Start by lining an ungreased 9x13-inch baking pan with foil, letting a little extra hang over the edges.

Place a single layer of club crackers in the pan, cutting them to fit snugly if needed.

In a large saucepan over medium heat, melt the butter.

Add the graham cracker crumbs, brown sugar, milk, and sugar. Stir together and bring to a boil, stirring constantly for 5 minutes.

Remove from heat and spread half of the mixture over the cracker layer.

Place another layer of crackers over the mixture, followed by the remaining buttery mixture and top with the remaining club crackers.

In a small saucepan or microwave, combine the peanut butter, chocolate chips, and butterscotch chips. Melt on medium-low heat, stirring until creamy.

Spread this melted mixture evenly over the top layer of crackers.

Cover and let chill in the fridge for at least an hour.

Lift the bars out using the foil overhang, slice into squares, and serve.