Heat oven to 350 degrees. Set aside ¼ cup of the finely chopped almonds. Mix thoroughly remaining chopped almonds, the brown sugar, margarine, egg, vanilla and salt. Blend in flour. Press evenly in bottom of ungreased oblong pan 13x9. Bake 25 to 30 minutes or until very light brown (Crust will be soft.) Cool.

Prepare frosting; spread over crust. Lightly score frosting into thirds. Arrange cherries and pineapple over one-third of the frosting; press lightly. Spread melted chocolate over one-third of frosting. Sprinkle reserved chopped almonds over remaining third of frosting.

Chill until set. Cut into bars, about 2x1 inch, before chocolate is completely firm. Place 1 whole almond in center of each almond-topped bar; press lightly.
Yield: 48 bars

Blend confectioner's sugar, margarine or butter, vanilla and milk.