My sister bought me Maldon sea salt for Christmas. In my family, salt can be a very, very good gift! Of course I was delighted because it was exactly what I needed to top my birthday cake five days later. And it was the finishing touch that put that cake right over the top.
Salty and sweet is an addiction. Once you start you just don't stop and you find yourself adding a little sprinkle here and a little sprinkle there where none was originally intended.
These bars take about a tenth of the time of that birthday cake but they fulfill that same salt + sweet craving. They're like my mom's Saltine Toffee Bars that she makes for Christmas, only better because there are layers and there's PEANUT BUTTER. And there's salt and there's dark chocolate and it's crunchy and very sweet but oh just salty enough too.
And they have the added bonus of coming together oh so quickly too. And if you are one of those people who gets scared to turn on the oven and is never sure when something baked is "done" then these are just perfect with no baking required and minimal stovetop stirring skills!
Salt River Bars
Taken from Handle the Heat, slight adaptations made
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.
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 or spread an even layer of peanut butter over the 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 or peanut butter and crackers. Add another layer of 15 crackers, top with peanut butter chips or peanut butter, then pour remaining caramel over. Top with another layer of 15 crackers then spread melted chocolate over. Sprinkle with sea salt.
