1 tbsp. butter
10 graham cracker squares
1/2 c. butter
1/2 c. packed brown sugar
1/2 c. sliced almonds
1 1/2 c. chocolate chips

Microwave 1 tablespoon butter in 8 inch square micro-proof pan on high for 30-60 seconds or until melted; spread over bottom and 1/4 inch up sides. Line bottom of pan with graham squares, cutting to fit as necessary; set aside.

Combine 1/2 cup butter and the brown sugar in small micro-proof bowl. Microwave on high for 1 minute; beat until smooth. Microwave for 2 minutes on high; carefully spread over graham crackers. Sprinkle almonds on top. Microwave on high until mixture boils, rotating 1/4 turn several times during cooking; boil 1 minute.

Cool 2 minutes; place chocolate chips on top. When soft, spread evenly over top. Loosen edges; cut into quarters, then into small pieces. For crisp toffee, store, covered, in refrigerator. Yield: About 4 dozen pieces.