Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 20cm x 30cm x 3cm deep, straight-sided rectangle baking pan with baking paper. Line base with crispbreads in a single layer.
• 2.
  In a medium saucepan, melt the butter over a medium-low heat. Once melted, reduce heat to low and stir in sugar. Cook, stirring constantly, until sugar dissolves and then cook, stirring occasionally, for 3 minutes or until mixture slightly thickens. Carefully pour hot mixture evenly over the crispbreads in prepared pan and level surface.
• 3.
  Transfer to oven and bake for 8-10 minutes or until caramel becomes thick, is bubbling and is a deep golden brown.
• 4.
  Working very quickly and carefully, sprinkle over dark chocolate melts to cover the surface of the hot caramel evenly, then use a small heatproof spatula to spread over surface (the heat of the caramel will melt the chocolate). Immediately sprinkle with the nuts.
• 5.
  Set aside at room temperature for 30-40 minutes or until set firm. Remove from the pan and crack into pieces. Serve or store in an airtight container in a cool, dark place for up to 1 week.