Dark Chocolate Caramel Fudge

1 bag (12 oz.) bittersweet chocolate morsels 1/2 cup caramel topping 1/4 tsp. almond extract 1/3 cup almonds, coarsely chopped and toasted**

   Line the bottom of an 8-inch square baking pan with waxed paper. Melt chocolate morsels in a large, microwave-safe bowl. Alternate heating and stirring frequently until chocolate is smooth and melted. Spread 1/3 cup melted chocolate in lined pan. Chill briefly in freezer to harden. Mix caramel topping and almond extract into remaining melted chocolate. Spread warm mixture on chilled chocolate layer, sprinkle with the toasted almonds, pressing them in lightly. Chill fudge for 2–3 hours, or until firm. Lift out onto a cutting board, peel off the waxed paper, and, with a sharp knife, cut the mixture into 1-inch squares. Store fudge in an airtight container. Keeps for up to 2 weeks. Makes 64 servings.