1 c. butter
1 heaping cup sugar
6 1/2 oz. milk chocolate bar
8 oz. almonds

Using heavy sauce pan, begin melting butter. Add sugar, cook, stirring constantly on medium - high until it turns about the color of peanut butter. Be careful not to let it burn. Take off heat. Add 4 ounces chopped almonds. Pour onto greased cookie sheet. Put broken chocolate on top and spread when melted. Sprinkle with remaining 4 ounces almonds. Cool. Break into pieces.