1 1/2 pound chocolate, bittersweet, 62 to 70% cacao, melted
Instructions:
Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a tablespoon of reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto a sheet pan lined with foil and reserve until set. Let set.
Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.