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?
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Salt River Bars
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 bars 1x
- Category: Dessert
- Cuisine: American
Description
These Salt River Bars are sweet, salty, chewy, creamy, crunchy, chocolatey PERFECTION! Everyone who tries them LOVES them!
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
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.