1 lb. butter
2 1/2 c. sugar
1/4 tsp. cream of tartar
2 c. slivered almonds
1 lg. pkg. chocolate chips

Place butter in cold electric skillet. Set at 350 to 375 degrees. Add sugar as butter melts. Stir constantly until bubbles appear at the edges. Add cream of tartar, stir. Add almonds and stir constantly (about 10 minutes) until candy is caramel colored.

Pour onto large, greased cookie sheet spreading out thinly. Pour chocolate chips on top of candy -- as they melt spread with a knife. Sprinkle with approximately 1/4 cup of additional almonds. Refrigerate until chocolate hardens. Break candy into desired size pieces.