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.
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.
what you’ll need
- butter
- almond butter
- graham cracker crumbs
- confectioner’s sugar
- white chocolate, white confectionary wafers, or white chocolate chips
- butter or coconut oil
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 if you want to serve your bars right from the pan.
troubleshooting melting white chocolate
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. (They’re formulated to hold their shape when baked)
If you use chips and the microwave here are some tips:Â
- 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.
more no bake treats
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White Chocolate Almond Butter Squares
Equipment
- 9×13 pan
Ingredients
- 1 cup 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 confectioner's sugar
topping
- 12 oz white chocolate, cut in small pieces, or white confectionary melts, or 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.
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.
Bookmarked! White chocolate and almonds are my favorite combo!
Oh Sue, I’ve just made the cranberry jelly with two peppers, seeds and all – oh boy it’s amazing, thanks!
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
I’m a nut butter equal opportunist so bring on the almond butter desserts! These look so dense and delicious!
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!
Your writing and your photography are both so elegant. Thank you for sharing!
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.
A Bigger Closet—Sometimes I feel like I’m just a puppet on a string with them, what a scam!
Rose—you can’t gain weight, you’re a professional model 😉
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.