Dark Chocolate Almond Toffee

Line a jelly roll pan with foil and nonstick spray.

In medium sauce pan, heat butter, sugar, corn syrup and 2 tablespoons water. Heat over medium heat to melt butter. Cook mixture about 12 minutes until golden brown and reaches 300 degrees F. Do not stir.

Remove from heat and carefully stir in 1 cup chopped almonds. Quickly pour toffee onto prepared pan and spread to edges. Let stand for 30 minutes.

Melt half of the chocolate in microwave on high for 45 seconds. Stir to smooth and spread over top of cooled toffee. Refrigerate for 20 minutes.

Once firm, flip over onto a sheet of waxed paper and remove foil. Microwave remaining chocolate on high for 45 seconds and stir until smooth. Spread over toffee bar, sprinkling with remaining 1/4 cup of almonds. Refrigerate for 20 minutes more.

Once chocolate is firm, break bar into 2-inch pieces. Store in airtight container at room temperature for up to 4 weeks.