1 Pound butter
1 Cup chopped almonds or slivered
2 Cups sugar
1 pound chocolate chips
Cream the butter and sugar together. Cook to 290 degrees on candy thermometer,
stirring constantly to prevent scorching. Pour into cooking sheet and let cool
for a minute. Melt chocolate chips and spread on top of butter mixture. Top with
almonds. Let sit until chocolate hardens.
To serve break into pieces.