1 lb. butter (2 c.)
1 lb. sugar (2 c.)
1 lb. almonds (1/2 lb. whole or sliced, 1/2 lb. ground)
1 lb. Hershey bars

Mix butter and sugar; cook over medium high heat. Add blanched almonds and stir constantly until it reaches caramel color. Pour into cookie sheet and cool. Melt chocolate in double boiler and spread over mixture on cookie sheet. Sprinkle with ground almonds while still warm.