Line a 15x10X1 in.jelly-roll pan with foil coated with non-stick cooking spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 TBS. water.
Cook mixture about 12 minutes until golden brown and temperature reaches 300 degrees. Do no Stir. Remove from heat and remove thermometer. carefully stir in 1 C. chopped almonds.
Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
Melt chips together in micro-wave. Spread 1/2 mixture on cooled toffee. refrigerate 20 min. or until firm.
Once bar is firm, flip over onto a sheet of wax paper, remove foil. Slide toffee back onto baking pan. Spread remaining choc. mix on top and sprinkle with remaining finely chopped almonds. Refrigerate 20 min. more.
Once choc. is firm, break bar into pieces. Store airtight at room temp, up to 1 month. (keeps longer in refrigerator.)