1 c. sugar
3 oz. unsweetened chocolate, chopped
1 tsp. vanilla
1 c. slivered blanched almonds, toasted

In a large heavy skillet cook the sugar over moderately low heat, stirring constantly, until it is melted (about 15 minutes). Remove the skillet from the heat and add the chocolate and vanilla, stirring the mixture until the chocolate is melted.

Stir in the almonds and pour the mixture immediately onto a buttered baking sheet, spreading mixture evenly with a buttered spatula. Let the almond bark cool and break it into pieces. Store in airtight container lined with wax paper, separating the layers with wax paper. Yield: approximately 12 ounces.