These Toffee Bars, also known as “Redneck Toffee” are a delicious chocolate and pecan toffee made with a surprising ingredient!”
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.
I originally got this recipe from a fellow food blogger, 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.
How to Make Toffee Bars “Redneck Toffee”
Start by toasting 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 start to 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.
Now make the toffee.
Preheat the oven to 400 degrees.
Place the crackers with the edges touching in a single layer in a small baking sheet.
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 baking sheet 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 the toasted pecans. 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!
More Confection Recipes on Never Enough Thyme:
- Coconut Macaroons
- Homemade Marshmallows
- Quick and Easy Fudge
- Pecan Pralines
- Chinese Chews
- Classic Peanut Brittle
- Cinnamon Pumpkin Seed Brittle
- Haystacks
- Forgotten Cookies
Saltine Cracker Toffee Recipes from Other Bloggers:
- Saltine Cracker Toffee from The Girl Who Ate Everything
- Live Well Bake Often’s Saltine Toffee
- Saltine Cracker Toffee A.K.A. Christmas Crack from Onion Rings and Things
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Toffee Bars "Redneck Toffee"
These Toffee Bars, also known as "Redneck Toffee" are a delicious chocolate and pecan toffee made with a surprising ingredient!
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:
- Place pecans in a small baking pan in a 350 degree oven. Cook for 5 minutes or until nuts are toasted.
For the toffee:
- Preheat the oven to 400 degrees.
- Place the crackers in a single layer in a small baking pan.
- Cook brown sugar and butter in a saucepan over medium-high heat until butter is completely melted and mixture comes to a rapid boil.
- 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.
- Bake 5 minutes or until topping is golden brown.
- Remove from oven and immediately sprinkle with chocolate chips.
- Turn the oven off and place the pan back in the hot oven for 1 minute to soften the chocolate chips.
- Remove from oven and spread chocolate evenly over the crackers.
- Sprinkle with nuts.
- Allow the mixture to cool completely until the chocolate has re-solidified. Break into pieces.
Notes
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Nutrition Information:
Yield: 35 Serving Size: 1Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 30mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 1g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Scherrie LeClaire says
I have made this exact recipe several times from a Trisha Yearwood episode. I think she referred to it as ‘Southern Crack’. But that recipe said to boil the sugar mixture for Four minutes. Yours says to just bring to a boil. How does the difference affect the toffee? These little treats are always a hit!
Lana Stuart says
I haven’t made her recipe, so I can’t really say how different it is. I just know that mine is delicious.
Jazmin says
I made this but it has not solidified. It’s been 2 hours ☹️
Lana Stuart says
Put it in the refrigerator and it will finish hardening.
Shelley harris says
Is the butter salted or unsalted???
Lana Stuart says
I use salted. Your choice.
beth says
These are addicting; that’s why we call it Redneck Crack here in the south! I cannot be trusted near them!!!
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.
Suzanne Pinette says
It’s also very good with chopped pretzels with the chocolate and pecans. The sweet and salty go so well together!
Lana Stuart says
That does sound good, Suzanne! Thanks for the suggestion.
Pam Kohart 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!
stella says
Has anyone tried freezing these?
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!
Lana says
Hope you all enjoy it!
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!!!
NO REASON NEEDED says
Mmmmm, my kids would LOVE this!!!!
Lana says
And it’s so easy to make! No need to wait for a special occasion.
Lorraine says
Have you ever done them with graham crackers? Just wondering how that would taste.
Lana says
Hi Lorraine – I have not done these with graham crackers. If you do try it, let me know how it turns out!
Joan says
I tried it with graham crackers and did not like it as much. The graham crackers don’t absorb the butter as well as the saltines.
Pam 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!
Lana says
Glad I could provide you with a more humorous title, Pam! Whatever you call them, they’re just really good, aren’t they?
Jady 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” =)
oneshotbeyond says
I just made this for the 1st time the other day and LOVED it so much! :-)
Linda says
I love the recipes you spotlight on your website. Simple, creative, simple, tasty and did I say simple!
Lana says
Thanks, Linda. I do try to keep it simple when possible. So glad you visited the site and I hope you’ll come back again!
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!!
Lana 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.
Kristen says
My sister just made some wonderful toffee bars over the holidays but the addition of the crackers looks great!
Caveman Cooking says
You can call me a “redneck” if I can have a piece of that there bark! ;) YUM!!
Shirley says
These look scruptious!
Melynda 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
jenn (Bread + Butter) says
That’s really cool. I’m never seen toffee bars made with saltines. I’ve definitely got to give this one a try. I. MUST.
[email protected] says
I’ve made this before and it’s so so so addicting. Very southern.
The Cookie Girl 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!
Drick says
I have had this before (I live in redneck country) and it is amazingly good…….
Kate Snave says
I have also made this with Graham crackers and topped it all ingredients, then marshmallows as a final topper.
Amy from She Wears Many Hats says
I wish I could have just one piece myself. Guess I could just make a mini batch?