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2 cups (500 mL) slivered almonds
1-3/4 cups (425 mL) semisweet chocolate chips
1 cup (250 mL) toffee bits, (such as Skor)
In skillet, toast almonds over medium-high heat, stirring and shaking pan often, until fragrant and light golden, about 6 minutes. Set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate chips until smooth; remove from heat. Stir in almonds and toffee bits to coat.
Drop by 1 tbsp onto waxed paper–lined baking sheets; refrigerate until firm, 15 to 20 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week.)
Tried and Tested by: Es Slabs
Note: I did not have time to roast the almonds, so used it as is. I melted the chocolate in the microwave in stead of in a saucepan. No problem, and much easier and faster.