| Directions: | Place parchment paper in 8x8 pan just to cover bottom. In saucepan, combine butter, cocount milk, syrup and salt. Cook over med heat until gooey (soft ball stage - 230 degrees).
Melt chocolate chips in microwave.
Take half of chocolate and spread in pan. Sprinkle almonds and place in fridge to set while caramel finishes.
When caramel is done, let sit for 15 min to cool. Pour caramel over chocolate/almond layer. Spread remaining chocolate on top. Put in fridge to chill completely. |