1 lb. (4 sticks) salted butter
2 cups brown sugar
1 (20 oz.) pkg. almond bark chocolate bar (Walmart baking section)

Grease a 19x12-inch cookie sheet with butter, set aside. Break up the chocolate bar into smaller pieces, set aside.

Using a heavy pan, melt butter and sugar together with a candy thermometer clipped on the pan. Stir constantly until thermometer reaches 300°F.

Note: Butter and sugar will be very hot, be careful!!!

Pour into prepared pan. Using a spatula, spread toffee mixture out to edges and place the chocolate pieces randomly over the mixture, let it melt down some and start spreading it evenly over the top. Place in the freezer for about an hour till it hardens.

Place waxed paper over the now harden treat and break into pieces with the smasher of your choice.

Place into mouth and enjoy!

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Jane Ketron and Jenna Fox