Line a 15x10x1-inch baking sheet with parchment paper or silicone liner. Lay Club crackers in a single layer to cover the bottom of the pan. Set aside.

Preheat oven to 375°F.

In a small saucepan over medium-high heat, melt butter. Add in sugar and bring to a rolling boil, stirring constantly. Once boiling, add ¼ cup peanut butter and stir until smooth. Pour over crackers.

Place in oven on middle rack and cook for 10 minutes.

Remove from oven and cool completely.

In a small, microwave safe bowl, combine white chocolate chips with peanut butter. Microwave for one minute, stir until smooth. If not completely melted, heat for 15 second intervals, stirring each time to test for smoothness. Pour over slightly cooled (they can still be a little warm) toffee.

Cool completely (I put it in the refrigerator to speed set the toffee).

Once cooled, cut into bite sized pieces and enjoy. Store in airtight container.