Instructions

• Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil and spray the foil with cooking spray; set the pan aside.
• Break the 1 (8‑ounce) can of almond paste into pieces and place in a food processor. Pulse until the almond paste becomes fine crumbs.
• Measure out 1 cup of the almond paste crumbs and set it aside for the crust. Reserve the remaining almond paste crumbs for the filling.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the reserved 1 cup almond paste crumbs, 1/2 cup softened butter, and 1/4 cup sugar. Beat on medium speed until light and fluffy.
• With the mixer on low, add 1 1/2 cups all-purpose flour gradually and mix just until the dough is crumbly but holds together when pressed.
• Press the crumb mixture evenly into the prepared 9x13 pan to form the crust (use the bottom of a measuring cup or your hands to press firmly). Bake the crust for 15 minutes. Remove from the oven but leave the oven on.
• While the crust bakes, combine the remaining almond paste crumbs with the 1 (14‑ounce) can of sweetened condensed milk in a medium microwave-safe bowl. Microwave for 30 seconds, then stir until evenly combined and smooth.
• When the crust comes out of the oven, evenly sprinkle 1 1/2 cups white chocolate chips and 1 1/2 cups sliced almonds over the hot crust.
• Pour the sweetened condensed milk–almond paste mixture over the chips and almonds. Gently spread it into an even layer with a spatula, taking care not to displace the toppings.
• Return the pan to the oven and bake for 20 minutes, or until the edges begin to brown.
• Remove from the oven and cool completely in the pan on a wire rack. Once fully cooled, lift the bars out using the foil and cut into bars.