1cupgraham cracker crumbs(grind your own with 8 full crackers, or use the boxed kind)
16ozpackage of confectioner's sugar
12ozbag of white chocolate chips
1Tbspbutter or coconut oil
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.
I halved the recipe and used an 8x8 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.