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Line 3 baking sheets with parchment paper and set aside.
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Combine chocolate almond bark, chocolate chips and shortening in a 6 quart slow cooker.
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Cook on low for about 30 minutes or until chocolate is melted. Stir until smooth.
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Stir in almonds, crushed pretzels and almond extract.
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Drop mixture by spoonful onto baking sheets.
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Sprinkle with additional chopped almonds and a pinch of sea salt.
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Let set until firm.
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Store tightly covered for up to 3 days.