This recipe has been in my family for a while! It has been requested as a “birthday cake” a handful of times! It’s rich, but soooo good!

So when you make it, you need crushed graham crackers. Anyone have a special way of crushing crackers? For years my dad would put the crackers in a Ziploc bag and roll a rolling pin back and forth until the crackers were finally crushed. In college, I didn’t have a rolling pin, so I used my roommate’s big plastic cup as a rolling pin. I broke it. Oops. But oh man, nowadays, there’s one way I crush my crackers and it’s using a my Ninja chopper. It’s like an itty bitty blender. I just put those graham crackers in, pulse the button a couple times and voila, you have crushed graham crackers!

Once you have those graham crackers crushed, add them to your pot with brown sugar, white sugar, butter and milk. The recipe says to boil for 5 minutes. I don’t know what will happen to the dessert if I boil for 4 minutes or even 7 minutes, but I don’t want to find out. Bad things happen if you don’t follow the recipe… Haha.

During the 5 minutes, get your club crackers and line them up along the bottom of your cake pan. This is your base, so keep them close and fit as many as you can along the bottom. Personally, I have broken some club crackers in half to make sure the whole cake pan bottom is covered. I haven’t counted how many club crackers it takes, but make sure you don’t have just two club crackers for the recipe. You’re going to be making 3 club cracker layers. That’s quite a bit of club crackers.

Once the mixture has been boiled, you’re going to pour half of it over the club crackers. It’s going to be lasagna style. You’re going to be layering back and forth. So it goes club crackers on the bottom, melted sugar mixture, another full layer of club crackers, the other half of the melted sugar mixture, and then the last layer of club crackers.

In a bowl, melt the butterscotch chips, chocolate chips, and peanut butter and mix it all together. This is going to be your glorious, rich, and thick topping. Spread it all over that top layer of club crackers.

Remember to refrigerate it so it’s not runny. I remember my mom made these once and served them before they were fully cooled because the club crackers where sliding all over the place. However, don’t freeze the bars because it will be ridiculously difficult to cut into bars. Obviously.

Stuff your face with these amazing bars! We are major chocolate lovers in my family and this recipe does NOT disappoint!