

Tip: Freeze unbaked scones for up to a month—just add 2–3 minutes to the bake time straight from the freezer.

Oatmeal Raisin Cookies with Heath Toffee Bits

These chewy oatmeal cookies get a crunchy, buttery upgrade with melty Heath toffee bits—perfect for when you want classic comfort with a little extra indulgence.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins
• 1 cup Heath toffee bits

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar until fluffy. Add 2 eggs and 1 tsp vanilla; mix until smooth.
3. Whisk together 1 1/2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt. Gradually stir into the butter mixture.
4. Fold in rolled oats, raisins, and Heath toffee bits until evenly distributed.
5. Drop 2-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart. Bake for 12–14 minutes until edges are golden but centers are still soft.
6. Let cool on sheets for 5 minutes before transferring to a wire rack.

The toffee bits caramelize into sticky-sweet pockets, balancing the oats and plump raisins for a cookie that’s both hearty and decadent.

Tip: For extra chew, soak the raisins in warm water for 10 minutes before adding them to the dough—just pat them dry first!

Heath Toffee Bits Truffles

These decadent truffles combine rich chocolate and crunchy toffee for a bite-sized treat that’s impossible to resist—perfect for gifting or indulging yourself!

Ingredients:

• 8 oz (1 cup) semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 cup Heath toffee bits, plus extra for rolling
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a microwave-safe bowl, heat the heavy cream for 45–60 seconds until steaming (but not boiling). Pour over the chocolate chips, let sit for 2 minutes, then stir until smooth.
2. Stir in the 1/2 cup Heath toffee bits, vanilla extract, and salt until fully combined. Chill the mixture for 2 hours or until firm enough to scoop.
3. Use a tablespoon to scoop and roll the mixture into 1-inch balls, then coat each in reserved toffee bits. Place on a parchment-lined tray and chill for 30 minutes to set.

The magic here? The toffee bits stay delightfully crisp against the velvety chocolate ganache—no baking required!

Tip: For a festive twist, drizzle melted white chocolate over the truffles before serving.

Pecan Pie with Heath Toffee Bits

This twist on classic pecan pie adds crunchy toffee bits for a buttery, caramelized depth that’ll have everyone asking for seconds.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves
• 1/2 cup Heath toffee bits

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a large bowl, whisk the eggs, 1 cup corn syrup, 1/2 cup granulated sugar, 1/2 cup brown sugar, 4 tbsp melted butter, 1 tsp vanilla, and 1/4 tsp salt until smooth.
3. Stir in the pecan halves and 1/2 cup toffee bits, then pour the filling into the pie crust.
4. Bake for 50–55 minutes until the center is set but slightly jiggly (cover crust edges with foil if browning too quickly).
5. Cool completely on a wire rack, about 3 hours, before slicing.

The toffee bits melt into the filling, creating pockets of caramel that play off the pecans’ crunch—no one will guess it’s just a 10-minute prep!

Tip: For extra toffee flavor, sprinkle a few more bits on top after baking while the pie is still warm.

Heath Toffee Bits Popcorn Balls

These sweet, crunchy popcorn balls are a nostalgic treat with a modern twist—loaded with buttery toffee bits for irresistible caramel flavor in every bite.

Ingredients:

• 10 cups freshly popped popcorn (plain, unsalted)
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup Heath toffee bits

Instructions:

1. Line a baking sheet with parchment paper. Place the popcorn in a large bowl, removing any unpopped kernels.
2. In a saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup corn syrup, 1/4 cup butter, and 1/4 tsp salt. Stir until melted, then bring to a boil. Cook without stirring for 2 minutes until slightly thickened.
3. Remove from heat and stir in 1 tsp vanilla extract. Immediately pour the hot syrup over the popcorn, tossing quickly with a spatula to coat evenly. Fold in 1 cup Heath toffee bits.
4. Let cool for 1 minute, then grease your hands lightly and shape into 12–14 balls (about 3 inches wide). Press firmly so they hold their shape.
5. Place on the prepared baking sheet to set completely, about 20 minutes.

The toffee bits stay delightfully crunchy against the chewy caramel, making these a standout for gifting or movie nights.

Tip: For extra decadence, drizzle melted chocolate over the cooled popcorn balls and sprinkle with sea salt.

Red Velvet Cupcakes with Heath Toffee Bits

These decadent red velvet cupcakes get a crunchy-sweet upgrade with a sprinkle of Heath toffee bits—perfect for birthdays, bake sales, or just treating yourself!

