Preheat oven to 200 degrees C. Cover a baking tray with aluminium foil and line saladas on foil.
Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over saladas to cover completely.
Bake for 5-6 minutes, watch carefully. Remove baking tray from oven, place it on oven door and sprinkle chocolate chips over baked saladas. When chocolate gets soft, spread over saladas with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. This recipe freezes well.