Put chocolate wafers into a bag and crush with your hands or bash a few times with a rolling pin. There should be many large (1/3 a full cookie) chunks left so do not go overboard. You don't want crumbs.

On low, put almonds in skillet (I use my trusty cast iron) or pan. Watch them carefully and move them around, stirring more frequently as you note the fragrant smell beginning to emerge and colour changing. The almonds should be a light caramel colour when done. This takes about 5 mins.

Chop the marshmallows if you are using large ones (which I recommend). Irregular sizes and shapes are encouraged. If using small marshmallows you can skip this step.

Combine the dark chocolate, honey and butter over low heat, stirring frequently. We are skipping the fuss of the double boiler here so do not let this burn! Eyes on task!

Combine the toasted almonds, chocolate wafers and marshmallows into the melted chocolate and fold until everything is coated.

Pour (plop) into a 8"x'8" tin or glass which has been lined with parchment paper. Put in fridge to cool for about 2 hours. Cut into 1" or 2" squares and serve! Freezes well!