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1 cup butter
3/4 cup brown sugar
1/4 cup sugar
10 chocolate bars
1 cup slivered almonds
In heavy saucepan, combine butter and sugars. Melt together, then bring to a boil, stirring constantly. Using a candy thermometer, cook to 270 degrees.
Meanwhile, in 9x13" pan, spread 1 chocolate bar, chopped into small pieces, and the almonds. Pour the cooked toffee over the chocolate and nuts. Immediately place the rest of the bars over the toffee and let melt. Spread to coat and cool.