Ingredients
- Frosting:
- 80-100 Club crackers
- 1 C. butter
- 2 C. graham crackers, crushed
- 2 C. packed brown sugar
- 2/3 C. milk
- 2 tsp. vanilla
- 1 C. milk chocolate chips
- 1 C. butterscotch chips
- 1/3 C. peanut butter
Preparation
Step 1
For the bars: Line a 9×13 inch pan with parchment paper or foil*. Next place one layer of the crackers in the pan so they are touching and cover as much of the pan as possible. You can cut to fit it needed.
In a medium sized pan, bring the butter, graham crackers, brown sugar and milk to a boil. Boil for 7 minutes stirring consistently. Remove from heat and stir in the vanilla.
Pour half of the caramel mixture over the crackers. Add another layer of crackers like before, then pour the other half of the caramel mixture over that. Finally add one more layer of crackers then set aside.
For the frosting: Melt the chocolate chips, butterscotch chips & peanut butter over medium-low heat, stirring consistently. When smooth poor over the top of the bars.
For a quick set up time, put in the freezer until firm. Cut into desired size once firm. Store in the refrigerator. Serve chilled.
*You can use a 10×15 inch jelly roll pan if you have one (I don’t). The 9×13 pan makes them thicker and “ooze” some of the caramel around the edges.