Line a 9x13 baking dish with parchment paper, with the ends hanging over the edge of the pan. This will make it easier to remove the bars for cutting. I prefer a 9x13 baking pan with straight sides for this recipe--it really helps with laying out the crackers evenly without having to make any extra cuts. You can also use a 10x15 jellyroll pan if you have one, you'll just need a few more crackers.

Lay out club crackers evenly across the bottom of the pan. If you use a pan with straight sides, it's 3 rows of 9 crackers = 27 per layer. If you're using a glass or rounded edge pan, or a jelly roll pan, you may need to trim crackers down so they'll fit.

Crush the graham crackers, and add to a large pot along with the butter, brown sugar, and evaporated milk. Bring to a boil, the boil for 7 minutes, stirring constantly. Stir in vanilla.

Pour half of the caramel on top of the first cracker layer, then place a second layer of crackers on top of the caramel.

Pour the second layer of caramel, then third (and final) layer of crackers on top.

In a microwave-safe bowl, melt the chocolate chips, butterscotch chips, and peanut butter. Start with 1 minute, stir well, then add 10 second intervals as needed. Stir until smooth.

Pour chocolate mixture on top of crackers, and spread evenly. Refrigerate until firm.

Take the edges of the parchment paper that's hanging over the sides, and remove treats from the pan. Use a sharp knife to cut into bars.