Sliced almonds on top offer a little crunch, and a sprinkle of flake sea salt makes them irresistible! All of this sits on top of a buttery chocolate cookie crust. We used Nabisco Famous Chocolate Wafers, but if you can’t find them then Oreos with the cream filling removed will also work.
1package9 oz. or 252 grams chocolate wafer cookies
1/4cup60g salted butter, melted
12oz.338g no-stir almond butter, divided
1/4cup48g semisweet chocolate chips
1/4tsp.flake sea saltdivided
1/4cup20g sliced almonds
Line the bottom and sides of a 9 inch square pan with sheets of aluminum foil that overhang on the sides by at least 2 inches. Lightly coat the foil with cooking spray.
Grind chocolate wafers in a food processor until fine and powdery. Place crumbs into a medium bowl and add melted butter and 3/4 cup (about 140g) of the almond butter. Mix until thoroughly combined. Press the wafer mixture into the bottom of the prepared pan.
Melt the chocolate chips on the stove top over low heat or in the microwave at 30 second intervals until the chips can be stirred smooth. Place melted chocolate and remaining almond butter in a medium bowl; mix until thoroughly combined. Pour into the pan over the wafer crust and spread the mixture evenly, using a small offset spatula.
Sprinkle the chocolate mixture evenly with sliced almonds and about 1/8 teaspoon of flake sea salt. Cover and refrigerate about 30 minutes. Lift the mixture from the pan by pulling straight up on the overhanging foil. Garnish with remaining sea salt and cut into bars. Serve at room temperature.
These bars store best in the refrigerator in an airtight container, and will remain fresh for up to 5 days!