Prepare a work space by covering a cookie sheet with parchment paper. (You can use foil) This keeps the choco crossie from sticking.

If you are in a warm area (or in a hurry) make sure there is a space in the refrigerator to place the cookie sheet of choco crossies.

Measure out the Chocolates

Measure out the Shortening

Measure out the Cornflakes and Almond Slivers

Melt the chocolates and shortening, and stir until smooth. I used a microwave to melt the chocolate (go 30 seconds, then stir... then 30 seconds and stir... until the chocolate is smooth), If you prefer, you can use a double boiler.

Either way, be sure not to get ANY WATER into the chocolate.

Add the Cornflakes and the slivered Almonds into the melted chocolate.

Stir with a spatula until the nuts and flakes are COMPLETELY COATED.

Use 2 Spoons to scoop and shape the crossies into a sort of cookie/mound shape. Place on the parchment paper.

Let harden on the counter or in the refrigerator.

In the unlikely event that they aren't all eaten immediately, store in an airtight container.