Directions
- 1Line the bottom of a 9x13 pan with parchment paper and butter.
- 2Layer the bottom of the pan with Club crackers.
- 3In a pan with a thick bottom, melt butter, brown sugar, heavy cream, and graham cracker crumbs over medium heat, stirring constantly until it boils.
- 4Continue stirring for 7 more minutes after it boils.
- 5Turn off the heat and pour half of the caramel mixture over the crackers in the pan, spreading it to the edges.
- 6Add another layer of crackers over the caramel.
- 7Pour the remaining caramel mixture over the crackers and spread evenly.
- 8Add a final layer of crackers.
- 9Refrigerate for at least 2 hours to set.
- 10Melt butterscotch chips, chocolate chips and creamy peanut butter together in a pan.
- 11Pour the melted chocolate mixture over the set caramel and cracker layers and spread evenly.
- 12Refrigerate for a couple more hours to set completely.
- 13Remove the bars from the pan using the parchment paper. Cut and serve.
Ingredients
- 90 Club crackers
- 1 cup butter
- 2 cups brown sugar
- 1 cup graham cracker crumbs
- 0.75 cups heavy cream
- 1.5 cups chocolate chips
- 0.5 cup butterscotch chips
- 0.5 cup creamy peanut butter
Equipment
9x13 panparchment paperpan with a thick bottomrolling pinspatula
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