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How to Make Trailer Trash Toffee Recipe

Updated on September 20, 2013

Saltine Toffee Cookies or Homemade Heath Bars

Wanna wow people with the best cookie recipe ever? If you're into no bake treats like Rice Krispy squares, have I got a cookie bar for you called Trailer Trash Toffee that is so awesomely impressive, ultra yummy, soooo easy to make and is fun to take to holiday bake sales and cookie exchanges especially when you ask people if they can guess the ingredients.

Rarely can anyone pinpoint that the tasty, krispy crust is actually saltine crackers and not some difficult baked crust that you had to roll just right. I am all about the easy when it comes to baking. This is one of those super addictive, "can't just eat one" treat that always goes over well.

While it's not exactly a no-bake cookie, you don't have to keep watching the oven as you just have to put the entire batch in once and you only have to bake for 10 minutes.

Trailer Trash Toffee is probably the slang name for this tasty morsel produced by ordinary ingredients which was introduced to me by my mother-in-law, Betty. I don't know how long they will last in a cookie tin because honestly, they're never really around for more than a day or so because they're that good.

If you like the taste of almond buttercrunch or Almond Roca, you'll love this cookie bar that's the perfect easy to make Christmas cookie for a cookie exchange. Need a sugar-free version? One idea is to make a batch but take along a similar sugar-free almond buttercrunch candy like the one shown in this picture from Asher's. There's almond crunch toffee bars that are similar in taste to bars I've purchased from a Canadian candy company called "Purdy's" and I know Trader Joe's carries something along those lines. But these are so easy to make that I encourage you to give it a try.

Whatever, you do, don't skimp on the almonds. Besides the caramel crunch, it's really the combination with the nuts that make this sweet treat wonderfully delectable.

Sugar-Free Almond Buttercrunch

Source: Asher's |

Updated 6/20 & 9/20/2013

Chocolate Baking Chips
Chocolate Baking Chips

Homemade Heath Bars

Originally posted on by loveitaly

Heath Bars:

2 sticks of butter not margarine

1 cup of brown sugar

1 sleeve of Saltine crackers

1 12 ounce pkg of chocolate chips

chopped nuts: use either walnuts, pecans or almonds

Preheat the oven to 350 degrees.

Line a large cookie sheet or baking pan that's at least 9" x 13" with foil and spray with a non-stick coating. Place the saltine crackers side by side in neat rows until they form a large rectangular block.

Melt butter in a pan. Add brown sugar. When the mixtures begins to boil, keep stirring for a few minutes until it starts to thicken. You'll know it's ready when it has the consistency of a caramel sundae topping.

Then evenly drizzle this caramelized mixture over the crackers. Don't worry if it's a bit messy or there's a few empty spots here and there as the goopy mixture tends to continue melting and spread out a wee bit as it bakes.

Bake for 10 minutes.

Have baking racks ready and immediately after removing from the oven, lightly toss the chocolate chips on top. After about 1-2 minutes, check if they've melted from the heat of the pan. Then take a spatula or knife to evenly spread a thin layer of what essentially ends up being a thin layer of chocolate on top of the caramelized mixture on top of the crackers.

Drizzle the nuts over the chocolate.

At this point, resist the temptation to sample a piece and wait until the bar has cooled. No need to refrigerate.

When it's ready, you can cut into small pieces. Like cutting a peanut brittle or many holiday candies, just present the treats in irregular pieces. Like eating any holiday candy treat, you only need pieces to be around 1 to 1 1/2".

Source: loveitaly on flickr | Photo: Ghiradelli on Amazon

Food and Wine
Food and Wine

The Park Avenue High Brow Version

From Food & Wine Magazine

Chocolate Almond Saltine Toffee


1 1/2 cups sliced almonds (6 oz)

Approximately 1 sleeve of 60 saltine crackers. Make sure to get the ones with salt not low sodium

1 1/2 cups sugar

3 sticks or 3/4 pound unsalted butter

2 tablespoons light corn syrup

1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces


Preheat oven to 350°. Sprinkle the slivered almonds onto a baking sheet and light toast for about 6 minutes.

