How to Make Salt River Bars

• Line a 9 by 13 inch pan with parchment paper, leaving excess on the sides for easy removal. Spray both the parchment and sides with nonstick spray.
• Place a layer of Club crackers at the bottom of the pan, trimming them as needed to fit.
• In a medium-sized heavy-bottomed pan, melt together the butter, brown sugar, graham cracker crumbs, and heavy cream over medium heat. Stir constantly to combine.
• Bring the mixture to a boil, stirring continuously for about 7 minutes.
• Quickly pour half of the hot caramel mixture over the crackers and spread it evenly. Place another layer of crackers on top.
• Pour the rest of the caramel mixture over the second layer of crackers. Add one last layer of crackers on top.
• Refrigerate for about 1-2 hours to let the layers chill and set.
• In a microwave-safe bowl, combine the milk chocolate chips, butterscotch chips, and peanut butter. Heat for 30-45 seconds, then stir; repeat until smooth.
• Pour the melted chocolate mixture over the final layer of crackers and sprinkle with Maldon sea salt.
• Once chilled, use a sharp knife to cut into bars, using parchment edges for removal.