2 cups semi-sweet chocolate chips or 2 cups chopped white chocolate bark
1 cup slivered almond , toasted to a mid-golden
Directions
Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a "handle.".
Toast the almonds in a skillet or the oven to a fragrant golden brown.
Combine the butter and sugar in a saucepan over high heat. Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine) until mixture darkens to a nutty golden.
(The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)
Pour into foil-lined pan, spreading quickly. Let cool about 10 minutes. Top with chocolate or white chocolate. Let melt a few minutes, then spread evenly. Press toasted almonds into the chocolate. Let cool completely, then break into pieces. (Striking it with the tip of a table knife works well for breaking into useful size pieces.).
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