Oh, friends. I’m so very thrilled to be sharing this amazing Salt River Bars recipe with you! These Salt River Bars and I have been well acquainted with each other for a long while, but until recently I could only enjoy them when I went to one of my favorite restaurants, Liberty Market, in Downtown Gilbert. Locals, you know how delicious these Salt River Bars are, right?
I really never even thought to try to recreate them as they seemed to be complicated with those fancy layers, and I couldn’t quite nail down the flavors. Then I decided to do a little googling and found that even though they are a local thing, there are a few copycat recipes floating around out there. I studied as many as I could find, combined and tweaked them just a bit, and came up with a very, very tasty version of my beloved Salt River Bar.
Some have even said they are better than the original, but I’ll let you make them and see what all the fuss is about for yourself. I sent out a few samples to my parents, grandparents, friends, and sweet neighbors and they loved them as much as we did! When something is this good, you really wanted to share it.
A Salt River Bar is essentially two layers of caramel in between three layers of Club Crackers. The topping is a thick blanket of chocolate, butterscotch and peanut butter. Maldon sea salt is the crown jewel. Sweet, salty, chewy, creamy, chocolatey perfection.
What is Maldon sea salt?
Maldon sea salt is an English salt known for its pure, clean salty taste without bitterness. It is soft and flakey, and while it can be used in cooking, it is often used as a finishing salt. It makes everything taste more flavorful, without being overly salty.
And on top of all that, these Salt River Bars really aren’t too difficult to make. Especially if you have a kiddo handy to help you lay out all the crackers. The caramel comes together quickly with just four ingredients. One of them will really surprise you! Hint: more crackers!
I’ve written that the recipe will yield 30 bars. This is based on the assumption that you will cut the 9 by 13 inch pan into five rows with three squares each, and then cut each of those fifteen squares into two rectangles. These babies are rich. Sometimes I like to pace myself and cut them into tiny squares, so I can lose count of how many I’ve had!
Please leave me a comment if you’ve tried the original Salt River Bars from Liberty Market. I think we’ll be making these bars for years to come! Hope you enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Salt River Bars
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 bars 1x
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
- Maldon sea salt for finishing
Instructions
- Prepare a 9 by 13 inch pan (very helpful if the pan has straight sides, like this one) 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.
Notes
This recipe was adapted from Take Two Tapas Salt River Sticks.
Nutrition
- Serving Size: 1 Bar
- Calories: 269
- Sugar: 20g
- Sodium: 192mg
- Fat: 16g
- Saturated Fat: 8.3g
- Unsaturated Fat: 6.8g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 0.8g
- Protein: 2.7g
- Cholesterol: 25mg
Linda says
I can’t wait to make and take these to a ladies’ club meeting! If I just make them and keep them in the house, it would be dangerous. These probably should come with a warning! Thank you, Julie, for
sharing.
Julie says
Good idea! They did not last long here for sure. 🙂
Lee says
I just made them and gained 3lbs. I’m not sure I should eat them.
Kathy says
Is a club cracker a brand name of a saltine that we would have in any Canadian grocery store
Jami says
Club is a brand of cracker here in the states. any Butter Cracker that is rectangular in shape will work.
andrea says
Hi Kathy (fellow Canadian), I would use Christie Toppables. Very similar to Club!
https://www.walmart.ca/en/ip/toppables-cracker/6000001798041
Charlie says
Andrea:
Thanks so much for the idea!
I’m also Canadian. East Coast.
LINDA DANIELSEN says
We have them in Alberta.
Heather says
A club cracker is more like a cross between a ritz and a saltine. Not quite as buttery as a ritz and not quite as dry or salty as a saltine.
Amy Neely says
I am wondering if there is a version without peanut butter, as my family is allergic to nuts. Or what could I substitute for the peanut butter?
Lesannz says
Replace peanut butter with tahini or pumpkin seed butter
★★★★★
LIsa Hiland says
I am allergic to peanuts also. I am thinking that sunflower butter might also work
Maureen says
Substitute for a club cracker? Saltine ? Her in canada
AL says
Club crackers are available in Canada. I’m in BC
Colleen says
I’m Canadian-are club crackers the same as graham wafers or Soda crackers?
Julie says
Hi Colleen, thanks for your question. Club crackers are flakey, salty, butter crackers. Here is a link to them… Soda crackers might be similar but not as buttery.
https://www.clubcrackers.com/en_US/home.html
Brenda says
Hi,
I had the same question – not sure what the Canadian equivalent would be – I will have to search out the cracker aisle for buttery crackers!
Julie says
Brenda, I hope you find something that will work out well. Let me know how it goes if you make them.
Nancy Nielsen says
Try Christie toppables.
Joy says
For those Canadians asking about Club Crackers, you can buy them at Walmart. I saw them in Winnipeg last week
Margot says
Does Canada have Ritz crackers?
