Decadent Salt River Bars With Heavenly Chocolate Layer – Milk Chocolate Ritz Bars

Salt River Bars stole my heart the first time I tasted them at Liberty Market. Crisp crackers, gooey caramel, and a glossy chocolate layer sprinkled with flaky sea salt — it’s the kind of dessert that makes you stop mid-conversation and stare lovingly at your plate. If you’ve been craving that exact combo, this is your homemade ticket to crispy, chewy, salty-sweet bliss.

Why you’ll fall for these bars

These aren’t your average cookie. They’re a texture party: buttery snap from the crackers, chewy, almost fudgy caramel, and a smooth chocolate blanket that cracks satisfyingly when you bite it. If you love contrasts — sweet vs. salty, tender vs. crunchy — these bars deliver. They’re also seriously shareable and forgiving to make, which is why I end up gifting trays to neighbors and vanishing them at potlucks.

The story behind the bar

Liberty Market locals treat Salt River Bars like a little culinary treasure. I’d only ever had them out, until curiosity and a little internet sleuthing pushed me to recreate them. After testing several versions and tweaking ratios, I landed on this riff — a layered cracker-caramel-chocolate stack that’s equal parts nostalgic and dangerously moreish. FYI: it’s much easier than it looks. Kids can help lay the crackers, and the caramel is basically a four-ingredient hug in a saucepan.

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Ingredient breakdown (what each part does)

• 90 Club crackers — these give the bar structure and a buttery crunch; you can also use Ritz Bars style crackers if you prefer.
• 1 cup salted butter — builds the caramel’s richness; salted butter works well because it layers in savory flavor.
• 2 cups light brown sugar — the moisture and caramel notes come from here; packed is key.
• 1 cup graham cracker crumbs — this is the slightly surprising ingredient that helps the caramel set and gives body to the layers.
• 3/4 cup heavy cream — adds silkiness and prevents the caramel from getting too hard once chilled.
• 1 1/2 cups milk chocolate chips + 1/2 cup butterscotch chips + 1/2 cup creamy peanut butter — this trio melts into a thick, shiny topping that’s part chocolate, part butterscotch, part PB dream. Think Milk Chocolate Ritz Bars energy.
• Maldon sea salt — the finishing touch that transforms sweet to sublime.

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Quick note on crackers

You’ll see recipes for similar treats called Ritz Bars or even Salteen Cracker Dessert versions that use saltines; those are tasty too. In my tests, Club crackers made the bar feel richer and more buttery — closer to the Liberty Market original. If you want a lighter snap, try saltines for a Saltine Dessert Recipes spin.

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Step-by-step — How to make Salt River Bars

1. Line and prep. Line a 9×13 pan with parchment paper, leaving two long edges long for easy removal. Spray lightly with nonstick spray.
2. First cracker layer. Lay crackers to cover the bottom. I used five rows of six Club crackers; cut edges to fit. Work quickly so the caramel stays hot when you pour it.
3. Make the caramel. In a medium heavy-bottomed saucepan, melt the butter with brown sugar, graham cracker crumbs, and heavy cream over medium heat, stirring constantly. Bring to a rolling boil and keep it there for exactly 7 minutes, stirring. This is where the magic happens — the blend thickens and transforms into caramel.
4. Layer one. Pour half the caramel onto the first cracker layer and spread carefully to the edges.
5. Second cracker layer. Immediately add another full cracker layer, pressing lightly so they touch the caramel but don’t sink.
6. Layer two. Pour the remaining caramel evenly over the second cracker layer, then add the final cracker sheet.
7. Chill. Pop the pan into the fridge to let the layers set while you melt the topping.
8. Make the topping. Microwave milk chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl for 30–45 seconds, stir, then heat in 15-second bursts stirring until silky smooth.
9. Top and salt. Pour and spread the chocolate mixture evenly over the top cracker layer. Sprinkle Maldon sea salt to taste — about 1 teaspoon over the whole pan is my jam.
10. Final chill and cut. Chill 1–2 hours until fully set. Use the parchment edges to lift the slab out, then slice into bars with a very sharp knife. Warm the blade under hot water and dry between cuts for cleaner slices.

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Pro tips for perfect bars

• Boil time matters. Cook the caramel at a steady boil for the full 7 minutes. Under-boil = runny; over-boil = rock-hard.
• Stir constantly. Use a heavy-bottomed pan and keep the caramel moving so it cooks evenly and doesn’t scorch.
• Work fast between steps. Pour hot caramel onto crackers quickly—heat helps it saturate the crackers just right.
• Chill properly. Don’t rush the chill. Chilling makes slicing neat and keeps layers intact.
• Salt finish. Maldon sea salt adds texture and balances the sweetness — don’t skip it. A little goes a long way.

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Variations you’ll love

• Double chocolate: Swap milk chips for dark chocolate and add a handful of mini chocolate chips on top for extra texture. Great if you love Chocolate Candy Bars On Tray vibes.
• No-peanut version: Replace peanut butter with sunflower seed butter for a nut-free twist.
• Butterscotch-forward: Increase the butterscotch chips for a richer, toffee-like finish.
• Saltine spin: Use saltines for a lighter, ultra-salty base — similar to other Saltine Dessert Recipes you may have seen.
• S’mores mash-up: Add mini marshmallows between layers and a bit of graham cracker crumbs on top for a Sweet & Salty S’mores Bars feel.
• Cookie-style: Cut into cookie-sized squares and you’ve got portable Salt River Bar Cookies for lunchboxes.

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Best ways to serve Salt River Bars

Serve chilled or at room temp. They’re perfect with coffee, milk, or a hot cup of tea. For parties, stack them on a platter for a stunning dessert display — they look like decadent little Chocolate Candy Bars On Tray when arranged neatly. Want to be fancy? Warm slightly and drizzle extra melted chocolate or a little caramel over each bar before serving.

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Storage & leftovers

• Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Wrap the whole slab tightly and freeze up to 2 months; thaw in the fridge overnight before slicing.
• Serving tip: If fridge-cold is too firm, let bars sit at room temp for 10–15 minutes before serving to soften slightly.

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FAQs (quick answers)

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Final thoughts — shareable, nostalgic, addictive

This Salt River Bars riff hits the nostalgia button while staying totally achievable in a home kitchen. It’s one of those treats that feels special without being finicky — a winner for potlucks, holidays, or anytime you want a tray of something dangerously good. Whether you call them Milk Chocolate Ritz Bars, Ritz Bars, or classic Salt River Bars Recipe treats, they pack a luxurious mix of textures and flavors everyone will ask about.

So, what are you waiting for? Grab a pan, enlist a kid (or an eager neighbor), and make a batch. Leave a comment and tell me if you prefer the classic Liberty Market style or your personalized twist — IMO, either way, you’ll end up licking the spatula.

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