Line a rimmed half-sheet pan completely with foil and spray with cooking spray.

Arrange the crackers in a single layer over the entire sheet pan, breaking crackers in half as necessary to fit.

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and bring to a boil until it forms an amber caramel and the temperature reaches 300°F on a candy thermometer, about 4 to 5 minutes.

Remove from the heat and stir in the vanilla. Immediately pour the mixture over the crackers, spreading it into an even layer.

In a microwave-safe bowl, heat the chocolate chips in the microwave at 50% power until melted and smooth, about 1 to 2 minutes, stirring every 15 seconds.

Stir in the chocolate-hazelnut spread. Microwave for an additional 15 seconds if necessary to smoothen the mixture.

Pour the chocolate mixture over the toffee crackers, spreading into an even layer.

Top with the sprinkles, candy, and toasted almonds.

Refrigerate the crackers until set, about 2 hours.

Carefully remove the foil and break the cracker candy into pieces.