Line a 9 X 13 inch cake pan with parchment paper leaving long edges to remove the bars from the pan. A 9 X 13 baking dish will work too. No Problem-O! I chose a cake pan for straight edges.

Spray the pan with a flavorless non-stick cooking spray like canola oil. Avoid Olive Oil!

NOTE! Check out my tip above if you chose round crackers in a rectangular pan.

Cover the bottom layer of the pan with a layer of buttery crackers. Count the crackers you used and get two more layers ready to go.

In a heavy medium sized pot, melt the butter, salt, brown sugar, graham cracker crumbs, and heavy cream over medium-low heat. Once melted, bring the mixture to a boil and continue to stir for exactly 7 minutes. Turn off the heat. Pour half the caramel over the crackers and spread evenly to the edges of the pan.

Quickly add another layer of crackers and cover with the second half of the caramel. Spread to edges.

Top with a final layer of crackers.

Add the milk chocolate chips, butterscotch chips, and peanut butter to a microwave safe bowl. Heat in 15 second intervals stirring in between until the mixture is smooth and creamy. Pour the topping across the top layer of crackers and gently spread evenly to the edges of the pan.

Sprinkle with sea salt and mini chocolate chips

FINISH

Place the pan in the refrigerator for 1 1/2 hours to chill.

Using the excess parchment, lift the sheet of Caramel Crunch Doozie Bars from the pan.

Using a sharp knife, cut into bars. Enjoy!

Sparkle Tip: Store these Caramel Crunch Doozie Bars in an airtight container. If you wish to keep some on hand longer than a day, store them in the refrigerator. They won’t get soggy.