Preheat oven to 350 degrees. Line a large baking sheet (with sides) with parchment paper or non-stick aluminum foil. Place graham cracker sheets evenly on the tray (you will most likely have to break some of the graham crackers into smaller pieces in order to line the tray).

In a medium saucepan, bring butter and brown sugar to a boil, whisking constantly. Once boiling, reduce the heat to med-low and allow to cook for 3 minutes, stirring constantly. Pull off of the heat and pour evenly over the graham crackers.

Bake for 5 minutes, or until the liquid is bubbly. Pull out of the oven and allow to cool.

In the microwave in 30-second increments, melt chocolate chips, stirring after each hit in the microwave. Once the chips are melted, pour over the toffee and spread with a spatula. Sprinkle with chopped almonds.

Allow the toffee to cool before breaking or cutting into pieces (it takes about 3 hours cooling on the counter and about 1 hour in the fridge).

Enjoy!