When your oven needs a break but you need a satisfying, nutty-chocolate treat, make these easy, no-bake almond butter bars. The base layer of almond butter includes a touch of honey, vanilla, and salt for amped-up flavor, plus graham cracker crumbs for a pleasant crunch and cookie-like texture. The candied almond topping is optional but recommended — it's as pretty as it is delicious.
Line an 8" square pan with a piece of parchment long enough to make a parchment sling. If you don’t have parchment, leave the pan unlined and ungreased.
To make the almond butter layer: In a large bowl, combine the almond butter, butter, honey, vanilla, and salt. Use a flexible spatula to mix until smooth.
Add the graham cracker crumbs and confectioners’ sugar and mix until smooth.
Transfer the mixture to the pan and press it into an even layer covering the bottom. Set aside.
To make the chocolate layer: Heat the cream in a saucepan or in short bursts in the microwave until the mixture begins to steam.
Remove the cream from the heat, add the chocolate, and let it sit for 5 minutes. Once the chocolate has softened, stir until it's completely melted. If necessary, reheat very briefly to soften any remaining unmelted bits of chocolate.
Pour the chocolate over the almond butter layer, spreading it with the back of a spoon or an offset spatula to make a smooth, even layer; you can shimmy the pan back and forth gently to smooth it out as well.
Let the almond butter bars rest at room temperature until the chocolate has set but is not firm, 1 hour or up to several hours depending on the temperature of your kitchen. Resist the temptation to put the bars in the refrigerator, as this will over-harden the chocolate and make it difficult to cut the almond butter bars cleanly.
To make the candied almond topping: Line a baking sheet with parchment and set aside.
Place the sliced almonds and sugar in a skillet or small saucepan over medium-high heat. Stir constantly for 6 to 8 minutes, until the almonds are toasted and the sugar has melted and coats the nuts.
Transfer the nuts to the prepared baking sheet and quickly spread out as much as possible using a spatula. Let the nuts cool completely.
Once the chocolate has set, remove the bars from the pan. Cut the almond butter bars into 36 squares; a table knife (butter knife) or bench knife works well here (a hot knife will keep things very clean). Gently press some candied almonds onto the top of each piece, then let the bars rest, uncovered, for several hours (overnight is best), until the chocolate is firm. Serve at room temperature.
Storage information: Store leftover almond butter bars, well wrapped, at room temperature for several days; in the refrigerator for up to a week; or in the freezer for a month or more.
We tested this recipe with several brands of almond butter and all performed well. Since some types can be thinner than others, we recommend that before you measure your almond butter, you transfer it to a small bowl and stir vigorously to ensure that any natural oils are fully incorporated.
