0 4c(or so) of sliced almonds 2bags milk chocolate chips 1tsp. almond extract 2csugar 1lb. (4 sticks) salted butter, melted Scatter evenly in a large baking sheet (I use a 11" x 17" sheet) half of the almonds. Then add a bag of milk chocolate chips, and try to keep them on top of the almonds, like layers. In a medium saucepan, melt the butter and sugar on medium heat. (FYI: don't use plastic spoons to stir, they can melt) When at a soft crack (280 degrees), add a small handful of almonds and about 6 chocolate chips (for color). Cook to a hard crack (300 degrees). Add almond extract (don't forget!). Then pour as evenly as possible over the almond/chocolate layers, trying not to lump, and covering all the mixture to the edges. Quickly scatter on the other bag of chocolate chips and add the almonds on top. Press down to push chocolate and almonds into the butter mixture, and this will help to spread mixture to the sides a little. Quickly score with a knife into squares or rectangles. Let cool. Eat and get fat.