Line a 9×13 pan with parchment paper. Line the bottom of the pan with graham crackers. Break them to fit the pan if you need to. Bake in a preheated 375 degree oven for about 6-8 minutes. You want them to be lightly toasted.

Meanwhile, pour the can of sweetened condensed milk over the chocolate chips.

Melt the chocolate mixture in a double boiler over simmering water. Stir until smooth.

Scatter toasted almonds over the toasted graham crackers. Dollop marshmallow topping over the almonds.

Pour the melted chocolate over the almonds and marshmallow fluff.

Using a knife, swirl the marshmallow through the chocolate. This sets up quickly, so work fast.

Refrigerate until set, about an hour.

Cut into squares.