In a large microwave-safe bowl, combine the caramel bits (or caramel squares), butter, and heavy whipping cream. Heat on high power for 90 seconds, pausing every 30 seconds to stir. Continue heating and stirring until the mixture becomes smooth and fully melted. Incorporate the almonds into the caramel mixture and allow it to rest for approximately 10 to 15 minutes, or until slightly thickened.

Line a baking sheet with parchment paper. Lightly coat a spoon with butter, then drop rounded tablespoonfuls of the caramel-almond mixture onto the prepared baking sheet, leaving 1 to 2 inches of space between each portion. Transfer the baking sheet to the freezer for 15 to 20 minutes, or until the caramel mounds are firm enough to be lifted cleanly from the parchment.

Melt the chocolate candy coating according to the package instructions, stirring until completely smooth. Using a fork, dip each chilled caramel mound into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip back into the bowl before placing each coated mound back onto the parchment-lined baking sheet.

Allow the chocolate to harden completely at room temperature or in the refrigerator if faster setting is desired. For best texture, bring the candies to room temperature before serving.