Ready in 18 minutes
This is a microwave recipe. Place almonds and butter in a 9" 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 pieces. Makes (approx.) 1 1/2 pound.