Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray.
Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl.
Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits ‘O Brickle Toffee Bits}.
Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted.
Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares.
Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use). When set, lift clusters from the tin foil and peel it away. OR – Spread the mixture evenly over the tin foil in the cookie pan into a ½ to ¾ inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces.
Store in a re-sealable container.
Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.