1/4 c. butter
6 sq. semi-sweet chocolate
1 tbsp. light corn syrup
1/4 tsp. almond extract
3 oz. chow mein noodles, crumbled
3/4 c. sliced blanched almonds
18 whole blanched almonds

Melt butter and chocolate in medium saucepan over low heat. Remove from heat; stir in corn syrup and almond extract.

Combine chow mein noodles and sliced almonds in large bowl. Add chocolate mixture and stir until thoroughly coated.

Drop by round tablespoon onto wax paper-lined cookie sheet. Put whole almond on top.

Refrigerate about 30 minutes or until firm.