80 rectangular shaped club crackers
1 cup butter (2 sticks)
2 cups graham cracker crumbs (crushed very fine)
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup SunButter® Creamy
1/2 cup milk chocolate or semi-sweet chocolate chips
1/2 cup butterscotch chips
Line an ungreased 9×13-inch baking pan with foil, let foil extend about an inch at both ends of the pan. Place 1 layer of crackers in pan, with crackers touching on all sides (cut crackers to fit if necessary).
In a 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 (the 5 minutes begin when you see the first bubbles).
Remove from heat and spread half of graham mixture evenly over crackers. Place second layer of crackers over graham mixture.
Spread remaining graham mixture evenly over crackers. Top evenly with third layer of crackers (so in total, you will have crackers, graham mixture, crackers, graham mixture, crackers).
In a small microwave safe bowl combine SunButter, chocolate chips, and butterscotch chips. Heat one minute, remove from microwave and stir. Return to microwave for another 30 seconds, remove and stir; then again for 30 seconds and stir. At this point, all ingredients should be melted and blended. Spread SunButter mixture evenly over top of third layer of crackers.
Cover, and chill for at least 1 hour.
Use foil over-hang to remove the chilled bars from the pan. With a large, sharp knife cut into 24 squares. Enjoy!