Maw-Maw’s Chocolate Almond Tart Delight

4 T. unsalted butter, cut into small pieces at room temperature
2 T. butter for coating springform pan
12 chocolate covered graham crackers
1 (2-oz.) bag of slivered almonds
¾ c. heavy cream
¼ c. honey
12 oz. bag of mini semisweet chocolate chips

1. Preheat oven 350.
2. Put the crackers and almonds in food processor and process until mixture forms fine crumbs.
3. Add the butter and pulse until mixed and forms a ball.
4. Take the 2 T. butter and rub the bottom and sides of a 9” springform pan.
5. Press crumb mixture into bottom of pan.
6. Bake 12-15 minutes until set.
7. Cool to room temperature.
8. Meanwhile, in saucepan, whisk the cream and honey together over low heat until honey dissolves. Increase heat and bring mixture to just below a boil for a few minutes.
9. Remove from heat.
10. Place chocolate chips in bowl and pour cream mixture over it.
11. Stir until chips are melted.
12. Pour the chocolate over the cooled cake.
13. Cover and refrigerate overnite.
14. When ready to serve, loosen pan and remove. Cut into wedges and serve with whipped cream.
    *I remember eating this as a child. It takes basic ingredients and very fast to fix. You can change up the chips to peanut butter, etc.