1 cup slivered almonds, toasted
6 squares of vanilla (white) almond bark
1 cup milk chocolate chips
1/4 cup semisweet chocolate chips
2 tablespoons Kahlua
1/2 teaspoon almond extract

To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes, or until lightly browned. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Combine remaining ingredients in a saucepan and melt over low heat, stirring. When melted, stir in almonds (mixture will be thick). Turn into a lightly buttered loaf pan and pat in. Invert to a piece of wax paper approximately 14 to 16 inches in length. Gently pat candy to flatten with hands or by placing another piece of wax paper over it and going over it gently with a rolling pin. Freeze for 10 minutes, until hardened. Cut or break up and store in a covered container in the refrigerator.