1 lb. butter, melted
2 c. sugar
1 c. slivered almonds
1 (11 1/2 oz.) pkg. milk chocolate chips
Chopped almonds

Bring butter to a boil in saucepan. Add sugar and 6 tablespoons water. Cook until bubbly. Add almonds. Cook to 290 degrees on candy thermometer. Pour into buttered jelly roll pan. Cool for 3-4 minutes. Sprinkle chocolate chips over top. Let stand until chocolate melts. Spread evenly over surface. Sprinkle with chopped almonds. Press almonds into chocolate with spatula. Break into pieces when cool.