1/2 c. butter
1/4 c. milk
1/2 c. sugar
2/3 c. brown sugar
1 c. graham cracker crumbs (6 lg. crackers = 1 c.)

Bring to a boil for 5 minutes the butter, milk, brown sugar, sugar and graham cracker crumbs, stirring constantly. Line the bottom of a 9"x13" pan with Club crackers. Pour cooked filling over crackers and top with another layer of crackers. Set aside and make frosting:

1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter

Melt the chips and peanut butter stirring until all are melted. Spread over second layer of crackers and refrigerate for 45 minutes until frosting is set. Cut into bars following grooves in crackers. I use a 10"x15" jelly roll pan.