SALT RIVER BARS
It will certainly be a crowd favorite! You may want to make a double batch. Don't say I didn't warn you about the addiction of these things!
INGREDIENTS
- 3/4 cups heavy cream
- 1 cup butter, salted
- 1 1/2 cups milk chocolate chips
- 90 Club crackers
- 2 cups light brown sugar, packed
- 1 cup graham cracker crumbs
- 1/2 cup creamy peanut butter
- 1/2 cup butterscotch chips
INSTRUCTIONS
First, prepare a 9 x 13 inch baking pan (very useful if the pan has straight sides) by lining it with parchment paper, leaving the two long edges a little long so that it can be used to remove the bars from the pan later . Spray the parchment and sides of the pan with a non-stick spray.
Then, cover the bottom of the pan with the first layer of crackers on top of the parchment. Cut the crackers to fit them if necessary. I used five rows of six cookies that perfectly covered my pan.
In a medium-sized heavy-bottomed saucepan, melt the 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 the caramel mixture over the crackers, spreading it evenly around the edges of the pan.
Working quickly, add another layer of crackers to the caramel.
Pour the rest of the caramel over the second layer of crackers, then add a final layer of crackers.
Refrigerate the pan to cool and set the caramel layers while you make the chocolate filling.
To make the chocolate filling, add the milk chocolate chips, butterscotch nuggets and peanut butter in a microwave-safe bowl. Heat for 30 to 45 seconds, then stir. Microwave the chocolate 15 seconds apart, stirring between until smooth. Pour the chocolate filling over the last layer of crackers, spreading it evenly around the edges. Sprinkle sea salt over the chocolate layer to taste. I used about 1 teaspoon.
Refrigerate for 1 to 2 hours before using a sharp knife to cut into bars. Sometimes I like to use the edges of the parchment paper to lift everything out of the mold for easier cutting. Happy Cooking Time.
