Almond butter crunch bars are triple layer no-bake cookies that can be easily customized!
Start by making the crunch, using any crackers you like – we used Ritz but saltines, soda crackers, wheat crackers, they all work!
The base is a mixture of almond butter, cream cheese, butter and sugar – but again, any nut or seed butter can be substituted, so think peanut butter, tahini or sunflower seed butter. The mixture gets pressed into a pan and topped with a layer of ganache. You can use white chocolate as the recipe calls for or any chocolate you prefer.
Top the ganache layer with your “crunch”, chill till set, slice and serve!
Almond Butter Crunch Bars:
For the crunch:
- 15 Ritz crackers
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
For the base:
- 1 cup almond butter
- 1 1/2 cups confectioner’s sugar
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons cream cheese, at room temperature
- 1/4 cup + 2 tablespoons brown sugar
For the ganache:
- 5 ounces white chocolate chips
- 1/4 cup + 2 tablespoons heavy cream
Make the crunch:
Pre-heat the oven to 275 degrees and line a baking sheet with parchment paper.
Place the crackers, sugar and salt into a bowl and use your hands to crush the crackers and mix into the remaining ingredients. Pour the melted butter over the mixture and stir gently to combine. Spread onto your prepared baking sheet and bake for 20 minutes. Remove the pan from the oven and set aside.
Make the base:
Line an 8 x 8 baking pan with parchment paper, leaving an overhang on all sides.
Beat all of the ingredients till completely combined. Press evenly into your prepared baking pan.
Make the ganache:
Place the chocolate into a heatproof bowl. Heat the heavy cream in a small saucepan till hot. Pour over the chocolate and whisk till smooth.
Assemble the bars:
Pour the ganache over the base and use a small spatula to smooth into an even layer. Top with the crunch. Chill till firm and cut into squares.