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.
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.