(Saving for future reference as it's almost exactly like my Angel Bars)
Salt River Bar
1 cup butter, salted
2 cups light brown sugar, packed
1 cup graham cracker crumbs
3/4 cups heavy cream
1 1/2 cups milk chocolate chips
1/2 cup butterscotch chips
1/2 cup creamy peanut butter
sea salt for finishing
Prepare a 9 by 13 inch pan by lining it with parchment paper, leaving the two long edges a bit long to remove the bars from the pan later for cutting.
Spray the parchment and sides of the pan with nonstick spray. Cover the bottom of the pan with the first layer of crackers on top of the parchment. Cut the crackers to fit as needed.
In a medium sized heavy bottomed pan, melt butter, brown sugar, graham cracker crumbs, and heavy cream together over medium heat, stirring constantly. Bring the mixture to a boil, continuing to stir, and boil for 7 minutes. 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. Pour the rest of the caramel over the second layer of crackers, and then add a final layer of crackers.
Refrigerate the pan to chill and set the caramel layers while you make the chocolate topping.
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.
Chill for 1-2 hours before using a sharp knife to cut into bars.
