Salt River Bars - Easy Chocolate Dessert You Must Try

If you’re on the hunt for a dessert that hits every single craving at once, let me introduce you to the magic of Salt River Bars. We’re talking sweet, salty, chewy, creamy, crunchy, chocolatey perfection stacked into one irresistible bite. Honestly, once you taste these beauties, you’ll completely understand why Salt River Bar Cookies have such a cult following.

I’ll admit it—I used to think this treat was way out of my league. Those fancy layers? The mystery caramel-meets-toffee flavor? IMO, it felt like dessert wizardry. But curiosity won, so I did a little digging. Turns out, even though it’s kind of a local legend, there are plenty of Salt River Bars Recipe copycats floating around the internet. FYI, that was my green light to dive in.

I sifted through every version I could find, combined the best parts, tossed in a few tweaks of my own, and BOOM… suddenly I had a batch that tasted shockingly close to the real deal. Some people even say these Ritz Bars are better than the originals. Bold claim? Yep. True? I’ll let you decide.

I boxed up samples and sent them out like a proud dessert dealer—parents, grandparents, friends, neighbors… nobody was safe. Every single person came back with rave reviews. When something tastes this good, you can’t keep it a secret. Consider this your friendly warning: once you share these Milk Chocolate Ritz Bars, you’ll never stop getting requests.

Plus, the ingredients couldn’t be easier. Think buttery crackers, gooey caramel, smooth chocolate—basically everything you love about a Salteen Cracker Dessert but taken up a level. These are the kind of treats that disappear off the cooling rack before they even make it to a platter of Chocolate Candy Bars On Tray.

So whether you’re craving next-level Saltine Dessert Recipes, dreaming up Sweet & Salty S'mores Bars, or just want a no-fail dessert that wows everyone, these bars are your new go-to. Ready to see what all the fuss is about? Let’s make a batch!

🖨️ Print Recipe

Salt River Bars - Easy Chocolate Dessert You Must Try

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 30 bars
Category: Dessert
Cuisine: American
Author: Alma

These Salt River Bars deliver the ultimate combo—sweet, salty, chewy, creamy, crunchy, and chocolatey in every single bite. Anyone who tries them instantly falls in love!

Ingredients

• 90 Club crackers
• 1 cup salted butter
• 2 cups packed light brown sugar
• 1 cup graham cracker crumbs
• 3/4 cup 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

Instructions

1. Line a 9×13-inch baking pan with parchment paper, making sure the long sides hang over slightly—this will help you lift the bars out later. Lightly coat both the paper and the sides of the pan with nonstick spray.
2. Arrange your first layer of crackers across the bottom. Trim pieces if needed. (Five rows of six crackers fit perfectly in my pan.)
3. In a heavy saucepan, combine the butter, brown sugar, graham crumbs, and heavy cream. Set over medium heat and stir continuously until everything melts together.
4. When the mixture begins to bubble, keep stirring and let it boil for about 7 minutes.
5. Pour half of this caramel mixture over the crackers, spreading it right up to the edges. Quickly lay down a second layer of crackers.
6. Top that with the remaining caramel, then finish with a final layer of crackers.
7. Pop the pan into the fridge so the caramel layers can chill and firm up while you prepare the chocolate topping.
8. For the topping, place the milk chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl. Heat for 30–45 seconds, stir, then continue microwaving in 15-second bursts—stirring each time—until smooth and glossy.
9. Spread the warm chocolate mixture evenly over the top cracker layer. Sprinkle with Maldon sea salt (I used about 1 teaspoon, but add as much as you like).
10. Refrigerate for 1–2 hours, or until fully set. Use the parchment overhang to lift the slab from the pan, then slice into bars with a sharp knife.

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