Line your baking dish with parchment paper, allowing overhang for easy removal.
Place the dark chocolate chunks and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring well after each, until the mixture is smooth and glossy with a rich aroma.
Stir in the sweetened condensed milk and vanilla extract into the melted chocolate mixture until fully combined—this creates a creamy, velvety base.
Fold in the toasted almonds and a pinch of sea salt, mixing until evenly distributed and the mixture becomes slightly thick and fragrant.
Pour the mixture into your prepared dish, using a spatula to spread it out evenly and press down firmly to create a smooth, compact surface.
Refrigerate the bars uncovered for at least 2 hours, or until the mixture is firm and glossy when touched.
Lift the set bars out of the dish using the parchment overhang, then cut into squares with a sharp knife—wiping the blade clean between cuts for neat slices.
Serve the bars chilled or at room temperature, garnished with a sprinkle of extra almonds or a pinch of sea salt if desired.
