1 lb. butter
2 c. sugar
10 Hershey bars
Chopped almonds

Cook butter and sugar in pot over medium heat. Stir constantly. Using candy thermometer, bring to 290 degrees, hard crack. Immediately pour onto a large cookie sheet lined with waxed paper.

While hot, lay 5 candy bars on toffee. Spread when melted. Sprinkle with almonds. Cool on counter. Refrigerate until cold, turn over on waxed paper and cookie sheet. Put chocolate bars on and heat in low oven. Spread, sprinkle almonds, refrigerate. When cold, break into pieces.