Line a 9x13 pan with wax paper. Mix first 5 ingredients in a large bowl with hands and pat into the lined 9x13 pan. Cover with additional wax paper. Refridgerate for at least 4 hours. Take out of fridge and cut into 2"x2" squares and add an almond to each square.
Melt chocolate chips and parraffin in a double boiler and "dunk" each square into the chocolate making sure to cove all sides and top of square. Place on wax paper and let sit until set up.