In a large saucepan, combine 1 package of miniature marshmallows with 2 tablespoons of canola oil. Heat on low, stirring constantly for about 5–7 minutes until the marshmallows are completely melted and smooth.

Quickly add 6 cups of Rice Krispies, 1 cup of crumbled graham crackers, 1 cup of chopped salted roasted almonds, and 1 cup of semisweet chocolate chunks to the melted marshmallow mixture. Stir vigorously for about 2–3 minutes.

Lightly grease a 13x9-inch baking pan. Transfer the Rice Krispies mixture into the prepared pan, using waxed paper or a greased spatula to press it down firmly.

Allow the pressed mixture to cool at room temperature for about 30 minutes.

In a microwave-safe bowl, melt the remaining 1 cup of semisweet chocolate chunks in the microwave for 30-second intervals, stirring in between until smooth.

While the chocolate is still warm, sprinkle the remaining miniature marshmallows, chopped almonds, and extra chocolate chunks over the top.

Allow the topped treats to set at room temperature for an additional 30 minutes to 1 hour until the chocolate is firm.