Ingredients:

• 1 ¼ cups all-purpose flour
• ¾ cup granulated sugar
• ½ tsp baking soda
• ½ tsp salt
• 1 tbsp cocoa powder
• ¾ cup vegetable oil
• ½ cup buttermilk
• 1 large egg
• 1 tbsp red food coloring
• ½ tsp vanilla extract
• ½ tsp white vinegar
• ½ cup Heath toffee bits (plus extra for topping)
• 1 batch cream cheese frosting (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together 1 ¼ cups flour, ¾ cup sugar, ½ tsp baking soda, ½ tsp salt, and 1 tbsp cocoa powder.
3. In another bowl, mix ¾ cup vegetable oil, ½ cup buttermilk, 1 egg, 1 tbsp red food coloring, ½ tsp vanilla, and ½ tsp vinegar until smooth.
4. Gently fold wet ingredients into dry ingredients until just combined. Stir in ½ cup Heath bits.
5. Divide batter evenly among liners (about ¾ full). Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
6. Frost cupcakes with cream cheese frosting and sprinkle with extra Heath bits.

The contrast of tangy cream cheese frosting against the rich, toffee-studded crumb makes these cupcakes irresistible. Tip: For extra crunch, press additional Heath bits into the frosting while it’s still soft!

Heath Toffee Bits Rice Krispie Treats

These irresistible treats combine the nostalgic crunch of Rice Krispies with the buttery richness of toffee—perfect for satisfying your sweet tooth in minutes!

Ingredients:

• 6 cups Rice Krispies cereal
• 1 (10 oz) bag mini marshmallows
• 1/4 cup unsalted butter
• 1/2 tsp vanilla extract
• 1/2 cup Heath Toffee Bits (plus extra for topping)
• Pinch of salt

Instructions:

1. Melt 1/4 cup unsalted butter in a large pot over low heat. Add 1 (10 oz) bag mini marshmallows and stir until completely smooth, about 5 minutes.
2. Remove from heat and stir in 1/2 tsp vanilla extract and a pinch of salt.
3. Quickly fold in 6 cups Rice Krispies cereal and 1/2 cup Heath Toffee Bits until evenly coated.
4. Press the mixture firmly into a greased 9×13-inch pan using a spatula or wax paper. Sprinkle extra Heath Toffee Bits on top while still warm.
5. Let cool completely (about 30 minutes) before cutting into squares.

The toffee bits add a caramelized crunch that takes these classic bars to the next level—no baking required!

Tip: For cleaner cuts, chill the treats for 15 minutes before slicing.

Pumpkin Roll with Heath Toffee Bits

This spiced pumpkin roll is a showstopper with its creamy filling and crunchy toffee bits—perfect for impressing guests or treating yourself!

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 tsp lemon juice
• ¾ cup all-purpose flour
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• ½ tsp salt
• 1 cup powdered sugar, plus extra for dusting
• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• ½ cup Heath toffee bits

Instructions

1. Prep: Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. Batter: Beat eggs and 1 cup granulated sugar for 2 minutes until fluffy. Mix in pumpkin puree and 1 tsp lemon juice. In another bowl, whisk flour, baking powder, pumpkin pie spice, and ½ tsp salt. Fold dry ingredients into wet until just combined.
3. Bake: Spread batter evenly into the pan. Bake for 13–15 minutes until the top springs back when touched.
4. Roll: Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto it, peel off parchment, and roll up tightly (towel included). Cool completely, seam-side down.
5. Filling: Beat cream cheese, butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth. Unroll the cake, spread filling evenly, and sprinkle with Heath toffee bits. Re-roll (without the towel), wrap in plastic, and chill for 1 hour before slicing.

The toffee bits add a delightful crunch against the velvety pumpkin spiced cake—making every bite a textural dream.

Tip: For clean slices, wipe your knife with a hot, damp towel between cuts.

Heath Toffee Bits Chocolate Bark

This irresistible chocolate bark is studded with crunchy toffee bits and requires zero baking—just melt, sprinkle, and chill for a sweet treat that’s ready in minutes.

Ingredients:

• 12 oz (2 cups) semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1/2 cup Heath toffee bits
• 1/4 tsp flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper. Set aside.
2. In a microwave-safe bowl, combine 12 oz (2 cups) semi-sweet chocolate chips and 1 tbsp coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted (about 1–2 minutes total).
3. Pour melted chocolate onto the prepared baking sheet, spreading it into an even 1/4-inch-thick layer with a spatula.
4. Immediately sprinkle 1/2 cup Heath toffee bits evenly over the chocolate, then finish with 1/4 tsp flaky sea salt.
5. Chill in the refrigerator for 30 minutes, or until firm. Break into shards and serve.

The contrast of rich chocolate, buttery toffee, and a hint of salt makes this bark dangerously snackable—it’s the kind of dessert that disappears fast!

Tip: For extra flair, drizzle melted white chocolate over the cooled bark before breaking it apart.

Conclusion

With 20 irresistible recipes featuring Heath toffee bits, this roundup is your ticket to delicious desserts and sweet treats! Whether you’re baking for the holidays or just craving something decadent, there’s a recipe here for you. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article on Pinterest so others can enjoy these tasty creations too!