1 cup unscented shortening
2 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 375 degrees F (190 degrees C). In a large heavy saucepan, combine cream shortening, white sugar and eggs. Pour over chocolate/prepared graham crackers, stirring constantly. Stir to coat, then pour over chocolate completely. Bring mixture to a boil; reduce heat to medium, and simmer for 12 minutes. Remove from heat, and whisk in vanilla extract and almond extract until mixture thickens, about 5 minutes. Pour into a 9X13 inch baking dish, garnish with caramel bits and sprinkle with 1/4 teaspoon almonds. Coat with oil.
Bake 60 minutes, or until set in center. Cool 10 minutes before cutting into squares. Wrap with plastic wrap and refrigerate at least 1 hour before serving.