2 1/2 sleeves of saltine crackers
1 bag chocolate chips (I used milk)
1 c peanut butter chips
1/2-3/4 c crunchy peanut butter (you don't have to measure, just make sure you have about that much)
2 cubes butter
1 1/2 c brown sugar
1 TBS corn syrup
1 tsp vanilla
In the bottom of a greased 9x13 pan, lay out 24 crackers flat. Sprinkle the cup of pb chips on top of crackers.
In medium saucepan, bring butter, corn syrup, brown sugar & vanilla to a boil. Let boil for about 3 min. or until caramel is smooth & sugar is dissolved.
Pour 1/4 of caramel over cracker & pb chip layer. (just drizzle all over)
On 24 more crackers, spread a thick layer of crunchy pb on one side of each cracker. Lay them face up on top of the previous layer, trying to keep them lined on top of eachother.
Drizzle another 1/4 of caramel over peanut butter layer.
Add another layer of crackers & sprinkle 1 cup of chocolate chips on top & another 1/4 of caramel.
Add the last layer of crackers, and drizzle the rest of the caramel over. (try to cover the tops of each cracker) Sprinkle a thin layer of choc chips on top.
Bake at 350* for 5-7 min, or until chocolate is melted enough to spread across the top of the bar.
Put bars in fridge for a couple of hours, or until easy to cut into squares. Serve chilled or at room temperature.