Ingredients:
12 oz. semisweet chocolate chips;
14 oz. sweetened condensed milk;
2 tsp. vanilla extract;
16 pieces mini almond candy bars, cut into 1/2-inch pieces

Method: Butter an 8-inch square baking pan. Line the pan with enough wax paper to overhang 2 sides by 2 inches. In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute. Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper and then cut into squares.