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Salt River Bars Recipe

Salt River Bars Recipe
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★★★★★

4.8 from 6 reviews

Salt River Bars are a decadent layered dessert featuring crunchy Club crackers, rich caramel made from butter, brown sugar, graham cracker crumbs, and heavy cream, topped with a smooth chocolate, butterscotch, and peanut butter ganache finished with a sprinkle of sea salt. These bars are perfect for anyone who loves a sweet and salty treat with a satisfying crunch.

Ingredients

Scale

Base Layer

  • 90 Club crackers

Caramel Layer

  • 1 cup salted butter
  • 2 cups light brown sugar, packed
  • 1 cup graham cracker crumbs
  • 3/4 cup 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, about 1 teaspoon for finishing

Instructions

  1. Prepare the Pan: Line a 9 by 13 inch pan with parchment paper, leaving the two long edges a bit extended for easy removal later. Spray the parchment and sides with nonstick spray to prevent sticking.
  2. Layer Crackers: Cover the bottom of the pan with the first layer of Club crackers, arranging about five rows of six crackers to fit snugly. Cut crackers to fit if necessary.
  3. Make Caramel Mixture: In a medium heavy-bottomed pan, melt 1 cup butter, 2 cups packed light brown sugar, 1 cup graham cracker crumbs, and 3/4 cup heavy cream over medium heat, stirring constantly to prevent burning.
  4. Boil Mixture: Bring the caramel mixture to a rolling boil while continuing to stir, then boil for 7 minutes for proper thickness, making sure not to let it burn.
  5. Assemble First Caramel Layer: Pour half of the hot caramel evenly over the first cracker layer, spreading it to the edges quickly before it starts to set.
  6. Add Second Layer of Crackers: Place another layer of Club crackers evenly over the caramel.
  7. Assemble Second Caramel Layer: Pour the remaining caramel over the second cracker layer, spreading evenly, then add a final third layer of crackers.
  8. Chill to Set: Refrigerate the pan to allow the caramel layers to chill and set firmly while preparing the chocolate topping.
  9. Prepare Chocolate Topping: In a microwave-safe bowl, combine 1 1/2 cups milk chocolate chips, 1/2 cup butterscotch chips, and 1/2 cup creamy peanut butter. Microwave for 30-45 seconds, stir, then continue microwaving in 15-second intervals, stirring each time until smooth and fully melted.
  10. Apply Chocolate Layer and Finish: Pour the smooth chocolate topping over the final cracker layer, spreading evenly to the edges. Sprinkle about 1 teaspoon Maldon sea salt on top for a balanced salty finish.
  11. Final Chill and Cut: Chill the bars for 1 to 2 hours until the chocolate sets completely. Use the parchment paper edges to lift the bars out of the pan and cut into squares with a sharp knife for easy serving.

Notes

  • Use salted butter as the salt enhances the caramel flavor, but unsalted can be used with a slight sprinkle of salt.
  • Maldon sea salt is preferred for its flakiness and texture but any flaky sea salt works.
  • Work quickly when spreading caramel to avoid setting before you finish layering.
  • Allow bars to chill completely for clean cutting and best texture.
  • Store bars in an airtight container in the refrigerator for up to one week.
  • For a nut-free version, omit the peanut butter from the chocolate topping and increase chocolate/butterscotch chips accordingly.

Nutrition

Keywords: Salt River Bars, Club cracker dessert, caramel bars, chocolate peanut butter bars, layered dessert, no-bake bars, sweet and salty snack

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