Gail says
How many bars do you get in one batch when you cut them?
Julie says
You will get 30 bars out of this recipe. You can cut them even smaller to get more because they are very rich!
Brynne says
I’m from Winnipeg, and we have Club crackers at most grocery stores here. The box looks SUPER similar to Christie Toppable crackers (my husband has definitely bought Toppables when he meant to buy Club). They are very similar in taste but I find Club crackers more buttery. (they taste very similar to a square Ritz cracker)
Shelda says
They sell them at Canadian Walmart’s, I just bought them!
Verley says
They’re the same as Toppables here in Canada.
Sheryl says
How many boxes of Club Crackers does it take to make 90 crackers? Thanks!
Julie says
Hi Sheryl, One box will have 90 crackers, with some leftover.
Connie says
Thank you! I was about to ask how many boxes. This looks wonderful!
Brenda says
Hi, where could I find maldon salt? Also, the instructions do not state when, how much or how the salt should be added. Please clarify. Thank you
Julie says
Hi Brenda, I added some clarification to the recipe stating that about 1 teaspoon (or to taste) is sprinkled over the chocolate before it sets. I buy the salt from Amazon (link in the post), but you might also find it at a specialty kitchen store or a well supplied grocery. Any flakey sea salt will be good. Thank you for your question.
Teri Richards says
Hi is there anything I can use in place of peanut butter? I have but allergies in my family. Allergic to almonds too- sadly. Would biscoff spread work? Thanks.
Charlie says
Hi Terri: You will probably be allergic to any nut butter.
I think biscoff would make an awesome substitute!
Please let me know how it turns out.
Another alternative is to type in peanut butter substitutes into google.
Jodee says
Made these and they turned out FABULOUS!!! Thank you for all the effort to get this recipe out there!
★★★★★
Julie says
Thank you Jodee!
Julie says
Hi Teri, you could leave the peanut butter out, and add an additional 1/2 cups of either the butterscotch chips or the chocolate chips. The additional oils in the peanut butter also helps keep the chocolate layer soft as it sets, so that it doesn’t crack when you cut the bars or bite into them. So I would also add 1-2 teaspoons (best guess without testing) of oil, like vegetable, avocado, or coconut oil as you are melting the chips. Let me know how it goes if you try it. The flavor will be slightly different without the peanut butter, but I think still very good!
LIsa Hiland says
Thank you for your suggestion! I was thinking of using sunflower butter but extra chocolate is always great
Charlie says
Club crackers are by keebler. It says they resemble saltines. Does this mean I can substitute saltines in this recipe?
Julie says
You could try saltines but they lack the buttery flavor the Club crackers have. Hope you enjoy!
Lisa Adams says
What can I do if I can’t use peanut butter in the topping?
Julie says
Here is something you could try… you could leave the peanut butter out, and add an additional 1/2 cups of either the butterscotch chips or the chocolate chips. The additional oils in the peanut butter helps keep the chocolate layer soft as it sets, so that it doesn’t crack when you cut the bars or bite into them. So I would also add 1-2 teaspoons (best guess without testing) of oil, like vegetable, avocado, or coconut oil as you are melting the chips. Let me know how it goes if you try it. The flavor will be slightly different without the peanut butter, but I think still very good! Please let me know what you think if you try the recipe this way.
Chinazor Ominyi says
So tempting…and I guess delicious too.
I have a big box of cream crackers lying around. Can I use them instead?
Thanks for sharing this.
★★★★★
Julie says
Hello! I think any savory cracker would work. Will they fit together snugly? Hope you enjoy!
Chinazor says
They didn’t fit snugly but they were delicious anyway. Thanks a lot for sharing.
★★★★★
Pina says
Hello! Excited to make this. Has anyone made it using dark chocolate?
Julie says
Hi! I think dark chocolate would be so good too. Let me know what you think!
Anthony says
I’m totally using dark chocolate. I’m not a big fan of butterscotch, but I feel not using it will change the integrity of the special flavor profile. I’m making them tomorrow and can’t wait!
Julie says
Glad you are going to give the butterscotch a try! Let me know what you think… Dark chocolate will be a good thing.
Brenda says
This recipe looks yummy and I can’t wait to try it. How long will they keep and how do you store
them?
Julie says
I kept them in an airtight container at room temp and they were good for three days. Maybe longer, but we had already eaten them all. Hope you enjoy!
Jody Marino says
Can I try using Ritz crackers?
Julie says
Hi Jody, I think using Ritz crackers would be fine for taste, but because of the round shape the caramel layer would seep through and you won’t have very defined layers. The Club Crackers fit nicely together.
Kathleen says
How do I keep the first layer of caramel from seeping through to the bottom? I made these and they taste great but the caramel ended up on the bottom. Maybe my caramel wasn’t thick enough?
