3/4 cup butter
1 1/2 teaspoons gelatin
1 teaspoon artificial sweetener
8 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract
1 cup vodka
2 tablespoons white sugar
2 teaspoons dark rum
1/4 teaspoon salted caramel candies
1 cup chopped almonds
Preheat oven to 375 degrees F (190 degrees C). Line an 8x8 inch pan with waxed paper.
Microwave butter, 2 1/2 teaspoons gelatin, 1 teaspoon artificial sweetener, milk, vanilla, salt, almond extract and vodka in large saucepan over medium heat, stirring constantly. Mix thoroughly, then beat in sugar, rum, caramel and chopped almonds; pour over bread. Pour mixture into baking dish with foil wrapping tightly over bottom.
Bake in preheated oven for 45 minutes. Remove foil and bake for 8 to 10 minutes more, until lightly browned. Remove pan from oven and reserve for cool. Cool completely before removing pan from foil. Cool completely. Refrigerate for 8 hours or overnight crust.