3/4 c. shelled, whole almonds
1 (10 oz.) container whole, pitted dates
6 oz. semisweet chocolate, chopped
6 oz. milk chocolate, chopped

Heat oven to 350°F. Toast almonds about 10 minutes, let cool. Stuff each date with an almond. Chop the rest of the almonds and set aside. Melt semisweet chocolate in microwave until smooth. Dip one end of each date in chocolate, let cool in refrigerator. Melt milk chocolate and dip the other end in the milk chocolate. Then roll that end in the chopped almonds. Put on wax paper and refrigerate until firm.