1 lb. butter
2 1/2 c. sugar
2 (3 1/2 oz.) cans blanched, sliced almonds (about 2 cups)
8 (1 oz.) squares semi-sweet chocolate
2 (4 oz.) bars sweet cooking chocolate (German chocolate)

Use extra butter to lightly grease a 15 1/2 x 10 1/2 x 1 inch baking pan. In a large heavy saucepan or Dutch oven, combine the 1 pound of butter and the sugar. Place over moderate heat. (Do not use temperature-controlled burner.) Bring mixture to a full boil, stirring to blend well. Cover tightly and cook 3 minutes. Uncover and continue to cook 5 to 10 minutes, stirring occasionally, until a candy thermometer registers 290 degrees or a small amount of the mixture dropped into very cold water separates into hard, but not brittle, threads. Quickly pour mixture into prepared pan. Refrigerate until toffee is firm, about 15 minutes.

Meanwhile, to toast almonds, heat oven to 300 degrees. Place almonds in a shallow baking pan and bake 10 to 15 minutes or until lightly browned, stirring occasionally.

Put 4 squares of the semi-sweet chocolate and 1 bar of the sweet chocolate in the top of a double boiler over hot water. Heat until chocolate is melted, stirring until blended smooth. Spread the melted chocolate over the toffee and sprinkle with half of the almonds. Return to refrigerator until chocolate is set, 30 to 45 minutes.

Meanwhile, melt remaining chocolate over hot water. Invert toffee onto a sheet of aluminum foil. Spread the second side of the toffee with the remaining melted chocolate and sprinkle with the remaining almonds. Makes 3 pounds.