SALT RIVER BARS #chocolate #desserts

I actually never at any point thought to attempt to reproduce them as they were by all accounts convoluted with those extravagant layers, and I couldn't exactly nail down the flavors. At that point I chose to do a bit of googling and found that despite the fact that they are a neighborhood thing, there are a couple of copycat plans gliding around out there. I concentrated the greatest number of as I could discover, joined and changed them a tad, and thought of an incredibly, delicious form of my cherished Salt River Bar.

Some have even said they are superior to the first, however I'll let you make them and see what all the whine is about for yourself. I conveyed a couple of tests to my folks, grandparents, companions, and sweet neighbors and they adored them as much as we did! When something is this acceptable, you truly needed to share it.

A Salt River Bar is basically two layers of caramel in the middle of three layers of Club Crackers. The garnish is a thick cover of chocolate, butterscotch and nutty spread. Maldon ocean salt is the crown gem. Sweet, salty, chewy, smooth, chocolatey flawlessness.

Also Try Our Recipe : COPYCAT DAIRY QUEEN ICE CREAM CAKE

INGREDIENTS

90 Club crackers
1 cup butter, salted
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

INSTRUCTIONS

Prepare a 9 by 13 inch pan by lining it with parchment paper, leaving the two long edges a bit long so that it can be used to remove the bars from the pan later. Spray the parchment and sides of the pan with nonstick spray.
Cover the bottom of the pan with the first layer of crackers on top of the parchment. Cut the crackers to fit as needed. I used five rows of six crackers, which covered my pan perfectly.
In a medium sized heavy bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.
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 the pan to chill and set the caramel layers while you make the chocolate topping.
To make the chocolate topping, add milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl. Heat for 30-45 seconds, then stir. Microwave the chocolate in 15 second intervals, stirring in between 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 to taste. I used about 1 teaspoon.
Chill for 1-2 hours before using a sharp knife to cut into bars. Sometimes I like to use the parchment paper edges to lift the whole thing out of the pan to make cutting easier.