1. Prepare the Crust:

1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
2. In a medium saucepan over medium heat, melt the butter. Add the sugar and salt, stirring constantly until the mixture comes to a boil. Let it boil for 3-4 minutes without stirring, until it turns a light amber color and pulls away from the sides of the pan. Immediately remove from heat and stir in the vanilla extract.
3. Pour the hot toffee mixture into the prepared pan and spread it into an even layer. Let it cool for 2 minutes, then sprinkle the chocolate chips evenly over the top. Let them sit for 5 minutes to soften, then spread the melted chocolate into a smooth layer.
4. Immediately sprinkle the finely chopped almonds over the melted chocolate, pressing them in gently. Refrigerate for at least 2 hours, or until completely set.
5. Use the parchment paper to lift the set toffee out of the pan. Place on a cutting board and break or cut into small bites. Store in an airtight container.