1 lb. real butter
2 c. sugar
1 c. almonds
1 pkg. milk chocolate chips
1 tsp. vanilla

Combine butter and sugar in saucepan. Cook over medium heat until candy thermometer reaches 240 degrees. Add almonds. Cook until mixture reaches 300 degrees. Remove from heat. Add vanilla. Spread on cookie sheet. Cool until firm.

Melt chocolate chips and spread on 1 side of toffee. When chocolate cools on one side, flip and spread remaining chocolate on other side. Break toffee as desired.