Start by lining a 9x13-inch pan with parchment paper, leaving the edges slightly longer to help lift the bars out later. Spray the parchment and sides with nonstick spray.

Lay your first layer of Club crackers across the bottom of the pan. Feel free to trim the crackers to ensure they fit perfectly.

Melt the butter, brown sugar, graham cracker crumbs, and heavy cream in a saucepan over medium heat, stirring constantly. Once it starts bubbling, boil for about seven minutes, stirring frequently. The caramel should look smooth and luscious. 🥄

Pour half the caramel over the first layer of crackers, spreading it evenly. Quickly add another layer of crackers on top, pour the remaining caramel, and then finish with one final layer of crackers.

Melt the milk chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl. Heat in short intervals (15 seconds), stirring each time until the mixture is smooth. Pour the topping over the last layer of crackers, spreading evenly to the edges. 🍫

Add the crown jewel of this recipe, Maldon sea salt, over the chocolate. A teaspoon or so should do the trick, but you can adjust it to taste.

Place the pan in the fridge for 1-2 hours or until the layers have fully set. Once chilled, use the parchment paper edges to lift the bars out of the pan and slice them into rectangles or squares. Enjoy!