Salt River Bars

April 15, 2025

These are a sweet and salty layered bar. They are chewy, crunchy and chocolatey. They take about 30 minutes to make. Yielding 30 bars.

Ingredients

90 Club crackers
1 cup butter, salted
2 cups light brown sugar, packed
1 cup graham cracker crumbs
3/4 cup heavy cream
1-1/2 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup peanut butter
Maldon sea salt for finishing

Instructions

Prepare a 9×13 inch pan by lining it with parchment paper, leaving the two long edges longer so that you can lift the bars out of the pan for later.

Cover the bottom of the pan with the first layer of crackers on top of the parchment paper. I was able to do five rows of six crackers. Cut the crackers to fit if needed.

Make caramel mixture

Next in a medium sized heavy bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.

Bring the mixture to a boil. Stir constantly. Boil for 7 minutes.

Making the first layer

A) Pour half of the caramel mixture over the crackers.

B) Spread it evenly over the crackers into all the edges.

C) Work quickly to spread the caramel.

Making the second layer

Add a second layer of crackers. Then pour the rest of the caramel mixture over the second layer of crackers.

Now add a final layer of crackers.

Refrigerate the pan to chill and set the caramel layers, while you make the chocolate topping.

Chocolate topping

To make the chocolate topping, add milk chocolate chips, butterscotch chips and peanut butter in a microwave safe bowl. Microwave for 30-45 seconds then in 15 second intervals, stirring in between until smooth. Pour chocolate topping over the final layer of crackers. Spread it evenly out to the edges. Sprinkle with sea salt if desired. I found that between the salted butter and the salt on the crackers, it didn’t need any more salt.

Cutting the bars

Chill for 1-2 hours, then pull the bars out of the pan using the parchment paper tails to set on the counter. Cut your bars into squares. Store in an airtight container. Store in the refrigerator.

I cut this pan of bars into a couple different sizes for giving some away. The smaller bars fit better in a smaller container. The rest I cut into rectangular pieces.

Enjoy!

Kelly

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