Liz says
I am so excited to try this recipe! I am absolutely obsessed with salt river bars from Liberty Market! Every time we go, I get 2-one to eat then and another for later. They are by far my favorite treat. Thanks for turning this into a recipe I can try at home!
★★★★★
Sheryl says
I have made these three or four times now, and they are well worth the effort. Wherever I’ve taken them the reaction has been taste/swoon/gobble.
Julie says
Sheryl, I’m so glad! Thank you for letting me know. Taste-Swoon-Gobble is my goal!
Sara says
Hello! I have had the original from Liberty – I stopped dead in my Pinterest scrolling tracks when I saw this! They are so good and one of our favorites. Of course we love everything about Liberty Market!
-Sara from Gilbert
Julie says
I hope you get the chance to make these! I love Liberty so much too. Joe can do no wrong 🙂
Melissa says
I think I’ve seen Club crackers at Superstore, Or maybe Walmart .
Diana McLaws says
I am a native Arizonan and a regular at Liberty Market, and i’ve missed these so much! Thank you!
★★★★★
Julie says
Hi Diana, I hope you enjoy!
Debbie J says
These are really yummy!
★★★★★
Julie says
Hi Debbie, I agree! Glad you enjoyed!
Joni says
These were AMAZING!! Will pass it on!!
Delicious!!👍👍❤️❤️❤️
Julie says
Thanks so much Joni!
Victoria says
Superstore Coquitlam had Club Crackers in January 2020. Looking forward to making this recipe but will use dark chocolate and replace peanut butter with coconut oil.
Melody says
Club crackers are sometimes called captains wafers. They are smaller than a saltine and are buttery
Yolanda says
Oh my goodness! I saw the picture and immediately thought “hey, those look like the one’s at Liberty Market.” I’m from Mesa, AZ and have enjoyed them. I’ll be trying your recipe tonight and I know they’ll be just as good if not better!
Julie says
Hello Yolanda! I hope you enjoy these as much as we do. They really are something special!
Connie Rich says
Can these be frozen? I often make cookies for hospitality coffee hour at church.
Julie says
Hi Connie, I think they should be fine to freeze, but I haven’t tried it to be sure. Hope everyone enjoys!
Brenda says
Oh my goodness these sound dangerously yummy. Which is exactly why I will be making these to bring to work for nurses week. I can’t wait to try them and share them
Julie says
Thank you Brenda, I hope everyone enjoys! I have a special place in my heart for nurses because I was a labor and delivery nurse before I started this blog. Thank you for making my recipes and for sharing them with others!
Ellen Richardson says
Could you use caramel sauce (the kind you put on ice cream) and just mix in the Graham cracker crumbs?
Julie says
I think that might work well as a shortcut, but I’m not sure because I haven’t tested it out myself. Let me know what you think if you try!
Ellen says
I made these last week. They came out perfectly–just like the photo–and everyone loved them. Thanks.
Julie says
Thanks for letting me know, Ellen. So glad they were enjoyed!
Linda says
Nabisco makes Waverly crackers which is equivalent to Keebler’s Club crackers. Maybe Waverly’s can be found in Canada?
Tarrah says
You’re making me nostalgic for home. I’m a Phoenix native, but moved to Oklahoma last year. We lived in Gilbert and liberty market was a weekly regular for us. I couldn’t visit without getting a salt river bar and a cortado. Saw your recipe scrolling through Pinterest. I will have to try these for a little taste of home.
Julie says
Hi Tarrah! I hope you get to make these and think of us all here back in AZ! Enjoy!
Kristin Leisgang says
These look amazing and I can’t wait to make them. I live in Scottsdale, AZ but have never been to Liberty Market. Will definitely have to try it out now!
Julie says
Yes, you must try them! Downtown Gilbert is so charming these days!
Margaret Campbell says
I made these this afternoon and they are beyond delicious! Mine do not look as pretty as yours , I had a little caramel seep under the corners, but they were the biggest hit! I will be making these often. So glad I saw this recipe.
★★★★★
Julie says
Wonderful! Thanks Margaret!
Lisa says
Delicious. It was hard fitting all the crackers in perfectly, but didn’t matter. I couldn’t find butterscotch chips so used caramel pieces instead!
★★★★★
Julie says
Thanks Lisa, sounds like a good swap!
Elaine Doherty says
Should these be stored in the refrigerator or can you keep them at room temp??
Julie says
I like to keep them in the refrigerator – especially in the summer, the top will be a little soft at room temp.
Elaine Doherty says
I had no idea these were AZ original. I lived in Gilbert from 1997-2002 when there was not a lot around! These were absolutely delicious! Easy to make also!
★★★★★
Julie says
Downtown Gilbert is so charming these days! I’m glad you found this recipe, and hope you enjoy!
