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–+ servings
Salt River Bars

Salt River Bars - The Sweet & Salty Treat You Can't Resist

Salt River Bars are the perfect combination of sweet and salty, featuring a crunchy base and creamy topping that is irresistible.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 2 hours
Total Time 2 hours 22 minutes
Servings: 20 bars
Course: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 box Club Crackers Substitute with any plain or buttery crackers if necessary.
For the Layers
  • 1 cup Caramel Use homemade for best flavor; store-bought may be too runny.
  • 1 cup Milk Chocolate Chips Dark chocolate can replace it for a richer taste.
  • 1 cup Butterscotch Chips Can be omitted or reduced if desired.
  • 1/2 cup Peanut Butter Substitute with almond butter or any nut butter if needed.
For the Finishing Touch
  • 1 teaspoon Maldon Sea Salt Essential for the finishing touch; regular salt may be too harsh.

Equipment

  • 9x13 inch Pan
  • medium saucepan
  • Heatproof bowl
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with a single layer of club crackers, placing them tightly side by side.
  2. In a medium saucepan, combine your caramel ingredients and cook over medium heat, stirring frequently for about 7 minutes.
  3. In a heatproof bowl, combine the milk chocolate chips, butterscotch chips, and peanut butter. Melt these together in the microwave in 30-second intervals until smooth.
  4. Spread the melted chocolate mixture over the layered crackers and caramel.
  5. Sprinkle the Maldon sea salt evenly over the top and chill in the refrigerator until set, about 2 hours.
  6. Once set, slice the bars into squares and serve.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months. Thaw in the fridge before enjoying.

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