Prepare the Nuts and Seeds:
Sauté 80 g almonds, 70 g peanuts, and 35 g hazelnuts in a pan until lightly toasted.
Fry 30 g pumpkin seeds, 60 g sunflower seeds, and 30 g flaxseed until lightly toasted.
Set all the nuts and seeds aside.
Prepare the Caramel:
In a pan, melt 200 g sugar over medium heat until it reaches a caramel color.
Carefully add 110 g cream and 120 g butter to the caramel. Stir until fully combined and smooth.
Allow the caramel mixture to cool slightly.
Combine Nuts and Caramel:
In a 20 x 20 cm (8 x 8 inch) baking dish, mix the toasted nuts and seeds.
Pour the caramel mixture over the nuts and seeds, ensuring they are well coated.
Press the mixture evenly into the dish.
Place the dish in the refrigerator for 30 minutes to set.
Prepare the Chocolate Layer:
Melt 200 g chocolate in a double boiler or microwave.
Pour the melted chocolate over the set caramel nut mixture, spreading it evenly.
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