Salt River Bars.

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What’s a salt river bar?
I have no idea.
But as far as I can tell, it’s a famously sold confection in Gilbert, Arizona’s Liberty Market, somewhat close to the Salt River… either that, or they get their name from the “rivers” the chocolate makes as it begins to melt. And, you know, the salt.
Or maybe Chocolate Peanut Butter Caramel Crunch Bars was too long of a name.
Like I said. No idea.
But I do know that they’re decadent, rich, life-changing, and dangerously addicting.
No really.
Three layers of buttery crackers, peanut butter chips, and brown sugar caramel, topped with a thick, fudgy layer of melted chocolate, sprinkled with sea salt.
I might have just died a little.
These are similar to the chocolate almond cracker candy & the Christmas s’mores I posted about in December… but better.
Because there’s three deliciously sweet layers.
Of peanut butter.
My work here is done.

Salt River Bars

Printable Recipe

1 box Club crackers
1 cup (2 sticks) unsalted butter
1 cup brown sugar, lightly packed
1 cup peanut butter chips
1 1/2 cups semisweet chocolate chips
Coarse sea salt

Line an 8×8-inch pan with foil, allowing the edges to hang over the side, and lightly spray with non-stick cooking spray.
Place 15 crackers in the bottom of the pan (3 rows of 5). For three layers, divide the peanut butter chips into thirds and sprinkle 1/3 over the crackers.

Melt butter and brown sugar in a pan over medium heat, stirring constantly, until bubbly and smooth and a creamy caramel color, about 4 minutes. Pour 1/3 of the caramel over the peanut butter chips and crackers, then add another layer of crackers, peanut butter chips, and caramel, then repeat again for the third layer, topping the last layer with crackers.

Melt the chocolate chips and pour over the crackers, spreading evenly.

See? Chocolate rivers.

Sprinkle coarse sea salt over the top.

Allow chocolate to being setting up in refrigerator (about 20 minutes), then lightly cut through the partially-set chocolate (to make it easier to cut after it cools completely). Place bars back into the fridge. Once cooled completely, gently remove bars by lifting out foil. Cut accordingly and serve.

*If you want to make this in a 9×13-inch pan, add about a half more of everything in measurements.

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