Prepare a 12-by-17-inch baking sheet with a silicone mat or lightly buttered parchment paper. Place the saltine crackers on the baking sheet in a single layer, making a large rectangle.

Mix the sugar, butter and corn syrup directly into a pot and cook over low heat on the stove until the sugar is melted.

Then increase to a medium heat but don't stir until it starts to brown on the sides of the pan which will take around 5 minutes.

Then reduce the heat to simmer and stir until the mixture resembles a caramel color and consistency which should take another 5-6 minutes or using a candy thermometer, when the temperature reaches 300°.

Pour the caramel evenly over the crackers. You can use a spatula to help spread the caramel mixture. Wait about 3 minutes for the mixture to cool, then sprinkle the chocolate bits on top. Check in about 2-3 minutes to see if the chocolate is melted. Then go ahead and use a spatula to spread the chocolate evenly over the toffee mixture.

Remember those toasted almonds? Go ahead and spread evenly over the chocolate. Place the entire mixture in the freezer for about fifteen minutes. Then bring the pan out of the freezer. Lift the mat or parchment paper and separate from the toffee then use a knife to break up into irregular pieces and serve.

Food and Wine

The Easy Version - This Is the One I Use

Saltine Toffee Cookies


4 ounces saltine crackers. It's about one sleeve of crackers plus a few crackers.

1 cup butter

1 cup dark brown sugar

2 cups semi-sweet chocolate chips

3/4 cup chopped pecans, slivered almonds or chopped walnuts.


Preheat oven to 400 degrees F.

Place the saltine crackers in single layer on a cookie sheet.

Melt the butter and sugar in a pot. Increase the heat to bring the mixture to a boil and let it boil for about 3 minutes. Once it thickens and resembles a caramel sundae topping, immediately pour the hot mixture over the saltines and work quickly to evenly cover the crackers completely.

Bake in a 400 degrees F oven for about five to six minutes. Remove from the oven and sprinkle the package of chocolate chips on top. Check in about 3 to 5 minutes. When you see the chocolate is lightly melting, use a spatula to evenly spread then top with chopped nuts. Let it cool completely before cutting or breaking into pieces.

You don't have to use nuts, however, the nuts tend to cover any bumps or imperfections when you spread the chocolate layer.

The Perfect Combination of Salty & Sweet

Two Tasty Secrets. Use salted not low sodium saltines and use dark brown sugar rather than the light brown kind.

You can easily store these crispy treats in airtight cookie tins for up to two weeks but you'll find they won't even be around to last that long!

What's Your Favorite Cookie Bar?

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    • sheilamarie78 profile image


      6 years ago from British Columbia

      These sound great! I've got to try them for sure.

    • Ashly Rain profile image

      Ashly Rain 

      6 years ago

      Heath Bars for sure!

    • profile image


      6 years ago

      I copied the recipe to try for Christmas :) One of my favorite cookie bars is the Granola cookie bar my sister makes.

    • PNWtravels profile image

      Vicki Green 

      6 years ago from Wandering the Pacific Northwest USA

      These sound great! I'm going to make up a batch for my next camping trip!

    • profile image


      7 years ago

      They are all so good, it is difficult to choose a favorite!

    • Joy Neasley profile image

      Joy Neasley 

      8 years ago from Nashville, TN

      These sound great. Thanks.

    • Natalie W Schorr profile image

      Natalie W Schorr 

      8 years ago

      I am making a white chocolate version today as well as a dark chocolate version using matzos for an unleavened Passover treat. Great stuff!

    • poptastic profile image

      Cynthia Arre 

      9 years ago from Quezon City

      Delicious lens! I think I'll try making this in the weekend. Lensrolling to some of my chocolate lenses (;

    • Lee Hansen profile image

      Lee Hansen 

      9 years ago from Vermont

      These candy-cookie treats sound delish! Chocolate and nuts, my favorite go-togethers. Thanks for the recipes.

    • paperfacets profile image

      Sherry Venegas 

      9 years ago from La Verne, CA

      These sound heavenly. Putting this in the save corner.

