Step 2: Layer the First Crackers
Arrange a single, tight layer of club crackers across the entire bottom of the prepared pan, cutting crackers as needed to fill any gaps along the edges. This cracker layer forms the crunchy foundation of the bars — do not skip this step or rush it. A complete, even layer makes all the difference to the final texture.
Step 3: Make the Caramel Mixture
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar, granulated sugar, milk, and graham cracker crumbs. Stir everything together and bring the mixture to a rolling boil. Once it reaches a full boil, cook for exactly 5 full minutes, stirring constantly and without stopping. Do not walk away from the stove during this phase — the caramel can scorch quickly if left unattended. The mixture will become thick, glossy, and deeply golden during this boiling time. Remove from the heat immediately once the 5 minutes are up.
Step 4: Build the Layers
Working quickly while the caramel is still hot and pourable, spread exactly half of the caramel mixture evenly over the first cracker layer. Add a second complete layer of club crackers on top of the caramel, pressing gently. Spread the remaining caramel evenly over this second cracker layer. Finish with a third and final layer of club crackers pressed gently on top. You now have a beautiful three-layer sandwich of crackers and caramel.
Step 5: Make the Chocolate Topping
In a small saucepan over medium-low heat — or in a microwave-safe bowl in 30-second intervals — combine the peanut butter, chocolate chips, and butterscotch chips. Heat gently, stirring constantly, until everything is completely melted and the mixture is smooth, glossy, and perfectly combined. Do not overheat — low and slow is the key to a silky, lump-free topping.
Step 6: Top and Chill
Pour the chocolate-peanut butter mixture evenly over the top cracker layer and use a spatula to spread it all the way to the edges in a smooth, even layer. Place the pan in the refrigerator and chill for at least 1 hour, or until the chocolate topping is completely firm and set. For the cleanest cuts, chilling for 2 hours or overnight is even better.
