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Ingredients
- 1 lb butter
- 2 cups sugar
- 1/4 teaspoon vanilla
- 12 ounces chocolate chips
- 1 -2 cup slivered almonds or 1 -2 cup sliced almonds
Method
- Line a large cookie sheet (or two smaller) with aluminum foil, or lay aluminum foil over a large area on the counter or table.
- Cook butter, sugar and vanilla in a saucepan to hard crack stage (285-290F), while stirring constantly.
- Once heated, pour onto the aluminum foil lined surface.
- Spread out to about 1/4-inch thickness.
- Sprinkle with chocolate chips, let sit until beginning to melt, then spread chocolate out.
- Sprinkle the top with almonds.
- Let cool for 2 hours, then break into pieces.
