Salt River Bars

My husband loves salt. Wait, I don’t think that statement really conveys his feelings about salt adequately. He really LOVES salt. You know, he is a complete salt fiend. The kind of fellow who drives all of those top chefs mad by reaching for that salt shaker before he ever tastes one little bite of whatever it is that he is about to eat. I used to get a bit upset about it. I mean, I did take care to salt the item appropriately as I cooked it. But now, I know that whatever I do, it won’t be enough salt for him. I’ve accepted it. I know they say salt is bad for you, but he has low blood pressure and is very healthy and active. Perhaps he has eaten a large enough quantity that he is somewhat preserved and immune to its detrimental effects. Anyway, his love of salt was how I knew I’d instantly get his attention when I said that I was making Salt River Bars for dessert. As he grinned and his eyes took on a far-away look, I knew he was visualizing himself floating down his dream river of salt, munching on a delicious treat.

Now you don’t actually need a river of salt to make these bars, much to my husband’s dismay. They are incredibly easy to make. No oven required. And you get a treat that gives you that wonderful, often mentioned here, salty/sweet taste sensation. These bars also deliver with rich chocolate, gooey caramel, creamy peanut butter and a satisfying crunch. They’ve got it all going on! And just think, you can have all of this goodness for yourself, ready to devour in about 30 minutes or so. What are you waitin for? Get to it!

Salt River Bars

recipe from: Baker Girl

yield: 25 (1 1/2″) squares

Ingredients:

• 1 box Club crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup brown sugar, lightly packed
• 1 cup peanut butter chips
• 1 1/2 cups semisweet chocolate chips
• Coarse sea salt

Directions:

Line an 8×8-inch pan with foil, allowing the edges to hang over the side, and lightly spray with non-stick cooking spray.

Place 15 crackers in the bottom of the pan (3 rows of 5). For three layers, divide the peanut butter chips into thirds and sprinkle 1/3 over the crackers.

Melt butter and brown sugar in a pan over medium heat, stirring constantly, until bubbly and smooth and a creamy caramel color, about 4 minutes. Pour 1/3 of the caramel over the peanut butter chips and crackers, then add another layer of crackers, peanut butter chips, and caramel, then repeat again for the third layer, topping the last layer with crackers.

 Melt the chocolate chips and pour over the crackers, spreading evenly.

Sprinkle coarse sea salt over the top.Allow chocolate to set up in refrigerator (about 20 minutes), then lightly cut through the partially-set chocolate (to make it easier to cut after it cools completely). Place bars back into the fridge. Once cooled completely, gently remove bars by lifting out foil. Cut accordingly (they are pretty rich, so I cut them in smallish 1 1/2″ squares. I used a pizza cutter, not a wheel, but one of those rocking ones and it worked very well)

*If you want to make this in a 9×13-inch pan, add about a half more of everything in measurements.

Enjoy!