3/4 to 1 lb. Hershey's milk chocolate
1 1/2 to 2 c. whole almonds
1 lb. butter
2 c. sugar
1 pan approx. 9x13 inch

Pound Hershey bar to break into pieces. Put pieces in blender and grate until desired consistency. Do not put all of chocolate in at once or blender will heat and melt chocolate (can use processor).

Grate almonds in blender.

Mix chocolate and almonds together.

Line pan with foil and put half of chocolate/almond mixture on bottom of pan. Set aside.

Melt 1 pound of butter and 2 cups of sugar, while stirring constantly in one direction (heat until sugar melts). Turn heat down and continue stirring until mixture turns the color of brown sugar.

Do not undercook. If in doubt, keep stirring. (Note: mixture will not turn brown if sugar has not melted, then you must heat again at higher temperature to melt sugar).

Pour butter/sugar mixture in pan of top of the chocolate/almond mixture. Pour second half of chocolate/almond mixture on top and press down lightly with hand.

Cover with foil and put in refrigerator for several hours. Do not freeze.