In a saucepan, combine brown sugar and butter and bring to a boil. Boil for 4 minutes.
Cover a jelly roll pan with aluminum foil. Line the pan with a layer of club crackers.
Pour the butter mixture over the crackers, making sure they are all saturated.
Bake in a 350 degree oven for 10 minutes.
Take pan out and sprinkle peanut butter chips in a single layer over crackers.
Cover the pan with foil to help the chips melt.
Spread the melted peanut butter chips with an offset spatula or spoon.
Sprinkle the mini cups over the candy.
Freeze for two hours or refrigerate until solid.
Remove the pan from the freezer or refrigerator and peel off aluminum foil.
Crack candy into pieces.
Refrigerate until ready to eat
