No-Bake Chocolate Almond Cream Bars

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and velvety no-bake bars featuring smooth chocolate and crunchy almonds layered on a buttery crust. This recipe, ready in about 25 minutes, layers graham cracker crumbs, unsalted butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 12 Desserts cuisine 210 cal/serving

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Ingredients

1 1/2 cups graham cracker crumbs
6 tbsp, melted unsalted butter
1/4 cup powdered sugar
1 1/2 cups dark chocolate chips
3/4 cup heavy cream
1/2 cup, toasted sliced almonds
1 tsp vanilla extract

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Instructions

Step 1: In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 1/4 cup powdered sugar; stir until mixture resembles wet sand. Press this evenly into the bottom of an 8x8-inch baking pan lined with parchment paper, then chill in the refrigerator for 15 minutes until firm.
Step 2: In a small saucepan over medium heat, warm 3/4 cup heavy cream until it begins to simmer gently around the edges, about 3 minutes; remove from heat and add 1 1/2 cups dark chocolate chips and 1 tsp vanilla extract, stirring continuously until smooth and glossy.
Step 3: Pour the chocolate mixture over the chilled crust, spreading evenly with a spatula. Sprinkle 1/2 cup toasted sliced almonds evenly on top, then refrigerate for at least 2 hours until the bars are set and firm to the touch. Cut into 12 squares before serving.