Preheat oven to 350.

Line baking sheets with nonstick foil (HAS to be nonstick kind)

Bring to a boil on the stove the butter, honey, sugar and cream.

Once boiling, let it cook a few minutes at the boil until he color gets golden and it starts t thicken and evaporate. Should just take a few mins. Watch it closely!

Remove from heat and stir in flour and almonds.

Using an ice cream scoop, scoop 5 large scoops of batter onto sheet. As it bakes they will collide creating one large cookie which you will later break into bark.

Bake 8-11 minutes until edges are getting brown. Remove and place cookie sheet directly in fridge or freezer on a pot holder.

Let set and then peel off the foil.

Melt 2 chocolates together and spread evenly on the flat side of bark.

Chill again and break into pieces.