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.
