On a parchment covered sheet pan, spread out almonds and roast for about 5-7 minutes or until slightly brown.
Remove almonds from the sheet pan onto a wooden cutting board and chop.
On the same parchment paper-lined sheet pan, line up chocolate bars spaced apart. (If using a large chocolate bar, make sure to break into several pieces.)
Put into oven for 8-10 minutes or until melted.
Pull out of the oven and with a wooden spoon, spread chocolate evenly about ½ inch thick onto parchment paper.
Sprinkle all the ingredients on top of melted chocolate and press into chocolate with a wooden spoon.
Slide off of cookie sheet onto a flat surface to cool. (Cooling will take about 2 hours)