3/4 c. butter
1 c. firmly packed brown sugar
3/4 c. finely chopped almonds
1/2 c. semi-sweet chocolate chips

Line an 8" square dish with foil, extending it up over 2 sides; butter foil lightly and set aside.

In a 2 quart glass measuring cup, place butter and sugar. Microwave, uncovered, on High for 1 minute. Beat with a wire whip until smooth; microwave uncovered on High for 4 more minutes. Stir in 1/2 cup of the almonds. Microwave uncovered on High for 2 minutes or until mixture thickens. (Watch carefully because sugar burns quickly.) Stir with a wire whip, place prepared dish on a flat surface and immediately pour in mixture. Sprinkle with chocolate chips and cover with plastic wrap for 4 minutes until chocolate melts. Spread melted chocolate evenly over top and sprinkle with remaining 1/4 cup almonds. Refrigerate uncovered until chocolate hardens. Remove toffee from dish and peel off foil. Break toffee into pieces, pack in shallow containers, cover and refrigerate. Will keep several months. Yield: 1 pound.