54 Club crackers
1/2 cup Butter
1/3 cup Milk
3/4 cup Brown sugar
1/2 cup Sugar
1 cup Graham cracker crumbs
6 oz Semisweet chocolate chips
2/3 cup Peanut butter (chunky style)
1/2 cup Peanuts (crushed)
Line bottom of a 9×13 inch cake pan with half of the club crackers. Melt butter in a small saucepan. Add the milk, brown sugar, sugar and graham cracker crumbs. Bring mixture to boil, allowing to boil for 5 minutes. Pour mixture over crackers. Top with the rest of the club crackers. Melt the chocolate chips and peanut butter together and spread over crackers. Sprinkle with the crushed peanuts. Refridgerate at least 3 hours. Cut into bars. Be sure to store cookies in the refrigerator. Makes 32 servings.