Almond Roca

1/2 c. butter
2 c. sugar
3 T. water
2 large Hershey Almond Bars

Lightly spray a cookie sheet. Grate one Almond Hershey bar and place the rinds on the cookie sheet. Melt the butter in a pan on the stove. Add the sugar and water to the butter and bring to a rolling boil- stir frequently until it turns the color of a dark caramel. (Can stir in small chopped almond pieces here if desired right before you take it off the burner.) Spread on top of the grated chocolate on the cookie sheet. Top with another grated Hershey Almond Bar and cool in the freezer for 1/2 an hour. Break into pieces.