1 lb. butter
1 1/4 c. sugar
2 c. sliced almonds (2-3/4 oz. pkg.)
2 (4 oz.) bars Hershey's
1 c. walnut bits

Melt butter in large pan. Add sugar and cook over high heat, stirring constantly with wooden spoon until mixture thickens and is a caramel color or 300 degrees on candy thermometer. Add almonds and stir together. Pour into large flat 9x15 inch pan and smooth out instantly.

Break one chocolate bar into small pieces and distribute over the top, smoothing chocolate evenly as it melts. Sprinkle with half of the walnut bits and press gently with palm of hand. Place in refrigerator to cool and until chocolate is firm. Lift entire piece and turn.

Melt remaining chocolate over hot water and spread evenly over candy. Sprinkle with remaining walnuts. Press. Refrigerate. When candy is hard, break into irregular pieces.