Salt River Bars Recipe

Introduction

Salt River Bars are a decadent layered treat combining crunchy crackers with rich caramel and a luscious chocolate topping. This easy-to-make dessert offers a perfect balance of sweet, salty, and buttery flavors that will delight any sweet tooth.

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

1. Step 1: Prepare a 9 by 13 inch pan by lining it with parchment paper. Leave the two long edges of the paper longer than the pan sides to help lift the bars out later. Spray the parchment and pan sides with nonstick spray.
2. Step 2: Arrange the first layer of Club crackers on the bottom of the pan over the parchment. Cut crackers to fit if necessary. Five rows of six crackers typically cover the pan perfectly.
3. Step 3: In a medium, heavy-bottomed saucepan, combine butter, brown sugar, graham cracker crumbs, and heavy cream. Melt and stir over medium heat until fully combined.
4. Step 4: Bring the mixture to a boil, stirring constantly, and boil for 7 minutes to create a thick caramel.
5. Step 5: Pour half of the hot caramel over the cracker layer, spreading it evenly to the edges. Quickly add a second layer of crackers on top.
6. Step 6: Pour the remaining caramel over the second cracker layer, then add a final layer of crackers on top.
7. Step 7: Place the pan in the refrigerator to chill and set the caramel layers while preparing the chocolate topping.
8. Step 8: For the topping, combine milk chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl. Heat for 30–45 seconds, stir, and then microwave in 15-second intervals, stirring between each until smooth.
9. Step 9: Pour the melted chocolate mixture over the final cracker layer, spreading evenly. Sprinkle Maldon sea salt over the chocolate to taste (about 1 teaspoon).
10. Step 10: Chill the bars for 1–2 hours until the chocolate is set. Use the parchment edges to lift the bars from the pan, then slice with a sharp knife into individual bars.

Tips & Variations

• Use parchment paper with extended edges to easily lift bars from the pan for neat cutting.
• Substitute peanut butter with almond butter for a nutty twist.
• Try dark chocolate chips instead of milk chocolate for a richer flavor.
• Sprinkle flaky sea salt sparingly to enhance the sweet and buttery layers.

Storage

Store Salt River Bars in an airtight container in the refrigerator for up to one week. Let bars come to room temperature for a few minutes before serving to soften slightly. They can also be frozen for up to one month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker?

Yes, while Club crackers work well for their sturdiness and flavor, you can try similar buttery crackers like saltines or graham crackers, though texture and taste may vary slightly.

Is it necessary to boil the caramel mixture for 7 minutes?

Boiling the caramel for 7 minutes ensures it thickens properly to hold the layers together. Shortening the boil time may result in a runnier caramel that doesn’t set as well.

Salt River Bars Recipe

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Salt River Bars are a decadent layered treat featuring clusters of Club crackers layered with a rich, buttery caramel made from brown sugar, graham cracker crumbs, and heavy cream. Topped with a luscious blend of melted milk chocolate, butterscotch chips, and creamy peanut butter, then finished with a sprinkle of Maldon sea salt, these bars combine sweet, salty, and crunchy textures in every bite. Perfect for a crowd-pleasing dessert or snack, they chill to set beautifully for easy slicing and serving.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes (including chilling)
• Yield: 24 bars 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Base 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

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 sides to facilitate lifting the bars out later. Spray the parchment and pan sides with nonstick spray.
2. Layer crackers. Arrange the first layer of Club crackers over the bottom of the pan on top of the parchment paper, cutting crackers as needed to fit. Use about five rows of six crackers to cover the base layer evenly.
3. Make the caramel. In a medium heavy-bottomed pan, combine the butter, brown sugar, graham cracker crumbs, and heavy cream. Melt and stir constantly over medium heat.
4. Boil the caramel. Bring the mixture to a boil while continuing to stir. Boil for 7 minutes, ensuring it thickens and cooks evenly.
5. First caramel layer. Pour half of the hot caramel mixture over the first cracker layer, spreading it evenly to the edges.
6. Add second cracker layer. Quickly arrange another layer of crackers on top of the caramel before it sets.
7. Second caramel layer and final cracker layer. Pour the remaining caramel over the second layer of crackers. Add a final layer of crackers on top.
8. Chill to set caramel. Refrigerate the pan to let the caramel layers chill and set properly.
9. Prepare chocolate topping. In a microwave-safe bowl, combine the 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 each, until the mixture is smooth.
10. Add topping and sea salt. Pour the melted chocolate topping over the final cracker layer, spreading it evenly to the edges. Sprinkle Maldon sea salt over the chocolate layer to taste (approximately 1 teaspoon).
11. Final chill and cut. Chill the assembled bars in the refrigerator for 1-2 hours until fully set. Use the parchment paper edges to carefully lift the bars from the pan, then cut into squares with a sharp knife.

Notes

• Using a pan with straight sides helps create neat layers and easy removal.
• Cutting crackers to fit the pan ensures even coverage and uniform bars.
• Stir the caramel constantly while heating to prevent scorching.
• Microwave chocolate mixture carefully in intervals to avoid burning.
• Maldon sea salt adds a finishing touch of flavor contrast—adjust to your preference.
• Bars should be well chilled before cutting for clean slices.

Keywords: Salt River Bars, Club crackers, caramel bars, chocolate butterscotch peanut butter bars, layered dessert, easy dessert bars, Maldon sea salt topping