Total Time
Prep 5 mins
Cook 10 mins

The best! Now I don't need to buy it anymore. From Pat Forbess.

Ingredients Nutrition

  • 158.51 ml chopped almonds
  • 236.59 ml butter (salted)
  • 236.59 ml light brown sugar (Use C & H)
  • 3 milk chocolate candy bars (Hershey's 1.55 oz bars)


  1. Sprinkle 1/3 cup of chopped almonds over buttered 9" x 13" pan.
  2. Place butter in a heavy skillet, add sugar and mix throughly.
  3. Bring to a boil over medium heat, STIRRING CONSTANTLY with a wooden spoon.
  4. Continue to stir until candy thermometer reaches 285 degrees F.
  5. Pour over almonds.
  6. Arrange chocolate pieces over the mixture.
  7. As chocolate melts, spread evenly over mixture and sprinkle with remaining 1/3 cup of almonds.
  8. Allow to cool completely and for chocolate to set, overnight.
  9. Use a dinner knife to break into pieces.
  10. Store in an airtight container.


Most Helpful

This stuff is dangerously addictive! I used sliced almonds instead of chopped (trying to make my way through an open package of them), and I used a bit less than 1/3 cup of them for the topping. Used a full 1/3 cup in the toffee part, though. I also didn't have the Hershey bars, so I used some Dove milk chocolate bars that were in the pantry. The Dove bars are a bit smaller than the Hershey bars, so I used 4 bars rather than 3. Super-good and really easy to make, too. Thanks for posting! Made for PAC Spring 2014

Muffin Goddess April 21, 2014

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