This recipe is basically club crackers with layers of caramel-type filling in between, topped with a chocolate peanut butter layer. The best part - they can be made in under 15 minutes.
The best way to describe these "crunchers" would be to compare them to peanut butter Twix. I actually used multi-grain club crackers because I sent my mom out to get them for me and she didn't know what I'd be using them for so she got the multi-grain variety. They tasted just fine and I suppose the "multi-grain" aspect might make you feel a little less guilty about eating these ;)
My only issue with them is that they are best when kept refrigerated. After they are taken out of the refrigerator, the chocolate layer on top starts to get very soft and easily smudged. So, these wouldn't be the best goodies to ship out if you're looking to mail some holiday goodies. Don't let that stop you from trying these though because for such minimal effort, these are really good!
from Gonna Want Seconds
80 - Club Crackers
1 Cup - Butter
2 Cups - Graham Cracker Crumbs
1 Cup - Light Brown Sugar, Firmly Packed
1/2 Cup - Whole Milk (I used 2%)
1/3 Cup - Sugar
2/3 Cup - Creamy Peanut Butter
1/2 Cup - Semi Sweet Chocolate Chips
1/2 Cup - Butterscotch Chips
Line a 9x13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary.
In a heavy bottom large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Moderate heat and reduce as needed so mixture doesn't stick to the bottom and mixture doesn't boil too hard (this can cause butter to separate). Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan, combine peanut butter, chocolate chips, and butterscotch chips. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.