Arrange 1/2 the crackers in the bottom of a greased 9×13 pan, breaking a few to fit if needed. Cracks between the crackers are OK, just don’t leave any gaping holes. aside;set aside.
In a saucepan over medium-high heat boil all caramel ingredients for 3 minutes, or until sugars melt. Stir constantly to prevent scorching.
Pour caramel over crackers and spread with an offset spatula to cover evenly. Top caramel with another layer of crackers, arranging them in the same manner as the first layer.
In a small saucepan over medium-low heat melt peanut butter and chips until smooth. Drizzle over crackers and spread with an offset spatula.
Sprinkle peanuts over the chocolate and chill until set, at least 2 hours.
Cut bars lengthwise into 2 ¼ inch wide strips. Remove strips from pan and cut at a 45-degree angle to form diamond shapes.