Remove from heat and add the butter and the chocolate chips. Stir untill melted. Mix in the toasted almonds. Pour mixture over top coconut topped cake. Chill for at least 2 hours before serving.
Cake tastes best if baked the day before.
Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only untill blended. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Melt candy bars in top of double boiler. Remove from heat and blend in melted candy bars, coconut and peanuts.