Line 9x13-inch baking pan with foil, extending over edges of pan. Grease lightly with butter. Arrange half crackers in single layer on bottom of pan, set aside.
In medium saucepan, combine butter, honey, brown sugar and cream. Bring to boil, stirring constantly, and cook until sugar has dissolved, about 3 minutes. Stir in graham cracker crumbs, reduce heat to low, and continue to cook mixture 5 minutes more, stirring constantly. Remove from heat, stir in vanilla and salt.
Pour half caramel mixture over crackers. Using spatula, spread mixture to cover crackers completely. Sprinkle with chocolate peanut butter cups and peanuts. Pour remaining caramel over top and spread once more. Arrange remaining crackers on top in single layer, pressing down to lightly.
Set medium glass bowl over small saucepan with simmering water, making sure water doesn’t touch bottom of bowl. Add chocolate chips, butterscotch and peanut butter to bowl; stir until melted and smooth. Pour mixture over crackers and spread evenly. Arrange pretzels on top in rows. Refrigerate bars at least 2 hours or overnight. Remove bars from pan and cut into 32 pieces.