1. Preheat oven to 375°F(190°C).

2. Grease and line an 18 x 13 inch (45 x 33 centimetre) rimmed baking sheet with lightly greased parchment.

3. Spread crackers in a single layer onto the parchment. Set aside.

4. In a medium bowl, combine semi-sweet chocolate chips, milk chocolate chips, and peanut butter chips. Set aside.

5. Melt butter in a medium heavy-bottomed pan over medium heat. Continue to heat butter over medium heat until it begins to smell nutty and turns a deep amber colour. Once browned, remove from heat and allow to cool; about 5 minutes. Stir in the heavy cream, Redpath® Demerara Sugar, Redpath® Golden Yellow Sugar, and salt until well combined. Place pot back onto the heat. Bring mixture to a boil. Boil for 3 minutes without stirring.

6. Pour mixture over the crackers; do not worry if the crackers are not completely covered.

7. Place crackers into the preheated oven and bake for 6 to 7 minutes. The mixture should be bubbling and spread over the crackers.

8. Take out of the oven and immediately sprinkle the crackers with the chips. Wait about a minute before using an offset spatula or a spoon to evenly spread the melting chips over the crackers.

9. Immediately sprinkle the toasted almonds and peanuts over the melted chocolate. Sprinkle the flaky sea salt over the chocolate and nuts. Allow the mixture to cool and harden at room temperature; about an hour or so. Break or cut into pieces.

10. Store in an airtight container in a single layer, in a cool location for up to 2 weeks, or place container into the freezer for up to 2 months.