Toffee Bars (a.k.a. Redneck Toffee)

If your New Year’s resolution had anything to do with dieting or healthy eating, please be warned. This post is not going to help you keep that one. Just go on somewhere else and forget you ever came here. Seriously. Turn away now!

Still here? Good…me, too.

This is a recipe that I first saw at a fellow food blogger’s site, She Wears Many Hats. The author of that blog is Amy, a wonderful writer, photographer, cook and wearer of multiple hats. If you’ve never visited her blog, go straight on over there and look around. You’re gonna love it. Amy calls this recipe Redneck Toffee and that’s a pretty apt title. It’s not like any candy I’ve ever had, but let me tell you…this stuff is good! So good it’s kind of addicting. Amy calls it “sin on a cracker” and she’s got that right. I made a batch of it for Christmas and it was the hit of the season. Since I was so busy in December, I just didn’t have time to take photos so I made up a new batch yesterday specifically for posting on the blog. BeeBop and I ate one piece each and I sent every bit of the rest with him to work this morning. Reports are that it was a hit there, too.

Here’s what you’re going to need to make your very own batch of sinful Redneck Toffee Bars.

35 saltine crackers
½ cup (1 stick) butter
½ cup packed light brown sugar
8 oz. semi-sweet chocolate chips
1 cup chopped, toasted pecans

To toast the pecans: chop the pecans and place them in a small baking pan in a 350 degree oven. Cook for 5 minutes or until nuts are toasted. I know they’re toasted when I can smell them. That’s right. If you take them out of the oven when you first smell them, they’ll nearly always be toasted perfectly.

For the toffee: preheat the oven to 400 degrees.

Place the crackers with the edges touching in a single layer in a small baking pan. Cook the brown sugar and butter in a saucepan over medium-high heat until the butter is completely melted and mixture comes to a rapid boil.

Pour the hot mixture over the crackers and spread it out evenly with a wooden spoon or brush making sure to cover all the way to the edges of the crackers.

Bake for 5 minutes or until the topping is golden brown. Remove from the oven and immediately sprinkle with the chocolate chips. Turn the oven off and place the pan back in the hot oven for 1 minute to soften the chocolate. Remove the pan from the oven and spread the chocolate evenly over the crackers. Sprinkle the top with nuts. I press down gently all over to make sure the nuts adhere to the chocolate layer.

Allow the mixture to cool completely until the chocolate has re-solidified. Break into pieces.

Enjoy!

Toffee Bars (a.k.a. Redneck Toffee)
 
Prep time
Cook time
Total time
 
Ingredients
  • 35 saltine crackers
  • ½ cup (1 stick) butter
  • ½ cup packed light brown sugar
  • 8 oz. semi-sweet chocolate chips
  • 1 cup chopped, toasted pecans
Instructions
To toast pecans:
  1. Place pecans in a small baking pan in a 350 degree oven. Cook for 5 minutes or until nuts are toasted.
For the toffee:
  1. Preheat the oven to 400 degrees.
  2. Place the crackers in a single layer in a small baking pan.
  3. Cook brown sugar and butter in a saucepan over medium-high heat until butter is completely melted and mixture comes to a rapid boil.
  4. Pour over crackers and spread out with a wooden spoon or brush making sure to cover all the way to the edges of the crackers.
  5. Bake 5 minutes or until topping is golden brown.
  6. Remove from oven and immediately sprinkle with chocolate chips.
  7. Turn the oven off and place the pan back in the hot oven for 1 minute to soften the chocolate chips.
  8. Remove from oven and spread chocolate evenly over the crackers.
  9. Sprinkle with nuts.
  10. Allow the mixture to cool completely until the chocolate has re-solidified. Break into pieces.

Similar recipe may be found on Kraft Foods web site

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Comments

  1. says

    OMgoodness. I make this and I love it. I just saw it again yesterday in a Southern Living cookbook too.
    I use white chocolate and walnuts too. Everyone just raves over it when I make it.
    I think it has a great flavor!

  2. says

    sweet, salt, crunch, chocolate and pecans. Sounds like a well rounded snack to me! Thanks for posting. I have seen this so many times, and now I know I need to make some. YUM

  3. A. Kelly says

    I have made that for years and it’s always a hit..I usually make it minus the nuts. I have also made it with milk chocolate chips instead of semi sweet. It’s always one of the first goodies gone at our family get togethers! I didn’t know it was a southern treat..as we live in Michigan and everyone around here makes it also!! No matter where you live this is a yummy treat!! Thanks for sharing the recipe here!!

    • says

      Aren’t these so good? I can’t believe I’d never heard of them until recently. I also like the idea of using white chocolate and walnuts. Yum.

  4. says

    I make mine with CRUSHED crackers, 1.5 sticks of butter, and 1 cup of white sugar… It is my Great Aunt’s recipe. I love that someone else knows the “Cracker Secret” =)

  5. says

    I clicked on this and never realized what it would be. The name had me so curious and I just love it! LOL

    Someone I work with brought these into work a few years back and we all went nuts for them. When she told us they were made with saltines none of us believed her. I’ve made them several times myself and everyone always loves them and asks for the recipe.

    We usually call them “Ya know, those toffee cracker thingies.” But I love your title more!

    • says

      Glad I could provide you with a more humorous title, Pam! Whatever you call them, they’re just really good, aren’t they?

  6. Rosemary says

    Thanks for reminding me of this recipe, Lana!! This South Georgian was introduced to it years & years ago while residing in Atlanta! And you are sooo right…very addictive!!!

  7. Sandra says

    Just made two batches of these to take to Atlanta for the Davis and the Hill annual Christmas get-togethers this weekend. Can’t wait for everyone to try them. My first time making this recipe. I make the graham cracker, butter, white sugar and pecan ones every year. I will let you know how they like these. Thanks for another great recipe! Happy New Year!

  8. says

    I have made these for years, only we called them “Christmas Crack”. I guess it means that they are addictive…and they are. ha ha. I like your name for them better. I make these and several other dessert bar/cookie/christmastreat thingys and include them all in gift packages for the holidays for my 2 neighbors, a friend who is a shut-in, and my mail carrier, and other friends. They all look forward to it. Thank you!

  9. Suzanne Pinette says

    It’s also very good with chopped pretzels with the chocolate and pecans. The sweet and salty go so well together!

  10. Terri K. says

    My Gramma used to make these with graham crackers, they were called pecan pralines boy were they delish… I think I’ll try them again with the saltines and with the grandkids around I wont have to eat too many, haha.

    • Lana Stuart says

      Terri – I think I’ve heard from another person who said they had made these with graham crackers. Wow, does that sound wonderful! I’m sure your grandkids will love these – mine stand around the kitchen waiting for them to cool enough to eat! Thanks so much for stopping by! I hope you’ll visit again.

  11. beth says

    These are addicting; that’s why we call it Redneck Crack here in the south! I cannot be trusted near them!!!

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