Line an ungreased 9 x 13 baking dish with layer of club crackers
In a large saucepan, over medium heat, melt butter.
Add graham cracker crumbs, brown sugar, milk and sugar.
Bring to a gentle boil, and boil for 5 minutes.
Make sure to stir constantly so it doesn't burn to the bottom of your sauce pan.
Remove from heat and spread half the butter mixture evenly over crackers.
Do your best to spread it out evenly.
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.