Salt River Bars Dessert is a delightful sweet indulgence made with layers of buttery caramel, crunchy crackers, and a smooth chocolate topping.
Author:inass sped
Prep Time:35 minutes
Cook Time:60 minutes
Total Time:1 hour 35 minutes
Yield:24 bars 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
90 Club crackers
225 grams salted butter
400 grams light brown sugar, packed
100 grams graham cracker crumbs
180 millilitres heavy cream
255 grams milk chocolate chips
85 grams butterscotch chips
130 grams creamy peanut butter
Maldon sea salt for finishing
Instructions
Line a 33 x 23 cm rectangular baking pan with parchment paper, extending the paper over the longer sides for easy lifting. Lightly coat both parchment and exposed pan sides with nonstick spray.
Arrange Club crackers in a single layer over the parchment-lined base, cutting crackers to fit snugly as needed.
In a medium heavy-bottomed saucepan, melt butter, brown sugar, graham cracker crumbs, and heavy cream over medium heat. Stir constantly until combined and smooth.
When mixture reaches a boil, continue to stir and boil for 7 minutes to achieve a thick, glossy caramel.
Immediately pour half the caramel evenly over the cracker layer and spread to edges. Quickly add a second layer of crackers in the same arrangement.
Pour remaining caramel over the second layer of crackers, spreading evenly. Top with a final single layer of crackers.
Refrigerate the pan to cool and set the caramel and cracker layers while preparing the topping.
Combine milk chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl. Microwave for 30–45 seconds, stir, then heat in 15-second increments, stirring between, until mixture is melted and smooth.
Pour chocolate mixture over the top cracker layer, smoothing evenly to all edges. Sprinkle the surface with Maldon sea salt to preference.
Chill for 1–2 hours until set. Lift bars from pan using parchment edges and slice with a sharp knife into even bars.