Gooey PB and Chocolate Super Sugar Bars (aka Salt River Bars)

I was looking for an easy, no-bake recipe for this weekend. Risa at BakedPerfection pointed me in the direction of Bakergirl, and well, the rest was history. These are kind of insane. They are really rich, really decadent, but really easy. No oven required. Apparently you can use Butterscotch chips in there too. I don't know where but I'm open to the possibility. She calls them Salt River Bars. That's probably more reasonable than the name I gave them. 

Salt River Bars
(slightly adapted, accidentally, from Bakergirl)

• 1 box Club crackers
• 1 cup (2 sticks) of unsalted butter...or salted, if you are me, because that's what I accidentally used. I think it was fine. 
• 1 cup lightly packed brown sugar (I used light brown sugar)
• 1 cup pb chips, divided into thirds
• 1 1/2 cups semi-sweet chocolate chips
• sea salt for sprinkling on top (I used just a tiny bit of regular due to the a.) salted butter b.) the fact that I have a ton of regular salt and c.) I'm obviously a terrible, lazy cook...)

Spread out a layer of crackers in a foil-lined pan. Make three rows of seven or so crackers. It's not a big deal. It will look something like this:

Now melt your butter in a saucepan over medium heat. Once the butter is almost totally melted, dump in your sugar. Stir and let it cook until it gets brown at delicious. First it will look like this:

 

Then it will look like this!

Sprinkle 1/3 of your peanut butter chips over the layer of crackers and then drizzle about 1/3 of the butter-sugar mixture on top.

Add another layer of crackers. Repeat. Add another layer of crackers. Repeat again. Now you have three layers of crackers and three layers of sugar. Add one more layer of crackers. That makes FOUR layers of crackers, for those of you who may not be math people. Or those of you who are confused by my writing. I tried not to be confusing.

Now put your chocolate chips in a bowl and stick them in the microwave for a minute. Take them out using a towel because the bowl will be HOT and stir furiously until those chocolate chips are smooth. Pour them over the crackers and spread using a knife. Sprinkle a few pinches of salt on top, if you wish. 

Stick these in the fridge until they cool. You can also speed up this process by sticking them in the freezer. Yeah...I did that.

Cut them up and don't eat too many because you will probably get a stomach ache. Store them in the fridge in a bag or airtight container, because they are better when they are cold.