1/2 lb butter
1 cup sugar
1 pkg (4oz) blanched slivered almonds
4 - 6 Hershey bars
1/2 cup pecans, chopped fine

Place sugar, butter and almonds in a large, heavy pan on high heat. Stir constantly until color is creamy tan (about 5 minutes). Remove from heat and pour in ungreased cookie sheet. Top with Hershey bars. When chocolate melts, spread evenly. Top with finely chopped pecans. Break into pieces when cooled.

Submitted by: Ginny Stone