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Salt River Bars Recipe

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★★★★★

4.8 from 89 reviews

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.

Ingredients

Scale

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

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