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Salt River Bars Recipe

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4 from 4 reviews

Salt River Bars are a decadent layered treat featuring a crunchy cracker base and layers of rich caramel, topped with a smooth chocolate, butterscotch, and peanut butter ganache, finished with a sprinkle of sea salt for a perfect sweet and salty balance. This no-bake, refrigerated dessert is easy to prepare and perfect for parties or as a sweet snack.

Ingredients

Cracker Layers

  • 90 Club crackers

Caramel Mixture

  • 1 cup salted butter
  • 2 cups light brown sugar, packed
  • 1 cup graham cracker crumbs
  • 3/4 cups heavy cream

Chocolate Topping

  • 1 1/2 cups milk chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup creamy peanut butter
  • Maldon sea salt for finishing (about 1 teaspoon)

Instructions

  1. Prepare the Pan: Line a 9 by 13 inch pan with parchment paper, leaving extra length on the two long edges to help remove the bars later. Spray the parchment and sides with nonstick spray to prevent sticking.
  2. Layer Crackers: Cover the pan's bottom with one layer of Club crackers, cutting crackers to fit as necessary. Five rows of six crackers each should perfectly cover the pan.
  3. Make Caramel Mixture: In a medium heavy-bottomed pan, melt together the butter, light brown sugar, graham cracker crumbs, and heavy cream over medium heat, stirring constantly to combine.
  4. Boil Caramel: Bring the mixture to a boil while continuing to stir, then boil for 7 minutes to thicken and develop flavor.
  5. First Caramel Layer: Pour half of the hot caramel mixture evenly over the first cracker layer, spreading to the edges quickly. Then immediately add another layer of crackers on top.
  6. Second Caramel Layer: Pour the remaining caramel evenly over the second cracker layer, then add the final cracker layer on top.
  7. Chill to Set Caramel: Refrigerate the pan so the caramel layers firm up before proceeding.
  8. Make Chocolate Topping: In a microwave-safe bowl, combine milk chocolate chips, butterscotch chips, and creamy peanut butter. Microwave for 30-45 seconds, then stir thoroughly. Continue microwaving in 15-second intervals, stirring between, until the mixture is smooth and fully melted.
  9. Top Bars and Finish: Pour and spread the melted chocolate topping evenly over the final cracker layer, ensuring it covers to the edges. Sprinkle Maldon sea salt evenly over the top to taste (about 1 teaspoon).
  10. Final Chill and Slice: Refrigerate the bars for 1-2 hours to set completely. Use the parchment paper edges to lift the bars from the pan for easy cutting. Slice into bars with a sharp knife and serve.

Notes

  • For best results, ensure caramel mixture is boiling for the full 7 minutes to achieve proper thickness.
  • The parchment paper lining makes it much easier to lift the bars out of the pan for cutting and serving.
  • Adjust the sea salt to your flavor preference for a perfect sweet and salty contrast.
  • Store leftover bars in the refrigerator to keep the caramel and chocolate firm.
  • Use a sharp knife and wipe it clean between cuts to maintain neat bar edges.

Find it online: https://glowcooks.com/salt-river-bars-recipe/