Set ¼ cup almonds aside (these will be used as garnish later). Coarsely chop remaining almonds; set aside.

Line an 8” square baking pan with foil or parchment paper; set aside.

Using a medium saucepan, add chocolate and sweetened condensed milk. Cook over low heat, stirring often, until smooth. Remove pan from heat and stir in chopped almonds and vanilla extract.

Pour chocolate mixture into prepared baking pan, using a spatula to help spread mixture evenly. Gently press remaining almonds into top of chocolate.

Refrigerate for 2 hours, or until firm.

Remove from pan; discard parchment/foil. Slice into 36 pieces.