8 graham crackers
1 cup natural almonds, coarsely chopped
1 cup marshmallow topping
1 bag (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
Preheat oven to 375 degrees. Line the bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, 8 minutes.
Meanwhile, in a heatproof bowl set over (not in) a pan of simmering water, combine chocolate chips and condensed milk. Cook, stirring occasionally, until chocolate melts and mixture is smooth.
Sprinkle graham crackers with almonds and dollop with marshmallow topping. Pour chocolate mixture over marshmallow topping; working quickly, swirl together with a thin-bladed knife.
Refrigerate until set, about 1 hour. Cut into 18 squares.