Suzanne says
Can you use milk instead of heavy cream? I never have heavy cream on hand
Julie says
Hi Suzanne, I wouldn’t recommend substituting milk for the heavy cream in this recipe.
Bea says
Suzanne wondering if the heavy cream substitute would be ok? You know Milk n butter since it doesn’t need to be whipped.
Tanja says
I bet Nutella would be good instead of peanut butter or cashew butter. I need to try this recipe
Connie Itterly says
Oh my goodness!!! These are yummy! Hit of the party yesterday. I will add, in the humidity, I needed to keep them in the refrigerator. Everyone requested them for the next party! Thanks for sharing.
★★★★★
Julie says
So glad, Connie! Thanks for letting me know how they turned out!
Sondra says
I am gluten free what cracker can I use. Thank you
Tania says
What can I use instead of peanut butter?
Bea says
Hubby has a meeting of the car guys every Wednesday night. So I have been using them as guinea pigs. I made this yesterday and not only were the guys happy my 5 yr old grandson wants these for his birthday instead of cake. One of the guys brought some home to his wife, she wanted the recipe so I posted a link to here. 2 thumbs and 2 big toes up on this recipe as the 5 yr old says.
★★★★★
Melissa Armstrong says
Can these be made ahead of time? Like, the day before?
Julie says
Yes, that’s fine. I like to keep them in the fridge.
Angela Frolander says
I have made 3 pans so far. Definitely a new favorite for the fam. My only issue is that I haven’t been able prevent the caramel from seeping under the bottom layer of crackers. I lay them flat and close together and I still have some that get the caramel underneath. I cook the caramel for the full 7 minutes after it comes to a boil and looks like the same consistency you show in your video. Any tips? Not that it detracts from the flavor AT ALL. These are wonderful and I will make them again and again – caramel on the bottom or not! Oh, and I did use the flaky sea salt because I didn’t have any of the salt you recommended and it was still great!
★★★★★
Julie says
I’m so glad you like them! I’m finding this to be a common issue – does your pan have curved sides? A pan like this one, with very square sides, will really help keep things in place.
https://amzn.to/2ZIZflb
Angel Frolander says
The one I used was pretty square but didn’t have quite the sharp angles that this one has. I will try it! Who doesn’t need another 9 x 13, right? 😉
Jackie says
Thank you for this recipe. I modified a bit but I usually do that. Instead of chocolate and butterscotch chips to make the topping I used 4 semi-sweet bakers chocolate blocks and the peanut butter. Not so sweet as used chips.
I’ve shared with loads of friends because these bars are simply delicious. I’ve tried different crackers and I’ve found Toppables (Canadian cracker) are the best texture.
Again, thank you again. Simply awesome!
Diana says
Made these, delicious!
★★★★★
Kyle says
Made these a couple times now. Soooo good! And easy to make!
★★★★★
Susan Montplaisir says
I haven’t made these yet, but I live real close to Liberty Market and have eaten them there many times! Yum!!!
Lori says
Is there a reason you wait to sprinkle on the sea salt after they’ve set? It would seem to me that it would adhere better if you put it on before you put them in the fridge for the final chill.
Julie says
You can definitely do that!
Johanna says
Thank you for such a nice instructional video. Very nicely done, without extra wordiness or redundancy.
Anna balistreri says
Hello my name is anna balistreri and I’m trying to figure out the points per serving on the he salt river bar for weight watchers but when I put in all the info it is asking for the added sugar or it won’t let me go on to final step would you be able to send it to me I will give you my email address aannabalistreri65 @gmail.com
debra goll says
I made these this morning my 14th month old grandbaby helped me, as always…..we smell and taste the ingredients before we put them in the bowl………he’s going to be a chef one day!!!!!! Anyway the bars turned out fabulously, very rich 💰💰💰………but so delish!!!!!!!! But where should they be stored in a container where fridge, counter????
★★★★★
Julie says
Love that you are cooking with your grandbaby! I like to keep them in the fridge so the top layer doesn’t get too soft. Thanks for letting me know how they turned out!
Candy says
I have made with saltines and still delicious.
Rae says
Where does the Waldon sea salt come into play?
Julie says
Hi Rae, I see why that’s confusing… I mention it in the recipe instructions – it’s just an option to sprinkle it over the chocolate layer at the end. I’ll list it in the recipe list so it’s more clear. Thanks!
April says
These are sinful!!! The whole family loved them. We will definitely be making them again. They have everything you want in a treat, sweet/salty/crunchy/chewy.
★★★★★
Andrea says
These are super delicious! I did have trouble though. When I poured the first half of the caramel sauce, my crackers all started to float. I couldn’t get them to stay on the bottom of the pan, so the caramel is all on the bottom and they’re a mess to eat. I thought I was pouring slowly… Any tips?
★★★★★