In a microwave safe dish, combine the creamy peanut butter, ½ cup butter, and powdered sugar, and then heat in microwave for about 30 seconds on high power. Beat together until smooth. Pour over crackers, and spread evenly. Refrigerate for 30 minutes or until set.

Preheat oven to 350 degrees, and line a half-size baking sheet with parchment. Lay out the 48 crackers in a single layer.

Melt remaining cup of butter in a two quart pot and add brown sugar. Stirring constantly, boil 3 minutes. Drizzle caramel mixture over peanut butter layer, and tilt pan in all direction to spread evenly. Try not to vigorously spread it with a spoon because you don't want to mix it into the peanut butter layer.

Bake at 350 degrees for 8 minutes or until caramel is bubbly.

Remove from oven, and sprinkle with chocolate chips. Allow to stand until chips melt, then spread chocolate.

Cover with chopped peanuts, and allow to cool completely. Once the candy is cool, refrigerate until chocolate is hard. (20-60 minutes)

Break into pieces and enjoy.