1 lb. butter
1 lb. sugar (2 1/4 c.)
1 c. blanched, broken almonds
6 Hershey milk chocolate bars
1 c. toasted, chopped almonds

Combine butter and sugar in heavy saucepan. Cook over medium heat, stirring constantly. Bring to a boil and boil 5 minutes Add blanched almonds. Cook until almonds turn brown (at 300 degrees) Pour into buttered 11 1/2 x 17 inch pan (or cookie sheet). Cool slightly. Break 3 Hershey bars and put on top. Spread as chocolate melts. Sprinkle with 1/2 cup toasted almonds. Turn roca onto foil and repeat chocolate and nuts on other side. (Note: chocolate may be melted in bowl over hot water if roca cools too much). Cool. Chop into small pieces.