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Butter a 15-in.x10-in. x 1-in. baking pan with 1/2 tsp. butter. In a heavy saucepan over medium-low heat, bring sugar and remaining butter to a boil, stirring constantly. Cover and cook for 2-3 minutes. Uncover; add almonds. Cook and stir with a clean spoon until a candy thermometer reads 300 degrees (hard-crack stage) and mixture is golden brown. Pour into prepared pan (do not scrape sides of saucepan). Surface will be buttery. Cool for 1-2 minutes. Sprinkle with milk chocolate chips. Let stand for 1-2 minutes; spread chocolate over the top. Sprinkle with walnuts; press down gently with the back of a spoon. Chill for 10 minutes. In a microwave or heavy saucepan, melt semisweet chips; stir until smooth. Drizzle over walnuts. Cover and refrigerate for 1-2 hours. Break into pieces.
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