Reserve 2 Tbsp. of the toasted almonds (for instructions on toasting almonds, scroll to notes section below) and 2 Tbsp. of the toffee baking bits and set them to the side.
Line a 8x8 baking dish with parchment paper (or butter the dish to prevent fudge from sticking).
Heat chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until smooth and chocolate chips have melted completely.
Stir in toasted almonds and toffee bits.
Spread fudge mixture in baking dish with a rubber spatula.
Sprinkle reserved almonds and toffee bits over fudge.
Refrigerate fudge until cooled and set, about an hour.
Remove fudge from dish (lift parchment paper) and slice fudge into 36 pieces with a sharp knife.