clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Close up view of caramel, cracker, and chocolate layer of Salt River Bars.

Salt River Bars

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 30 bars 1x



  • 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 


  1. 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.
  2. 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.
  3. In a medium sized heavy bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly.  
  4. Bring the mixture to a boil, continuing to stir, and boil for 7 minutes.
  5. 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.
  6. Pour the rest of the caramel over the second layer of crackers, and then add a final layer of crackers.
  7. Refrigerate the pan to chill and set the caramel layers while you make the chocolate topping.
  8. 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. 
  9. 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.


This recipe was adapted from Take Two Tapas Salt River Sticks.


  • 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