Toast Almonds: Preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. Cool completely.
Line a baking sheet with wax paper and spread the pretzel crisps evenly on the paper.
Sprinkle the marshmallows and 3/4 cup of toasted almonds over the pretzel crisps. Chop the remaining almonds to sprinkle on top.
Melt together the chocolate chips and vegetable shortening in a double boiler or in the microwave in 30 second increments until the chocolate is completely smooth.
Pour the warm chocolate over the marshmallows then spread using an offset spatula or the back of a spoon. Gently spread to cover all of the ingredients evenly.
Sprinkle the top with remaining chopped almonds. Place the pan into the refrigerator for 2 hours or until set.