Over low heat on a stovetop, melt together the almond butter and white chocolate until smooth.
Line an 8 x 8 rimmed baking dish with parchment paper or foil. Pour the almond butter and white chocolate combination onto the prepared baking dish and let cool for six hours at room temperature (or in the refrigerator for one hour).
Cut into small, 1-inch squares and top with a drizzle of melted milk chocolate and chopped roasted almonds.
Best if stored in the refrigerator in an airtight container.
- 1/2 cup almond butter
- 3 1/2 cups white melting chocolate
- 1/4 cup milk chocolate
- 1/4 cup chopped roasted almonds
Over low heat on a stovetop, melt together the almond butter and white chocolate until smooth.
Line an 8 x 8 rimmed baking dish with parchment paper or foil. Pour the almond butter and white chocolate combination onto the prepared baking dish and let cool for six hours at room temperature (or in the refrigerator for one hour).
Cut into small, 1-inch squares and top with a drizzle of melted milk chocolate and chopped roasted almonds.
Best if stored in the refrigerator in an airtight container.

