No Bake White Chocolate Almond Butter Squares

No Bake White Chocolate Almond Butter Squares are a variation on the popular peanut butter and chocolate bars, but made with white chocolate and almond butter instead. This easy no bake dessert is a family favorite.

a stack of no bake white chocolate almond butter squares

White Chocolate Almond Butter Squares

The nice thing 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.

no bake white chocolate almond butter squares, cut

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.

a stack of white chocolate almond butter bars
Print
3.5 from 10 votes

White Chocolate Almond Butter Squares

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.
Course Dessert
Cuisine American
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Yield 24 servings
Calories 292.39kcal
Author Sue Moran

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup almond butter
  • 1 cup graham cracker crumbs (grind your own with 8 full crackers, or use the boxed kind)
  • 16 oz package of confectioner’s sugar

topping

  • 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 9×13 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.

Cook’s 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.
  • Try white confectionary melting wafers for even easier melting.
  • 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, or let them sit out at room temperature for a while before slicing.
 

Nutrition

Calories: 292.39kcal | Carbohydrates: 31.85g | Protein: 3.09g | Fat: 17.9g | Saturated Fat: 7.95g | Sodium: 27.52mg | Fiber: 1.51g | Sugar: 28g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

You Might Also Like

27 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    yummychunklet
    November 15, 2011 at 2:40 pm

    Bookmarked! White chocolate and almonds are my favorite combo!

  • Reply
    Bourbon&Pearls
    November 15, 2011 at 1:25 pm

    Oh Sue, I’ve just made the cranberry jelly with two peppers, seeds and all – oh boy it’s amazing, thanks!

  • Reply
    Inside a British Mum's Kitchen
    November 15, 2011 at 12:02 pm

    these 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

  • Reply
    Joanne
    November 15, 2011 at 12:02 pm

    I’m a nut butter equal opportunist so bring on the almond butter desserts! These look so dense and delicious!

  • Reply
    Yasmeen
    November 15, 2011 at 4:46 am

    How 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!

  • Reply
    Eat Well: This American Bite
    November 15, 2011 at 1:03 am

    Your writing and your photography are both so elegant. Thank you for sharing!

  • Reply
    Sue/the view from great island
    November 15, 2011 at 1:01 am

    A 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.

  • Reply
    Sue/the view from great island
    November 15, 2011 at 12:54 am

    A Bigger Closet—Sometimes I feel like I’m just a puppet on a string with them, what a scam!

  • Reply
    Sue/the view from great island
    November 15, 2011 at 12:51 am

    Rose—you can’t gain weight, you’re a professional model 😉

  • Reply
    Sue/the view from great island
    November 15, 2011 at 12:50 am

    Bonnie—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.

1 2 3

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!

 

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!