No Bake White Chocolate Almond Butter Squares ~ a variation on the popular peanut butter and chocolate bars, this easy no bake dessert is a family favorite.
The nice things about these little bars is that you can make them up in a flash, no oven involved. The classic peanut butter and regular chocolate version is made the same way, so mix and match as you please. These would be great topped with bittersweet chocolate. I had some almond butter on hand, and I love the look of melted white chocolate, so these were born.
I lined my pan with waxed paper so I could lift the whole thing out after it was set for easy cutting. You don’t have to.
The only tricky part to these is melting the white chocolate for the topping. White chocolate is much more temperamental than regular chocolate. There’s a lot of controversy about this in the food world. Some say you can’t use the microwave, only a double boiler, others say you can’t use chips because they don’t melt well. (They’re formulated to hold their shape when baked)
I used chips and the microwave—here’s how: Put the chips in glass bowl or measuring cup and microwave on half power for just 30 seconds. Take out and stir, if they’re not completely melted, put them back in for 15 seconds, and keep repeating until completely melted. The chips are made to keep their shape, so they won’t look like they’re melting, but when you stir them they will.
This is a good one for kids and teens, they can whip it up after school using only the microwave for the butter and chocolate. You can do it by hand, but it’s even easier in the food processor.
These make good little gifts for the holidays, the chocolate is firm so they’ll stack and pack well.
White Chocolate Almond Butter Squares
Ingredients
- 1 cup 2 sticks butter, melted
- 1 cup almond butter
- 1 cup graham cracker crumbs grind your own with 8 full crackers, or use the boxed kind
- 1 16 oz package of confectioner's sugar
topping
- 1 12 oz bag of white chocolate chips
- 1 Tbsp butter or coconut oil
Instructions
- In the bowl of a food processor put the crumbs, sugar and almond butter. Pour in the melted butter and process till smooth.
- Spread it out in a 9x13 pan.
- Melt the white chocolate and butter or coconut oil over a double boiler and spread it out over the nut butter layer. Work quickly because the chocolate starts to set up right away.
- Let it set for an hour before cutting it into squares.
Nutrition
Notes: I halved the recipe and used an 8×8 pan.
Grinding your own graham cracker crumbs is easy and well worth it, the texture is finer and they’re fresher. Just use the mini processor. You can smash the crackers in a baggie as well, but the processing produces a better result.
Nestle white chocolate melted easier for me than Ghirardelli.
No need to refrigerate these, they set up fine at room temperature. I refrigerated mine and they became too hard to cut easily. If you do refrigerate, cut them first.
Don’t forget to pin these no bake white chocolate almond butter bars!
27 Comments
Rebecca
January 3, 2018 at 7:20 amDo you use almond butter or fresh ground almonds? If I use fresh ground, do I add anything extra?
Sue
January 3, 2018 at 7:49 amI use readymade almond butter Rebecca, but you can grind almonds to make your own, and you don’t need to add anything extra except maybe a pinch of salt.
Caz
April 9, 2015 at 4:00 amI just want to know if anyone has made this, and if so, how they turned out??
Sue
August 22, 2013 at 10:00 amShould be fine — let me know how they turn out!
Paula
November 22, 2011 at 2:38 pmCan you recommend a substitute for graham crackers? They are not available in Austria. Would McVities Digestive work?
Magnolia Verandah
November 17, 2011 at 10:43 amYum yum – must make them to take to a friends house on the weekend.
Britne @ Shabbott's Habits
November 16, 2011 at 7:06 pmOh these look amazing! Almond butter is one of my favorite ingredients. Have you ever tried any other ingredient to bind the bottom layer together? I was just thinking how I might cut down on the butter.
yummychunklet
November 15, 2011 at 2:40 pmBookmarked! White chocolate and almonds are my favorite combo!
Bourbon&Pearls
November 15, 2011 at 1:25 pmOh Sue, I’ve just made the cranberry jelly with two peppers, seeds and all – oh boy it’s amazing, thanks!
Inside a British Mum's Kitchen
November 15, 2011 at 12:02 pmthese delicious looking squares look like they should be in a fancy bakery – love the ingredients – white choc is a fav of ours! super recipe – thanks 🙂
Mary x
Joanne
November 15, 2011 at 12:02 pmI’m a nut butter equal opportunist so bring on the almond butter desserts! These look so dense and delicious!
Yasmeen
November 15, 2011 at 4:46 amHow sinful are these! They look chewy and delicious. So helpful of you to provide tips at the bottom of the post about which brands work best for the recipe. What a wonderful resource!
Eat Well: This American Bite
November 15, 2011 at 1:03 amYour writing and your photography are both so elegant. Thank you for sharing!
Sue/the view from great island
November 15, 2011 at 1:01 amA Trifle Rushed and Sally—thanks, I hope you do make them, they’re fun and easy. For me, the really dangerous version will be the dark chocolate.
Heather—The first chocolate I tried was the ghirardelli and I guess I left it a few seconds too long in the microwave it became a big stiff mass. The Nestle worked fine, though.
Rachel, thanks for stopping by, I also love the regular version, it’s a classic.
Sue/the view from great island
November 15, 2011 at 12:54 amA Bigger Closet—Sometimes I feel like I’m just a puppet on a string with them, what a scam!
Sue/the view from great island
November 15, 2011 at 12:51 amRose—you can’t gain weight, you’re a professional model 😉
Sue/the view from great island
November 15, 2011 at 12:50 amBonnie—thanks for visiting…I love the pan, it’s just small enough that I don’t feel too guilty making delicious things in it. I love the color, too.
Sue/the view from great island
November 15, 2011 at 12:49 amMary and Sabrina—-thanks! I’m trying, but taking the photos is more work than the cooking!
Rachel @ Bakerita
November 14, 2011 at 11:48 pmI’m a total fan of the regular version and have never considered switching it up!
I’ll definitely be trying these out, sounds delicious.
Sally
November 14, 2011 at 10:55 pmI love how easy this recipe is. These look deliciously dangerous!
Heather @ girlichef.com
November 14, 2011 at 8:55 pmI luvs me some almond butter…and these look fabulous. I’m gonna admit, I always cringe a bit when I see the melting of white chocolate in a recipe as I’ve had some bad experiences (and I swear, I’m careful…). I’d try it for these, though!! Yummmmm..
A Trifle Rushed
November 14, 2011 at 8:27 pmSue, these look so delicious, I’ll be trying them very soon. Thanks
A Bigger Closet
November 14, 2011 at 7:54 pmYum! What a great idea to make these for gifts, if they last long enough to make it out of the house. 😉
PS – Turns out JC put several of the items – including the glimmer tee – back up to full price after they posted the sale last night. Ugh, right?
Rose
November 14, 2011 at 7:47 pmI’m going to start gaining if I keep making these yummy desserts! 😀
Sabrina-eat.drink.and be merry.
November 14, 2011 at 7:40 pmi love these flavors! and I love how easy it is!!! I agree with Mary..your photos are beautiful!!!!
From the Kitchen
November 14, 2011 at 5:59 pmThis contains a few of my favorite things. I have that same green pan which should insure success!
Best,
Bonnie
Mary
November 14, 2011 at 5:26 pmThese look wonderful. I ama fan of white chocolate and I know I’d love these. Your photos get better and better:-). Have a great day. Blessings…Mary