Line an ungreased 9×13-inch baking dish with layer of club crackers
In a large saucepan, over low to medium heat, melt butter and both sugars gently – while stirring.
Stir in graham cracker crumbs and milk. Stir well until all is melted and combined (do not allow mixture to boil.)
Remove from heat and carefully spread half the butter mixture evenly over crackers. Spread it out as evenly as possible.
Layer with another layer of crackers.
Then spread the other half of the butter mixture on top.
Then a final layer of crackers on top of that.
In a small saucepan, combine peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly until completely melted and blended.
Spread evenly over top layer of crackers.
Cover with plastic wrap and pop it in the fridge for an hour or two. You want that top chocolate layer to really cool down and firm up.
Once it is completely cooled, slice into small squares.
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