Introduction

Salt River Bars are a delectable layered treat combining crunchy crackers, rich caramel, and a luscious chocolate-peanut butter topping. This no-fuss dessert is perfect for anyone who loves a sweet and salty combination with a delightful crunch.

The image shows a close-up of a layered dessert cut into a triangle piece that is slightly lifted, revealing four visible thin layers of light beige cookie or biscuit separated by three thin layers of caramel color filling, topped with a thick, smooth layer of milk chocolate. The chocolate layer has some shiny flakes of sea salt sprinkled on top, adding texture. The dessert pieces are set on a wooden board with a sheet of parchment paper, and the background is a white marbled texture. The surface of the dessert before cutting shows a few small round chocolate pieces embedded in the chocolate layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 Club crackers
1 cup salted butter
2 cups light brown sugar, packed
1 cup graham cracker crumbs
3/4 cup heavy cream
1 1/2 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
Maldon sea salt for finishing

Instructions

Step 1: Prepare a 9 by 13 inch pan by lining it with parchment paper, leaving the two long edges extended to help lift the bars out later. Spray the parchment and sides with nonstick spray.
Step 2: Arrange the first layer of crackers on the bottom of the pan over the parchment. Cut crackers to fit if needed. Use about five rows of six crackers to cover the pan.
Step 3: In a medium heavy-bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.
Step 4: Bring the mixture to a boil, stirring constantly, and allow it to boil for 7 minutes.
Step 5: Pour half of the caramel mixture over the first cracker layer, spreading evenly to the edges. Quickly add a second layer of crackers over the caramel.
Step 6: Pour the remaining caramel over the second cracker layer, then add a final layer of crackers on top.
Step 7: Refrigerate the pan to chill and set the caramel layers while preparing the chocolate topping.
Step 8: In a microwave-safe bowl, combine milk chocolate chips, butterscotch chips, and peanut butter. Microwave for 30-45 seconds, stir, then continue microwaving in 15-second intervals, stirring between each, until smooth.
Step 9: Pour the chocolate topping over the final cracker layer and spread evenly to the edges. Sprinkle Maldon sea salt to taste, about 1 teaspoon.
Step 10: Chill for 1-2 hours before cutting into bars. Use the parchment paper edges to lift the whole block for easier cutting if desired.

Tips & Variations

Use parchment paper with extra length on the sides to easily lift bars out without breaking.
Substitute semi-sweet chocolate chips if you prefer a less sweet topping.
Add chopped nuts to the chocolate topping for extra crunch and flavor.
For a dairy-free version, use vegan butter, dairy-free cream, and dairy-free chocolate chips.

Storage

Store Salt River Bars in an airtight container in the refrigerator for up to one week. To serve, bring them to room temperature for 10-15 minutes to soften slightly. They can also be frozen for up to one month; thaw in the fridge before serving.

How to Serve

The image shows a wooden board on a white marbled surface with nine square pieces of chocolate fudge neatly cut and displayed in a 3 by 3 grid. Each piece has a smooth, glossy, light brown top layer with a slightly bumpy texture and is sprinkled with coarse white sea salt flakes. One piece is being lifted by a metal spatula from the bottom right corner. In the upper right corner of the image, there is a wooden bowl filled with coarse salt and a small wooden scoop inside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Yes, you can substitute Club crackers with similar buttery crackers, such as Ritz. Keep in mind that flavor and texture may vary slightly.

Why is it important to boil the caramel mixture for 7 minutes?

Boiling the caramel mixture for 7 minutes ensures it thickens properly to set between the cracker layers, creating that perfect chewy texture.