Snax Brittle Crunch

Preheat the oven to 165°C fan bake.

Place the hazelnuts on the prepared tray and roast for 7 minutes, then set aside to cool. Once cool enough to touch, rub the hazelnuts together between your hands to remove the skins, then roughly chop.
Place the almonds on the baking tray and bake for 4–5 minutes or until golden. Remove from the tray and set aside.

Place a layer of crackers onto the baking tray, top with two-thirds each of the almonds and hazelnuts and any remaining crackers.

Combine the butter and brown sugar in a medium-sized saucepan. Stir continuously over a medium heat while the sugar dissolves. The mixture will begin to bubble, continue cooking for a few minutes then pour over the crackers and nuts. Use a spatula to smooth out evenly. Give the tray a little shake to encourage the toffee to get between the layers of crackers.

Bake in the oven for 10 minutes then add the chocolate and bake for a further 1 minute, just enough time to allow the chocolate to melt. Smear the chocolate out evenly with the back of a spoon and top with the remaining nuts.

Set aside to cool for 30 minutes then place in the refrigerator for a further 2 hours to set hard.

Snap or cut the brittle bars into pieces or squares of your desired size.