Prepare the Pan:
Line a 9×13-inch baking dish with parchment paper, leaving some overhang for lifting. Spray the parchment and sides of the pan with nonstick spray.

First Cracker Layer:
Arrange a layer of Club crackers on the bottom of the pan. Cut them to fit if necessary (typically 5 rows of 6 crackers).

Cook the Caramel Mixture:
In a heavy-bottomed saucepan over medium heat, combine butter, brown sugar, graham cracker crumbs, and heavy cream. Stir continuously until the mixture reaches a boil.
Continue boiling and stirring for 7 minutes to create a thick caramel.

First Caramel Layer:
Pour half of the hot caramel mixture over the first layer of crackers and spread evenly.

Second Cracker and Caramel Layers:
Add a second layer of crackers directly on top of the caramel.
Pour the remaining caramel over this layer and spread it out smoothly.

Final Cracker Layer:
Top with a final layer of Club crackers, aligning them as evenly as possible.

Chill to Set:
Place the pan in the refrigerator while you prepare the chocolate topping.

Make the Chocolate Topping:
In a microwave-safe bowl, combine milk chocolate chips, butterscotch chips, and peanut butter.
Microwave for 30–45 seconds, stir, then continue in 15-second intervals until fully melted and smooth.

Top and Finish:
Pour the chocolate mixture over the cracker layers and spread evenly with a spatula.
Sprinkle Maldon sea salt generously over the top.
Refrigerate for 1–2 hours until fully set.

Slice and Serve:
Use the parchment paper to lift the bars from the pan. Slice into squares or rectangles with a sharp knife. Makes about 30 bars.