Line a 9x13-inch baking pan with parchment paper; set aside.

Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.

Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in 1/2 toasted almonds. Spread into the prepared baking pan; sprinkle with remaining 1/2 almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.