Redneck Toffee Recipe

Redneck Toffee Recipe

Here’s a sweet treat that’s easier than pie. Nothing fancy schmancy here folks. But tasty? Yes siree bobtail! Some may think this is fodder for rednecks. That might be, and if so, then I guess I might be a redneck. Jeff Foxworthy would be proud.

Nope. I don’t discriminate. All kinds of food are welcome here.

My friend, Ansley, passed along this recipe so I don’t know where it originated but it must’ve been from some real creative cook somewhere with a red neck. Ansley said I just had to try it and pass it along to all of y’all. And so I did.

And I’m so glad she’s my friend.

I’ve heard some call it Christmas Bark but then that would imply that it’s only appropriate for Christmas time and that’s just not right. What if I want to have some in July? So I’m naming it Redneck Toffee. Call it what you may but that works around these parts.

The ingredients? Simple, but oh, so, so…wicked. This is not diet food people. If you’ve had these before, you know what I’m talking about. I made the mistake of beginning to calculate the nutritional value. Don’t do it. Just walk an extra mile or two. Or three. They’re worth it.

Many are surprised to find that saltine crackers are at the root of all the evil. And butter…and sugar…and all things sweet. So if you’re not into all that good stuff, turn away. Turn away now.

Redneck Toffee Recipe

Still here? Yea! Let’s continue…

As I said the ingredients are simple. Saltine crackers, butter, brown sugar, toffee bits, chocolate chips and pecans. The toppings can easily be mixed up. Coconut would be wonderful. Or white chocolate chips – yum. And any other nut could be substituted or you could leave off the nuts altogether. This is a flexible recipe, so if you need to change up amounts of ingredients go ahead. Sin is sin.

And the prep? It couldn’t be easier. It goes something like this…

Preheat oven to 350° and in a small sauce pan melt 2 sticks of butter, add 1 cup of brown sugar and stir well to combine. The sin commences.

Redneck Toffee Recipe

Cover a baking sheet(s) with a single layer of saltines, edges touching. I used two 13×18″ (approx.) baking sheets coated with cooking spray or you could use parchment paper as well as a silicone baking mat. It took about 2 1/2 sleeves of saltines to cover the 2 baking sheets.

Redneck Toffee Recipe

Slowly pour the melted butter and brown sugar sinfulness over the crackers, stopping occasionally to gently spread with a pastry brush.

Redneck Toffee Recipe

When every cracker is coated, sprinkle the toffee bits over all the crackers. Warm in pre-heated oven until toffee bits begin to melt slightly (4-7 minutes depending on your oven). Watch carefully to avoid burning.

Redneck Toffee Recipe

Remove baking sheets from oven and spread chocolate chips and pecans covering all areas. Add more or less to your liking. I placed mine back in the still warm oven but it was OFF to melt chocolate chips slightly.

Redneck Toffee Recipe

After chocolate chips are melted, remove again from oven and let cool. When baking sheets are cooled, you can cover the treats with foil, parchment or wax paper and put in the fridge for about 5 minutes to harden up a bit.

Use a spatula or knife to gently cut apart along the edges of the individual crackers.

Redneck Toffee Recipe

Enjoy! Forgiveness and exercise is for all.

Redneck Toffee
 
A super simple and addicting treat.
Author:
Recipe type: Dessert
Ingredients
  • 2 sticks (1 cup) unsalted butter
  • 1 cup brown sugar, packed
  • 96 saltine crackers (about 2½ sleeves of saltines)
  • 8 0z. bag of toffee bits
  • 12 oz. mini chocolate chips
  • 1½ cups pecans, chopped
Instructions
  1. Preheat oven to 350°
  2. In a small sauce pan melt 2 sticks of butter, add 1 cup of brown sugar and stir well to combine.
  3. Cover a greased baking sheet(s) with a single layer of saltines, edges touching. (I used two ~13x18" baking sheets coated with cooking spray. You could also line them with parchment paper or a silicone baking mat. It took about 2½ sleeves of saltines (96 crackers) to cover the 2 baking sheets.)
  4. Slowly pour the melted butter and brown sugar over the crackers, stopping occasionally to gently spread with a pastry brush.
  5. When every cracker is coated, sprinkle the toffee bits over all the crackers.
  6. Warm in pre-heated oven until toffee bits begin to melt slightly (4-7 minutes depending on your oven). Watch carefully to avoid burning.
  7. Remove baking sheets from oven and spread chocolate chips and pecans covering all areas. Add more or less to your liking.
  8. Placed baking sheets back in the warm oven (but OFF) to melt chocolate chips slightly.
  9. After chocolate chips are melted, remove again from oven and let cool.
  10. When baking sheets are cooled you can cover the treats with foil, parchment or wax paper and put in the fridge for about 5 minutes to harden up a bit.
  11. Use a spatula or knife to gently cut apart along the edges of the individual crackers.
  12. Store in airtight container.

Comments

  1. 3

    Denise says

    The sweet/salty/buttery/crispy combination is too tempting to resist! Thanks for bringing samples of this redneck treat for us to try the other night, Amy…yummm!

  2. 5

    Cindy P says

    My sweet little friend Kellie makes a similar version of this. In fact, I was just reminding her of how much I love it and need to get the recipe, etc. and then there you are with the redneck version… yum yum yum! Thanks for sharing… I’ll be your taste tester any time you need one. I can’t decide which I enjoy more… the food itself or your comments.

  3. 6

    says

    I had a friend who made these and I never got the recipe from her. I am soooooo glad you posted this. YEA! They are so yummy!

  4. 7

    says

    Oh, man. I have GOT to try this. And just for the record, I don’t see anything the least bit sinful going on in that recipe ;-)

  5. 8

    says

    Weird and spooky! And don’t forget you and I both enjoy going to Black Mtn, NC.Strange? I must add your recipe sounds better than mine. Never thought about adding the toffee bits. Muffins aren’t next for me. I’m considering Linzer cookies. Never have tried them and finally bought some Linzer cookie cutters.

  6. 9

    Leanna says

    We got this recipe from a friend when I was a kid. It tastes just like a good toffee. It is totally worth making, even if just once. Love it!!

  7. 10

    says

    I make this every Christmas, but ONLY at Christmas because it’s so indulgent! I could eat an entire tray all by myself!!

  8. 11

    jodi says

    oh yes…those things are DIVINE – I decided they are something I should *never* make at home, or we might soon all weigh 500 lbs. :)

  9. 12

    says

    I got a similar recipe off smittenkitchen.com She calls it “crack” and makes it with matzo crack-ers. :) All my friends call me the Dealer now. :)

  10. 13

    says

    I haven’t made this with the saltines but I have with tortillas and graham crackers both of which were wicked good. I bet the saltines take it to a whole other level of goodness. Love the salty sweet! Thanks for sharing!
    ~ingrid

  11. 14

    says

    Made it! It was just as good if not better than I thought. I could have even gone for a little more salt. Thanks!
    ~ingrid

  12. 16

    Martha Vaughan says

    Ok, I might be a redneck if…and I will definitely make this. I’ve had it before but never made it. Thanks for posting the “rescerpe”. From one SC redneck to a ‘nother.

  13. 20

    says

    I’ve made this but up North, we call it ‘Poor Man’s Almond Roca’ (ROH-kuh) or ‘Poor Man’s Roca’ – and it is to die for! I think I might like your name better!

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