    • profile image


      9 years ago

      Those reciepes sound really yummy. I have to try them. And easy reciepes are always great for me ;)

    • Natalie W Schorr profile image

      Natalie W Schorr 

      9 years ago

      Tasty lens! There is also a version - probably the same - that uses matzohs instead of saltines to make a Kosher version for Passover. Kosher trailer trash toffee....hmmmm

    • profile image


      9 years ago

      cool lens - I was not expecting home made health bars when I clicked on trailer trash toffee (but then I don't really know what I was expecting). Everyone should have a mother-inlaw like Betty ;)

    • BusyQueen profile image


      9 years ago

      Nice lens. 5* from me! Thanks. Really informative. Nicely detailed.

    • verymary profile image


      9 years ago from Chicago area

      Intriguing! I too am a fan of salty sweet and will have to take this recipe for a spin. Nice lens, 5*****

    • mbgphoto profile image

      Mary Beth Granger 

      9 years ago from O'Fallon, Missouri, USA

      I have had these before at parties, but never had that recipe. Looks easy! Thanks

    • eclecticeducati1 profile image


      9 years ago

      I have some of these before and they were really yummy! Thanks for the recipes. 5*

    • CCGAL profile image


      10 years ago

      I have been looking for this recipe for some time - I was delighted to see it here today! I enjoyed this lens - 5* from me!

    • ElizabethJeanAl profile image


      10 years ago

      Sounds really yummy. I love making homemade candies.

      Great lens


    • MargoPArrowsmith profile image


      10 years ago

      Sweet and salty is great, I love salted peanuts with chocolate. Good ideas on this 5* lens

    • clouda9 lm profile image

      clouda9 lm 

      10 years ago

      Just thinkin' tonight, "what should I take to The Super Bowl party"...I love my recipes to get talked about ya know...this fit totally into my plan. And you can bet I'll be going for the easy version! Thanks for this recipe add on Squidoo!

    • jimmielanley profile image

      Jimmie Quick 

      10 years ago from Memphis, TN, USA

      I've made these years ago. It's time to do it again! A great recipe!

    • Adrienne Jenkins profile imageAUTHOR

      Adrienne Jenkins 

      10 years ago

      PARCHMENT PAPER. I just tried it with parchment paper and had no problem with it sticking. ALUMINUM FOIL is a no-no. SPRAYING PAM. Terrible. If you spray to much Pam, it ends up sticking to the bottom layer and the bottom gets kind of greasy and the caramel doesn't quite set right.

    • profile image


      10 years ago

      This IS an awesome treat! Grandma made these for Christmas and they were the best treat on the goodies table!. Love the name! Never heard it called that. lol.

    • Adrienne Jenkins profile imageAUTHOR

      Adrienne Jenkins 

      10 years ago

      Please let me know if you try this recipe what people thought of Trailer Trash Toffee. Did this guess the ingredients?

    • profile image


      10 years ago

      These are great! and sooo easy to make for a quick party gift. One suggestion...other recipes tell you to use parchment paper to prevent sticking....DON'T DO IT!!! It just ends up stuck to the back!!!!

    • SusanDeppner profile image

      Susan Deppner 

      10 years ago from Arkansas USA

      I love "salty and sweet" together. I've heard of this recipe but never heard it called by that name. Your title sure caught my eye! Nice job on the lens, and I'll definitely have to try this recipe!

    • grandma deal profile image

      grandma deal 

      10 years ago

      These cookies sound yummy. Going to try your recipe this weekend when granddaughters come over.

      Great Job!

    • profile image


      10 years ago

      Well you learn something new everyday! I never in a million years would have thought you could use salt crackers to make toffe cookies!

    • The Homeopath profile image

      The Homeopath 

      10 years ago

      These look like something that would be fun to make with my kids. I'm going to try them with plain rice crackers (gluten-free). So cool! Thanks!!

    • chefkeem profile image

      Achim Thiemermann 

      10 years ago from Austin, Texas

      I know what I'll make this weekend - why, toffee, of course. 5*s

    • profile image


      10 years ago

      I can't wait to try this recipe (the trashy version)!


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