2 (12 oz.) milk chocolate chips
1 c. almonds, mashed
1 lb. butter
2 c. white sugar

Butter 9 x 12 inch pan. Put half the almonds in bottom of pan along with half the chocolate chips (reserve the rest for the top). Melt the butter and sugar. Bring to boil. Cook to 300 degrees on candy thermometer, stirring constantly. Pour into the pan. Sprinkle with remaining chocolate chips. Spread when melted. Top with almonds and press lightly. When completely cooled, cut or break into pieces.