1 c. butter
1 1/3 c. sugar
1 tbsp. light corn syrup
1 c. coarsely chopped blanched almonds, toasted
4 (4 1/2 oz.) milk chocolate bars, melted
1 c. finely chopped blanched almonds, toasted

Melt butter in large saucepan. Add sugar, corn syrup and 3 tablespoons water. Cook over medium heat to hard crack stage or 300 degrees on candy thermometer, stirring occasionally. Stir in coarsely chopped almonds quickly. Spread in 9"x13" pan; cool thoroughly. Turn onto waxed paper. Spread top with half the chocolate. Sprinkle with half of the finely chopped almonds. Cover with waxed paper. Invert and repeat with chocolate and almonds. Chill and break into pieces.