Introduction

Salt River Bars are a delightful layered treat combining crunchy crackers with rich caramel and a smooth chocolate-peanut butter topping. These bars offer a perfect balance of sweet and salty flavors that are sure to satisfy any dessert craving.

The image shows a layered dessert cut into a triangle shape, placed on a wooden board over a white marbled surface. The dessert has five visible layers; the bottom, second, and fourth layers are light-colored crisp biscuit layers, while the third and top layers are a smooth, light brown caramel or toffee filling. The very top layer is a thick, glossy milk chocolate coating sprinkled with flaky sea salt crystals. The texture of the biscuit layers is crumbly and slightly coarse, while the caramel layers appear silky and soft. 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. Leave the two long edges extra-long to help remove the bars later. Spray the parchment and pan sides with nonstick spray.
Step 2: Arrange the first layer of Club crackers on the bottom of the pan over the parchment. Cut crackers to fit as needed; five rows of six crackers work well to cover the pan.
Step 3: In a medium, heavy-bottomed pan, melt the butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.
Step 4: Bring the mixture to a boil while stirring, then continue boiling for 7 minutes.
Step 5: Pour half of the caramel mixture evenly over the cracker layer, spreading it to the edges.
Step 6: Quickly add a second layer of crackers over the caramel, then pour the remaining caramel over this layer, spreading evenly.
Step 7: Top with a final layer of crackers, then refrigerate the pan to chill and set the caramel layers while you prepare the topping.
Step 8: For the topping, combine the milk chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl. Heat for 30-45 seconds, stir, then continue microwaving in 15-second intervals, stirring between, until smooth.
Step 9: Pour the chocolate topping over the final cracker layer, spreading it evenly to the edges. Sprinkle with Maldon sea salt to taste, about 1 teaspoon.
Step 10: Chill the bars for 1-2 hours. Use the parchment paper edges to lift the bars from the pan and cut into pieces with a sharp knife.

Tips & Variations

For a nut-free version, replace the peanut butter with additional butterscotch or white chocolate chips.
Use a pan with straight sides to make removing the bars easier.
Sprinkling sea salt on top enhances the sweet and salty contrast, but adjust it to your preference.

Storage

Store Salt River Bars in an airtight container in the refrigerator for up to one week. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to one month. Let thaw in the fridge before serving. Reheat slightly at room temperature to soften before cutting if needed.

How to Serve

A wooden board holds nine square pieces of smooth milk chocolate fudge with a glossy top layer sprinkled with white flaky sea salt. The chocolate fudge has one visible thin base layer beneath the shiny top, both in light brown shades. One piece is being lifted by a spatula, showing the even thickness and firm texture. Next to the board is a round wooden bowl filled with coarse white sea salt and a small wooden spoon inside. The scene is set on a white marbled surface. 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 if I don’t have Club crackers?

Yes, you can substitute with any similarly sized buttery or salted crackers, but keep in mind the flavor and texture may vary slightly.

What if I don’t have Maldon sea salt for finishing?

Regular coarse sea salt or flaky salt will work as a topping, though Maldon sea salt has a distinctive texture and flavor that enhances the bars beautifully.

Salt River Bars Recipe

Print Recipe

★★★★★

4.4 from 107 reviews

Salt River Bars are a delightful layered dessert featuring crunchy Club crackers and graham cracker crumbs combined with a rich homemade caramel sauce, topped with a creamy blend of melted milk chocolate, butterscotch chips, and peanut butter, finished with a sprinkle of sea salt for the perfect balance of sweet and salty flavors.

Author: Lila
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Base and Layers

90 Club crackers
1 cup graham cracker crumbs

Caramel Sauce

1 cup salted butter
2 cups light brown sugar, packed
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

Finishing

Maldon sea salt for sprinkling (about 1 teaspoon)

Instructions

Prepare the Pan: Line a 9 by 13 inch pan with parchment paper, leaving extra length on the two long edges for easy removal later. Spray the parchment and the pan sides with nonstick spray to prevent sticking.
First Layer of Crackers: Cover the bottom of the pan with one layer of Club crackers, cutting pieces as needed to fit. Arrange about five rows of six crackers to cover the pan evenly.
Make the Caramel Sauce: In a medium heavy-bottomed pan over medium heat, melt the butter, then add brown sugar, graham cracker crumbs, and heavy cream. Stir constantly as the mixture combines.
Boil the Caramel: Bring the caramel mixture to a boil while stirring continuously. Once boiling, allow it to boil for 7 minutes to thicken, still stirring to prevent burning.
First Caramel Pour: Pour half of the hot caramel sauce evenly over the first layer of crackers, spreading it to the edges of the pan.
Second Layer of Crackers: Quickly add another full layer of crackers on top of the caramel before it sets.
Second Caramel Pour and Final Cracker Layer: Pour the remaining caramel sauce over the second cracker layer, then add a final layer of crackers on top.
Chill to Set Caramel: Refrigerate the assembled layers to chill and firm up the caramel before adding the chocolate topping.
Prepare Chocolate Topping: In a microwave-safe bowl, combine milk chocolate chips, butterscotch chips, and creamy peanut butter. Microwave for 30-45 seconds, stir, and continue microwaving in 15-second intervals, stirring between each, until smooth and fully melted.
Top and Finish: Pour the melted chocolate mixture over the final cracker layer, spreading it evenly. Sprinkle Maldon sea salt over the chocolate topping to taste.
Final Chill and Cut: Chill the assembled bars in the refrigerator for 1 to 2 hours until set. Use a sharp knife to cut bars. For easier cutting, lift the bars out of the pan using the parchment paper edges.

Notes

Using a pan with straight sides makes layering and removal easier.
Keep stirring the caramel mixture continuously to prevent it from burning.
Microwaving in short bursts and stirring ensures the chocolate topping melts evenly without burning.
The sea salt enhances the flavor by balancing the sweetness of the caramel and chocolate.
Make sure to chill the bars thoroughly before cutting to get clean slices.

Keywords: Salt River Bars, caramel bars, layered dessert, chocolate peanut butter bars, sea salt dessert