Step 1

Line a 9x13 baking dish with parchment paper, with the ends hanging over the edge of the pan. This will make it easier to remove the bars for cutting. I prefer a 9x13 baking pan with straight sides for this recipe--it really helps with laying out the crackers evenly without having to make any extra cuts. You can also use a 10x15 jellyroll pan if you have one, you'll just need a few more crackers.

Step 2

Lay out club crackers evenly across the bottom of the pan. If you use a pan with straight sides, it's 3 rows of 9 crackers = 27 per layer. If you're using a glass or rounded edge pan, or a jelly roll pan, you may need to trim crackers down so they'll fit.

Step 3

Crush the graham crackers, and add to a large pot along with the butter, brown sugar, and evaporated milk. Bring to a boil, the boil for 7 minutes, stirring constantly. Stir in vanilla.

Step 4

Pour half of the caramel on top of the first cracker layer, then place a second layer of crackers on top of the caramel.

Step 5

Pour the second layer of caramel, then third (and final) layer of crackers on top.

Step 6

In a microwave-safe bowl, melt the chocolate chips, butterscotch chips, and peanut butter. Start with 1 minute, stir well, then add 10 second intervals as needed. Stir until smooth.

Step 7

Pour chocolate mixture on top of crackers, and spread evenly. Refrigerate until firm.

Step 8

Take the edges of the parchment paper that's hanging over the sides, and remove treats from the pan. Use a sharp knife to cut into bars.