Are Salt River Bars the same as cracker toffee?

Not exactly. They share a layered, sweet-salty spirit, but Salt River Bars have their own caramel and topping combination that gives them a distinct flavor.

Can I use a different cracker?

Yes. Club crackers are classic, but Ritz crackers also work well and create a different feel.

Do I have to use Maldon sea salt?

No, but flaky sea salt gives the best finish. It adds texture and a clean salty note that really makes Salt River Bars pop.

Why did my caramel turn grainy?

That usually means the mixture did not cook evenly or was not stirred enough. Constant stirring helps keep the caramel smooth.

Can I make Salt River Bars ahead of time?

Absolutely. They are even better after chilling, so they are a great make-ahead dessert.

How rich are these bars?

Very. That is part of the charm. Salt River Bars are best cut small, especially if you are serving them alongside other desserts.

Salt River Bars | Easy Salt River Bars Recipe for Sweet and Salty Cravings

Description

These Salt River Bars are layered with crackers, chewy caramel, creamy chocolate topping, and flaky sea salt for a sweet-and-salty dessert that tastes like pure indulgence.

Ingredients

Scale

90 Club crackers
1 cup salted butter
2 cups packed light brown sugar
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

Line a 9 by 13 inch baking pan with parchment paper, making sure the paper hangs over the two long sides a bit. This overhang will help you lift the bars out later. Spray the parchment and the exposed sides of the pan with nonstick spray.
Arrange a single layer of Club crackers over the bottom of the pan. Trim crackers as needed so the entire base is covered. For a 9 by 13 pan, five rows of six crackers may fit nicely depending on how you cut them.
Set a medium heavy-bottomed saucepan over medium heat. Add the butter, brown sugar, graham cracker crumbs, and heavy cream.
Stir the mixture constantly as the butter melts and the ingredients blend together. Keep stirring until the mixture comes to a boil.
Once it reaches a boil, continue boiling for 7 minutes while stirring all the time so the caramel does not scorch.
Pour half of the hot caramel mixture over the first cracker layer. Spread it gently and evenly all the way to the edges of the pan.
Move quickly and lay a second full layer of crackers over the caramel.
Pour the remaining caramel over the second cracker layer and spread it to the edges once again.
Add a final layer of crackers on top of the caramel to complete the layered base of the bars.
Place the pan in the refrigerator while you prepare the topping. This helps the caramel layers firm up.
In a microwave-safe bowl, combine the milk chocolate chips, butterscotch chips, and creamy peanut butter.
Microwave the mixture for 30 to 45 seconds, then stir well. Continue heating in 15-second intervals, stirring between each round, until the topping becomes smooth and fully melted.
Pour the chocolate mixture over the top cracker layer. Spread it evenly across the entire surface so every bite gets that rich topping.
Sprinkle Maldon sea salt over the chocolate layer to taste. About 1 teaspoon works well, but you can adjust it to your preference.
Chill the bars in the refrigerator for 1 to 2 hours, or until completely set.
Use a sharp knife to cut the chilled slab into bars. For easier slicing, lift the whole dessert out of the pan using the parchment paper overhang before cutting.

Notes

Storage: Keep Salt River Bars in an airtight container in the refrigerator for the best texture and freshness.
Cutting tip: These bars are very rich, so smaller pieces often work best.
Make ahead: You can prepare them in advance and chill them until ready to serve.

Nutrition

Serving Size: 1 bar
Calories: 269
Sugar: 20g
Sodium: 192mg
Fat: 16g
Saturated Fat: 8.3g
Unsaturated Fat: 6.8g
Trans Fat: 0.3g
Carbohydrates: 29g
Fiber: 0.8g
Protein: 2.7g
Cholesterol: 25mg