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.
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
- 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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- 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 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.
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Nutrition Information:Yield: 35 Serving Size: 1
Amount Per Serving: Calories: 74 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 30mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 1g
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