Prep your pan.
Line a 9×13-inch baking dish with parchment paper, making sure the long sides hang over so you can lift the bars out later. Lightly coat the parchment and pan sides with nonstick spray.

Lay down the crackers.
Arrange a full, even layer of Club crackers across the bottom. Trim pieces if needed so the whole surface is covered. (Five rows of six usually do the trick.)

Cook the caramel base.
In a sturdy medium saucepan, combine the butter, brown sugar, graham crumbs, and heavy cream. Set it over medium heat and stir nonstop as everything melts together.

Boil the mixture.
Once it starts bubbling, keep it at a steady boil for 7 minutes, stirring the whole time so nothing scorches.

Build the first layers.
Pour half the hot caramel over the crackers and smooth it out to the edges. Quickly add a second full layer of crackers on top before the caramel firms up.

Add the rest.
Spread the remaining caramel over that second cracker layer, then top off with a final sheet of crackers.

Chill the base.
Pop the pan into the fridge so the caramel can firm up while you prep the chocolate topping.

Make the chocolate layer.
Combine the milk chocolate chips, butterscotch chips, and peanut butter in a microwave-safe bowl. Heat for 30–45 seconds, stir, then continue microwaving in 15-second bursts until everything melts smooth and glossy.

Finish the top.
Pour the warm chocolate mixture over the chilled cracker stack and spread it evenly. Add a sprinkle of Maldon sea salt — a light scattering does wonders.

Final chill and slice.
Refrigerate for 1–2 hours until fully set. Use the parchment overhang to lift the whole slab out of the pan, then slice with a sharp knife. Wiping the blade between cuts keeps the squares clean and neat.