1 1/2 c. mini chips, semi-sweet chocolate
1 3/4 c. chopped almonds
1 1/2 c. butter
1 3/4 c. sugar
3 tbsp. light corn syrup
3 tbsp. water

Spread 1 cup of the mini chips in buttered 13x9 inch pan; set aside. Spread almonds in shallow pan, bake at 350 degrees for about 7 minutes. Set aside.

Melt butter in heavy 3 quart saucepan; blend in sugar, corn syrup and water. Cook over medium heat, stirring constantly, to hard crack stage, 300 degrees F. on candy thermometer. (Bulb of thermometer should not rest on bottom of pan.) Remove from heat; stir in 1 1/2 cups of the toasted almonds.

Immediately spread mixture evenly over mini chips, being careful not to disturb chips. Sprinkle with remaining toasted almonds and 1/2 cup mini semi-sweet chips. Cut into 1 1/2 inch squares. Cool completely. Remove from pan; break into pieces. Store in tightly covered container.