Salt River Bars | TheBlondeInTheApron.com

I came across these bad boys on Pinterest.  Pinterest is my new addiction.  I know, I know… I’m a little slow on the uptake, especially when it comes to technology.  Seriously.  It’s a near miracle that I’m even able to buy an app, let alone put something out on The World Wide Web.  Just to give you a little more insight into how technologically unsavvy I am:  in high school, my grandma actually had to show me how to download music and burn cds.  My grandma, people!!

Anyway, back to these suckers.  Apparently, there’s a little restaurant, Liberty Market, near the Salt River in Arizona that created these crazy things. I’ve never been to Liberty Market and I usually don’t try to recreate recipes when I haven’t tried the original, but they looked too good not to try.  Besides, I’ve floated the Salt River, so that’s close enough, right?

I made them for a slumber party that a few of my oldest friends and I had a few weeks ago.  Who says that 30-ish year old women can’t still have slumber parties?  Especially when there are sweet treats.  And wine.  Lots o’ wine!

These Salt River Bars are sweet and slightly salty, which is the perfect union in my opinion.  This is what you need:

Salt River Bars

 

First, let’s start by making the caramel.  Toss some brown sugar into a sauce pan…

Salt River Bars

 

Along with some butter…

Salt River Bars

 

A little salt….

Salt River Bars

 

A cup of heavy cream…

Salt River Bars

 

And some vanilla.

Salt River Bars

 

Whisk together and bring it to a boil over medium-low to medium heat.  Continue whisking and boiling for 6-8 minutes or until it’s thickened.

Salt River Bars

 

Set the caramel aside to cool for a few minutes.  Then line a 9×13 dish with wax or parchment paper and line with one layer of Club crackers.

Salt River Bars

 

Now pour on half of the caramel…

Salt River Bars

 

Lookie thar!

Salt River Bars

 

Then place another  layer of Club crackers on top of the caramel.

Salt River Bars

 

And pour the rest of the caramel on top of that layer.  Then top with one final layer of Club crackers.

Salt River Bars

 

Now, in a mixing bowl, melt the chocolate and butterscotch chips in the microwave.  Just nuke for 30-45 seconds at a time, stirring after each time.  Be careful that you don’t nuke it too long; the chocolate can burn, man.

Salt River Bars

 

Then stir in the peanut butter.

Salt River Bars

 

Spread the chocolate mixture on top of the final layer of Club crackers.

Salt River Bars

 

Then, if you’re feeling really froggy, sprinkle some sea salt on top.

Salt River Bars

 

Refrigerate for a few hours to set up, then cut into squares & dive in!

Salt River Bars

 

 Ooey, gooey, sweet and salty.  

Salt River Bars

 

Salt River Bars
Yields 24
A sweet and salty, crunch and gooey treat!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 sleeves Club crackers
  2. 2 cups brown sugar
  3. ½ cup (1 stick) butter
  4. 1 cup heavy cream
  5. 1 tablespoon vanilla
  6. 1 teaspoon salt
  7. 1 cup milk chocolate chips
  8. 1 cup butterscotch chips
  9. ½ cup peanut butter
  10. 1 teaspoon coarse sea salt (optional)
Instructions
  1. In a medium sauce pan, whisk together the brown sugar and the next 4 ingredients. Bring to a boil over medium-low to medium heat. Whisk and boil for 6-8 minutes or until thickened. Remove from heat and set aside.
  2. Place a single layer of Club crackers along the bottom of a wax or parchment paper lined 9x13 baking dish.
  3. Pour half of the caramel on top of the Club crackers. Carefully place another layer of crackers on top of the caramel.
  4. Pour the other half of caramel on top and line a final, third layer of crackers on top.
  5. In a microwave-safe bowl, combine the chocolate and butterscotch chips. Microwave in 30-45 second intervals, stirring after each time. Continue until the chips are melted. Be careful not to over cook, as the chocolate can burn.
  6. Stir in the peanut butter. Spread the chocolate mixture on top of the top layer of Club crackers.
  7. Sprinkle sea salt on top of the chocolate, if using.
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