Start by toasting the almonds in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 5 minutes until they turn slightly golden and smell wonderful. Melt the milk chocolate either in the microwave or over a water bath. I don't temper my chocolate here, but make sure not to overheat it. Save a tablespoon of peanuts and mini-marshmallows for garnish, and add all the remaining ingredients to the bowl with the melted chocolate. Mix everything together and pour the chocolate mixture into a mold with baking paper or a disposable aluminum tray. Sprinkle with peanuts and marshmallows and let the chocolate set in the fridge for an hour or two. Take the chocolate out and cut it into bite-sized pieces before serving! Enjoy!