Directions

1. Line a 13 x 9-inch pan with aluminum foil, extending foil over edges of pan (for a perfect fit, turn pan over and form foil over pan bottom; invert and place formed foil inside pan).
2. Place half of the rectangular crackers in a single layer to completely cover the bottom of the pan, breaking some to fit as needed. Combine corn syrup, butter, half and half and brown sugar in a heavy saucepan over medium heat, stirring until mixture comes to a boil. Reduce heat and add graham cracker crumbs. Cook for 5 minutes; stirring frequently. Remove from heat; add salt and vanilla.
3. Pour 1-1/2 cups of hot the caramel mixture over cracker base, spreading with a knife to cover. Sprinkle even layers of nuts, pretzels and chocolate chips over the caramel cracker base. Pour remaining half of hot caramel mixture over layers and gently spread to cover.
4. Place remaining half of rectangular crackers over second layer of caramel mixture, gently pushing into hot mixture.

For topping:

1. Melt chocolate chips and butterscotch chips in a medium saucepan over low heat, stirring until smooth. Stir in peanut butter. Spread evenly over crackers. Immediately sprinkle chocolate with coarse salt. Chill bars until completely firm.
2. Lift foil sides to remove to a cutting surface and cut into bars.