Set your Crock-pot or slow cooker on low. Add the vanilla and chocolate candy coating, chocolate chips and 1 1/2 c. almonds. Reserve the remaining almonds for topping.

Let the ingredients melt together in the crock pot for 60-90 minutes. Stir occasionally.

Prepare a mini-muffin pan with mini-muffin paper liners. Once the chocolate is completely melted and incorporated, begin spooning the chocolate into the liners, fill to nearly full. Top each chocolate with an almond.

Let the chocolates cool to set, room temperature for about 45-60 minutes. To speed up the cooling process, place chocolates in the freezer for about 10 minutes. Store in an airtight container until ready to serve. Chocolates freeze well in a freezer bag or freezer safe container.