Salt River Bars
No bake bars with peanut butter, chocolate and sea salt.
Salt River Bars
Cuisine:
American
Servings: Makes 30 bars
Ingredients
- 150 Club crackers (or other similar crackers). This is typically about a box and a half of Club crackers.
- 1 cup salted butter
- 2 cups light brown sugar, packed
- 1 cup graham cracker crumbs
- 3/4 cups heavy cream
- 1 1/2 cups milk chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup creamy peanut butter
- Sea salt for garnish
Preparation
- Line a 9x13 sheet pan with parchment paper, leaving the longer ends hanging off the top and bottom so it’s easier to remove the bars later. Spray the parchment and sides of the pan with nonstick spray. Cover the bottom of the pan with crackers, cutting them down to fit if needed.
- Stir together butter, brown sugar, graham cracker crumbs, and heavy cream together in a medium-sized pan, over medium heat. Bring the mixture to a boil, continuing to stir, and boil for 7 minutes.
- Pour half of the caramel mixture over the crackers, spreading it evenly to the edges of the pan. Working quickly, add another layer of crackers over the caramel.
- Pour the rest of the caramel over the second layer of crackers, and then add a final layer of crackers. Refrigerate while working on the chocolate topping.
- In a microwave-safe bowl, add milk chocolate chips, butterscotch chips, and peanut butter, microwaving in 15-second intervals until smooth.
- Pour the chocolate topping over the final layer of crackers, spreading it evenly to the edges. Sprinkle sea salt over the chocolate layer for garnish.
- Chill for 1-2 hours before using a sharp knife to cut into bars.
