Spray an 8×8-inch square baking dish with non-stick spray. Place one sheet of parchment paper over bottom and up 2 sides to be able to lift the bars out when cold. Spray parchment paper with non-stick spray.

In an electric mixer, beat 1 cup almond butter, butter and extracts on low to medium speed until smooth. Turn mixer to low and gradually add confectioner’s sugar, vanilla wafers or almond flour and coconut and mix until well combined.

Place mixture into bottom of prepared pan and press down, patting smooth. Chill in refrigerator while you prepare chocolate layer.

In a large microwave safe measuring cup, melt chocolate and ½ cup almond butter together in 30-second increments, stirring in-between, until completely melted. It usually just takes about 90 seconds.

Remove bars from refrigerator and lightly score the top of the bars to make 16 squares. (You can also just eye it instead of scoring) Place an almond in the middle of each bar. Pour chocolate-almond butter mixture over entire surface of bars, gently moving it so that it covers them evenly. Sprinkle with toasted coconut if desired.

Place back in refrigerator for at least 2 hours. To cut, run knife around edge of dish, where there isn’t any parchment paper, to loosen. Life out with edges of parchment paper and place on cutting board. Cut into 16 squares. Store in refrigerator.