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This is a mircowave recipe. Place almonds and butter in a 9-inch glass pie plate. Cook on high (max. power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking. Set aside. Place chocolate in large
microwave proof mixing bowl and cook on high max. power 2 1/2 to 3 minutes, or until softened. Stir in almonds and pour onto waxed paper lined baking sheet. Spread to desired thickness and refrigerate until set. Break
into serving size peices. Makes approx. 1 1/2 lbs.
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