2 Trader Joe's Pound Plus Milk Chocolate bars (17.6 oz. each)
9 Hershey's chocolate bars (approx. 4.4 oz. each), frozen, very finely chopped
3 lbs. (12 sticks) salted butter
6 cups sugar
Instructions
In a large processor, pulse the slivered almonds until finely chopped. Heat a large skillet over medium heat, then add chopped almonds and cook until lightly toasted, roughly 3-5 minutes, stirring occasionally to avoid burning.
Prepare two 15"x10" baking sheets with a layer of half of the chopped toasted almonds, followed by a layer of half of the grated chocolate.
In a large Dutch oven, melt butter over medium heat, then add sugar and cook, stirring constantly, to 312 degrees (just beyond hard crack), which will take up to 25-30 minutes. Make sure to use a sturdy and easily readable thermometer, and preferably one that attaches to the side of the pan. If desired, begin water tests around 300 degrees, as thermometers can vary.
Quickly spread candy over almonds and chocolate on prepared baking sheets, then immediately layer with remaining halves of chocolate and almonds.
Cool in the refrigerator overnight on baking sheets before breaking into pieces.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2020/12/21/toffee-break-homemade-english-toffee/