1 c. real butter
1 c. packed brown sugar
1 c. sliced almonds
6 plain Hershey bars

Sprinkle 1/2 cup almonds over buttered cookie sheet. Break candy bars into bits and set aside (any side will do). Bring sugar and butter to boil over medium heat and boil for about 12 minutes, stirring constantly.

Have candy thermometer in mixture and cook to hard crack (make sure thermometer is not touching bottom of pan). Pour mixture over almonds in a thin sheet (work fast) and spread evenly. When set but still warm, arrange chocolate pieces over mixture and spread as it melts. Sprinkle with remaining almonds and pat top so almonds will stick. Cool (best results in refrigerator or outside) and break into pieces. Enjoy.