-
In a pot on the stove, melt chocolate and cream on low-medium heat, stirring occasionally to make sure they're completely mixed and melted.
-
Place candy canes in a plastic bag, and smash them using a hammer (I used a meat-tenderizer) until they're small pieces. Repeat with the almonds.
-
Once the chocolate is melted, mix the almonds in.
-
Pour/spoon the chocolate into a wax or parchment paper lined 9x9 pan, or onto a baking sheet. It doesn't have to be pretty, but it should be about the same thickness throughout.
-
Sprinkle the crushed candy canes on top. Press them in with your hand just a little to make sure they don't fall off too much.
-
Let cool and solidify in the fridge for at least 30 minutes.
-
Cut and serve! Keep them at or below room temperature for optimal deliciousness.