Line a large cookie sheet (17"x12") with tinfoil (do not even attempt without the foil, you will never be able to remove it from the pan). Even greasing the tinfoil wouldn't be out of line.

Spread out a box of Breton mini crackers in an even layer. Feel free to use full size original crackers as well, just break where needed to make a even layer.

Roughly chop 1/2 a cup of nuts. Mixed, pecans or almonds. Sprinkle over the crackers.

Bring the cup of  brown sugar and cup of butter to boil together for 1 minute in a medium saucepan.

Remove from heat and stir in a teaspoon of vanilla, carefully, as it will splatter up.

Immediately pour over crackers, evenly.

Bake in a 350 degree oven until bubbly all over, about 3 - 5 minutes.

Remove and immediately sprinkle with 1/2 Cup semi-sweet chocolate chips, 1/2 Cup white chocolate melting wafers and 1/2 Cup milk chocolate melting wafers.

Turn the heat off in the oven and place the tray of brittle back inside until the the chocolate is shiny and melted enough to spread. 1 - 2 minutes.

Remove from oven and using an offset spatula to smooth and swirl chocolate.

Let cool completely and chill in the fridge until hardened.

Carefully peel off tinfoil (it's a sticky joand chop up brittle with a  serrated knife.