Salt River Bars

Salt River Bars - the ultimate salty-sweet treat!

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.

Recipe Rundown
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.

Print Save

Salt River 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.

Yield: 15 bars

Ingredients:

  • 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
  • Directions:

    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.

    From Bakergirl

    Get my *Favorite Desserts* e-cookbook for free!

    Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

    26 Responses to “Salt River Bars”

    1. #
      1
      Julie — December 15, 2011 at 1:01 pm

      I've been following your blog and had no idea that you were local! I love Liberty Market; everything there is delicious. Their burgers are amazing and their paninis are excellent, especially the italian style one. Its unfortunate to say but I have never ordered their desserts. The Bf and I usually go for dinner, but we may have to make a trip for just dessert!

    2. #
      2
      ria — December 15, 2011 at 9:53 pm

      Oh yum. These look and sound absolutely delicious. I'll have to try this.

      And, “hello.” I just started following your feed and so many of your recipes sound gorgeous. Can't wait to try as many as I can.

      Also, OpenID doesn't seem to be working on the comment form.

    3. #
      3
      Lauryn — December 16, 2011 at 3:06 pm

      these look yummy!!! Gotta add to my list of recipes to try for my husband — he loves peanut butter!!!

    4. #
      4
      Robin Sue — December 16, 2011 at 9:33 pm

      Tessa these look amazing, I have done the saltines with caramel and chocolate, but I have not ever done this one. I have got to try this on my gang here, they will love it!

    5. #
      5
      deb — December 16, 2011 at 10:49 pm

      These look and sound yummy! I also make the toffee with saltines, caramel and chocolate which need to be baked for 10 minutes. Does this recipe need to be baked at all or do you just need to let it set up and than cut?
      Thanks!

      • handleheat replied: — December 17th, 2011 @ 3:56 am

        It does not need to be baked. It should set up just fine – especially if you live somewhere that's currently cold. If you'd like it to set up faster go ahead and refrigerate it.

        • deb replied: — January 10th, 2012 @ 8:04 pm

          Thanks! I can't wait to try them!

    6. #
      6
      Andrea — December 17, 2011 at 12:26 am

      I've never heard of these but oh man do they sound and look delish.

    7. #
      7
      huntfortheverybest — December 17, 2011 at 3:35 am

      sounds good!

    8. #
      8
      Beth Michelle — December 17, 2011 at 9:52 am

      I love the combination of flavors here. Sweet and salty is the best. I never would have though to use club crackers in a dessert but it really seems to work well here!

    9. #
      9
      Lauren @ KeepItSweet — December 17, 2011 at 12:48 pm

      I love that something with just a few ingredients can taste so amazing!

    10. #
      10
      Lorie — December 17, 2011 at 1:33 pm

      Love this idea!

    11. #
      11
      Fred Ihrig — December 17, 2011 at 8:23 pm

      They are delicious!!

    12. #
      12
      Jesica — December 17, 2011 at 11:01 pm

      Thanks internet indeed! :) I love small little local establishments! They're…friendly…

    13. #
      13
      Laurie — December 18, 2011 at 9:02 pm

      Yummy and will have to make- probably named after the Salt River near Mesa?

      • handleheat replied: — December 19th, 2011 @ 4:53 am

        Probably – I just don't know why! It's not like chocolate and peanuts and club crackers grow wild around that area ;)

    14. #
      14
      jbell — December 19, 2011 at 4:48 am

      Could you use Kosher salt, do you think? Or would it need to be sea salt?

      • handleheat replied: — December 19th, 2011 @ 4:54 am

        Sea salt would be best. If you don't have sea salt I would omit the salt altogether – you'll still get some saltiness from the Club crackers.

    15. #
      15
      Ashley — December 20, 2011 at 12:29 am

      A friend and I made these yesterday and they're absolutely delicious!

    16. #
      16
      CookieCupcakeCardio — December 20, 2011 at 5:07 am

      These sound like the perfect sweet and salty combo! I can't wait to try them out.

    17. #
      17
      Tracy — January 7, 2012 at 4:05 am

      I didn't think these would be very good because I don't like crackers by themselves. Let's just say I was wrong and have a new favorite dessert.

    18. #
      18
      Teri Smyth — September 12, 2012 at 12:23 pm

      Great recipe. Since I am not a peanut butter fan, i will substitute Nutella. Can’t wait to try it!

    19. #
      19
      Randy Haas — June 7, 2014 at 7:23 am

      I stumbled across one of your recipes and I just realized I’ve been pinning (who knows how many recipes now) for the last 2 hours. Seriously, amazing recipes and website!!

      • Tessa replied: — June 10th, 2014 @ 3:34 pm

        Thanks for the pinning love!! So happy to have you :)

    20. #
      20
      Lesley — June 11, 2014 at 12:24 pm

      I am also a huge fan of the Salt River Bar. While we rarely have a meal at Liberty Market, we often get dessert take-out and this is my go-to dessert! Looking forward to trying your version.

      • Tessa replied: — June 11th, 2014 @ 2:26 pm

        Hope you enjoy!!

    Leave a Comment