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
1 cup slivered almonds, toasted

To toast almonds: Preheat oven to 350 degrees. Sprinkle almonds in a baking dish and toast in the oven for about 5 minutes, or until lightly browned.

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.