Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.

Combine sugar, butter, and condensed milk in a medium saucepan over medium heat, stirring until bubbly and thick (about 8-10 minutes).

Layer club crackers in the baking dish, pour half of the caramel over, then add another layer of crackers followed by the remaining caramel.

In a microwave-safe bowl, melt chocolate chips, butterscotch chips, and peanut butter in 30-second intervals, stirring until smooth.

Spread the melted chocolate mixture over the final layer of crackers, ensuring an even coat.

Sprinkle Maldon sea salt over the melted chocolate topping.

Let the bars cool at room temperature for 30-45 minutes then refrigerate for at least 2 hours to set.

Lift the bars out of the dish using parchment, cut into squares or rectangles, and serve.