Favorite Foods Friday

Last weekend we tried a couple of new recipes for the Super Bowl Party we went to. Matt made some mini corn dogs that were really good. Both Hailey and Micah liked them. I think it was the first time either of them had ever been willing to try a corn dog. When we make that recipe again, I will be sure to take a picture so that I can blog about them.

I made a recipe that sounded really interesting. And it was. They are called Salt River Bars and were a sweet and salty dessert that involved peanut butter, caramel, chocolate, and club crackers. I was sort of on the fence when I first tried one, but they definitely grew one me and I would make them again. They got rave reviews at the Super Bowl party.  Hailey shocked me here too and tried one of these willingly. She said she liked the chocolate top (I forgot to add the sea salt...oops!)

Salt River Bars - by The Blue Eyed Bakers
1 1/5 sleeves of Club Crackers
2 sticks of unsalted butter
1 cup brown sugar
1 cup peanut butter chips (approximate)
1 1/2 cups semi-sweet chocolate chips
1 1/2 tsp vegetable or canola oil
coarse sea salt

Line an 8x8 baking pan with foil. Grease lightly. Place 15 Club crackers in the bottom of the pan (3 rows of 5) and sprinkle with a generous 1/3 cup of peanut butter chips.

Melt the butter and brown sugar together in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges, smooth and creamy (about five minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Add another layer of crackers, peanut butter chips, and caramel. Add a third layer and then finish with a layer of crackers.

Melt the chocolate chips and oil in the microwave. Stir at 30 second intervals until smooth. Spread over the top of the crackers and then sprinkle with sea salt.

Place the pan in the fridge to cool and set. Cut into 16 bars.