1 cup coarsely chopped almonds
11oz 60 % cacao bittersweet chocolate baking chips
1 tablespoon unsalted butter
In a medium skillet, cook the almonds over medium high heat, stirring occasionally to prevent burning, until golden brown.
Melt the chocolate chips and butter in a double boiler, stirring constantly until smooth.
Remove from heat and stir in 3/4 cup of the toasted almonds.
Line a 9 x 13 inch baking pan with baking paper (wax paper) and pour in the chocolate.
Use a spatula to even out the surface.
Sprinkle with remaining almonds.
Freeze or refrigerate until firm.
Remove from freezer/refrigerator and break into pieces.