Line a 9x9 brown pan with foil extending over the edges of the pan.
Lightly grease with cooking spray.
Combine all chocolate chips and layer on bottom of prepared pan.
Sprinkle pecans on top and set aside.
In a heavy skillet combine cashews, hazelnuts, butter, sugar, and corn syrup.
Cook over low heat, stirring constantly, until butter melts and sugar is dissolved.
Increase heat to medium and continue to cook, stirring constantly, until mixture clings together and turns golden brown, about 8 to 10 minutes.
Pour mixture over chocolate chips and pecans and spread it evenly.
Let stand until completely cooled.
Refrigerate for at least 4 hours or until firm.
Remove from pan.
Break it into pieces.