2 c. white sugar
1 c. slivered almonds
1 (3/4 lb.) milk chocolate bar
1 lb. (2 c.) butter
1 c. chocolate chips
1 c. walnuts-pecans, chopped fine

In a Teflon pan, cook sugar and butter to 300 degrees. Add the slivered almonds and stir. Pour immediately onto waxed paper lined cookie sheet. Cool.

Melt the chocolate chips and milk chocolate bar in a glass measuring cup. Pour over cooled mixture and top with nuts.