Homemade Salt River Bars

Those Salt River Bars and i've been well familiar with every other for an extended at the same time as, however until recently I should handiest revel in them after I went to one in every of my favorite eating places, Liberty marketplace, in Downtown Gilbert. Locals, you know how delicious these Salt River Bars are, proper?

A Salt River Bar is essentially  layers of caramel in between three layers of membership 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.

Homemade Salt River Bars
Homemade Salt River Bars

Maldon sea salt is an English salt regarded for its pure, smooth salty taste with out bitterness. It's far gentle and flakey, and while it is able to be used in cooking, it is often used as a finishing salt. It makes the entirety flavor greater flavorful, without being overly salty.

And on top of all that, these Salt River Bars surely aren’t too difficult to make. especially when you have a kiddo reachable that will help you lay out all of the crackers. The caramel comes collectively fast with simply 4 elements.

Homemade Salt River Bars

INGREDIENTS :

  • 4 tablespoons butter
  • 8 ounces lump crabmeat
  • 6 ounces crabmeat
  • 1 tablespoons dry bread crumbs
  • 2 teaspoons chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 large egg
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon ground dry mustard

INSTRUCTIONS :

  1. Prepare a 9 by 13 inch pan 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.

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