At the store, opt for a shelf-stable, no-stir almond butter. These work better in recipes, since it can be difficult to fully blend natural nut butters that separate.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

30 mins
2 hrs
2 hrs 30 mins
48 bars


Ingredient Checklist


Instructions Checklist
  • Line a 13x9-inch baking pan with foil, extending foil over edges. For crust, in a food processor combine cookies and salt. Cover and process until crumbs form. Add melted butter. Cover and pulse just until combined. Press mixture evenly in bottom of prepared pan.

  • Reserve 1/3 cup of the almond butter. In a large bowl beat remaining almond butter, the powdered sugar, softened butter, and cream with a mixer on low to medium until smooth and fluffy. Stir in almonds. Spread evenly over crust in pan.

  • In a small saucepan heat and stir white chocolate and the reserved almond butter over low until smooth and melted. Spread over layers in pan. Sprinkle with candies.

  • Cover and chill at least 2 hours or until set. Use foil to lift uncut bars from pan. Cut into bars. Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.


If needed, stir almond butter until evenly smooth.

Nutrition Facts

139 calories; fat 9g; cholesterol 12mg; saturated fat 4g; carbohydrates 13g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 2g; vitamin a 145.7IU; vitamin c 0.4mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 7.1mcg; sodium 76mg; potassium 49mg; calcium 33mg; iron 0.3mg.