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!
Salt River Bars
These Salt River Bars are sweet, salty, chewy, creamy, crunchy, chocolatey PERFECTION! Everyone who tries them LOVES them!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 bars 1x
- Category: Dessert
- Cuisine: American
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
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.
Good idea! They did not last long here for sure. 🙂
I just made these, I made 1/2 recipe in an 8×8 pan. Really good but I’m having trouble cutting them. The Carmel is really hard. Did I cook it too long?
Karen, yes try cooking the caramel shorter… It should not be hard to cut through.
I just made them and gained 3lbs. I’m not sure I should eat them.
Is a club cracker a brand name of a saltine that we would have in any Canadian grocery store
Club is a brand of cracker here in the states. any Butter Cracker that is rectangular in shape will work.
Hi Kathy (fellow Canadian), I would use Christie Toppables. Very similar to Club!
https://www.walmart.ca/en/ip/toppables-cracker/6000001798041
Andrea:
Thanks so much for the idea!
I’m also Canadian. East Coast.
We have them in Alberta.
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.
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?
Replace peanut butter with tahini or pumpkin seed butter
I am allergic to peanuts also. I am thinking that sunflower butter might also work
Substitute for a club cracker? Saltine ? Her in canada
Club crackers are available in Canada. I’m in BC
Superstore or loblaws carry these clubcrackers Kathy…I have seen them at Safeway, and out west at Save on foods too.
I’m Canadian-are club crackers the same as graham wafers or Soda crackers?
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
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!
Brenda, I hope you find something that will work out well. Let me know how it goes if you make them.
Try Christie toppables.
For those Canadians asking about Club Crackers, you can buy them at Walmart. I saw them in Winnipeg last week
Does Canada have Ritz crackers?
How many bars do you get in one batch when you cut them?
You will get 30 bars out of this recipe. You can cut them even smaller to get more because they are very rich!
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)
They sell them at Canadian Walmart’s, I just bought them!
They’re the same as Toppables here in Canada.
How many boxes of Club Crackers does it take to make 90 crackers? Thanks!
Hi Sheryl, One box will have 90 crackers, with some leftover.
Thank you! I was about to ask how many boxes. This looks wonderful!
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
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.
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.
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.
Made these and they turned out FABULOUS!!! Thank you for all the effort to get this recipe out there!
Thank you Jodee!
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!
Thank you for your suggestion! I was thinking of using sunflower butter but extra chocolate is always great
Club crackers are by keebler. It says they resemble saltines. Does this mean I can substitute saltines in this recipe?
You could try saltines but they lack the buttery flavor the Club crackers have. Hope you enjoy!
What can I do if I can’t use peanut butter in the topping?
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.
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.
Hello! I think any savory cracker would work. Will they fit together snugly? Hope you enjoy!
They didn’t fit snugly but they were delicious anyway. Thanks a lot for sharing.
Hello! Excited to make this. Has anyone made it using dark chocolate?
Hi! I think dark chocolate would be so good too. Let me know what you think!
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!
Glad you are going to give the butterscotch a try! Let me know what you think… Dark chocolate will be a good thing.
This recipe looks yummy and I can’t wait to try it. How long will they keep and how do you store
them?
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!
Can I try using Ritz crackers?
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.
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?
The same happens to me, and unfortunately I don’t know why either.
I am making these for the first time and I was so enticed by the perfect layers!! I don’t know how mine will look when I cut them but I’m thinking next time I might pour the first layer of caramel into a cold pan and layer the crackers on to that then chill and flip the whole thing and proceed with second layer!!
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!
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.
Sheryl, I’m so glad! Thank you for letting me know. Taste-Swoon-Gobble is my goal!
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
I hope you get the chance to make these! I love Liberty so much too. Joe can do no wrong 🙂
I think I’ve seen Club crackers at Superstore, Or maybe Walmart .
I am a native Arizonan and a regular at Liberty Market, and i’ve missed these so much! Thank you!
Hi Diana, I hope you enjoy!
These are really yummy!
Hi Debbie, I agree! Glad you enjoyed!
These were AMAZING!! Will pass it on!!
Delicious!!👍👍❤️❤️❤️
Thanks so much Joni!
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.