Salt River Bars are a crunchy, creamy combination of chocolate, peanut butter, caramel, and salt. Out of this world!
There’s a restaurant in the East Valley here in Phoenix called Liberty Market that has become a local favorite. Operated out of an old historical building, the establishment has some delectable menu items including absolutely wonderful wood-fired pizza. However, as you can see, this post isn’t about pizza. There’s no way I could recreate wood-fired pizza at home (unless I was lucky enough to have a wood-fired oven in my backyard like Elijah Wood). Today I’m talking about a delightful little confection served at Liberty Market called the Salt River Bar. Why it’s called that, I do not know. What I do know is that the bar consists of layers of buttery, salty Club crackers, peanut butter, caramel, and is topped with chocolate which is sprinkled with sea salt. It’s heavenly. You can imagine my excitement when I saw the recipe start to pop up all over the internet. It’s crazy how a little local establishment’s one recipe has become accessible world-wide. Thanks, internet.
Taste: The combination of caramel, peanut butter, chocolate, and salt is out of this world.
Texture: Crispy, crunchy, smooth, creamy.
Ease: No baking involved! And only a few ingredients. Pretty much just assembly and melting.
Appearance: It’s a little curious looking but nevertheless scrumptious.
Pros: Tasty, fast, simple treat.
Cons: None, well maybe except that it isn’t exactly like the Salt River Bars at Liberty Market. Guess I’ll just have to go back again and again 🙂
Would I make this again? Yes.
How to make Salt River Bars
Yield: 15 bars
To melt the chocolate chips, place in a microwave-safe container and microwave in 20-second bursts, stirring between each burst, until smooth and melted. Do not overheat.
- 45 Club crackers
- 1 cup peanut butter chips, divided
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, lightly packed
- 1 1/2 cups semisweet chocolate chips, melted
- Coarse sea salt
Line an 8x8 pan with tin foil, allowing the edges to hang over sides. Spray foil with nonstick spray.
Place 15 crackers in the bottom of the pan in 3 rows of five. Sprinkle 1/2 of the peanut butter chips over crackers.
In a small saucepan melt butter and brown sugar over medium heat, stirring constantly, until bubbly and creamy caramel forms, about 4 minutes.
Pour half of the caramel over peanut butter chips and crackers. Add another layer of 15 crackers, top with peanut butter chips, then pour remaining caramel over. Top with another layer of 15 crackers then spread melted chocolate over. Sprinkle with sea salt.
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