Preheat oven to 350°F and grease 13”x9"x2” baking pan.
Combined butter and white chocolate chips in microwave safe mixing bowl. Microwave butter and white chocolate in 30-second intervals until both are completely melted.
Add sugar, vanilla and espresso to the butter mixture and whisk in the eggs one at a time.
Stir in flour, baking powder and salt. Once all the flour is incorporated fold in almonds. Pour dough evenly into prepared pan.
Bake for 25-30 minutes.* Let cool completely before toping with the ganache.
(Insert toothpick to the center of the bars, if it comes out clean they are done!)
For the Ganache: In a small saucepan on the stovetop bring cream to boil. Once cream reaches a boil immediately remove from heat and pour 3/4 cup over chocolate chips (do not stir) and 1/4 cup over remaing white chocolate chips. Let cream cool for 2 minutes.
Using a wire whisk, whisk together cream and chocolate. Once fully combined cover bars with the chocolate ganache and drizzel white chocolate ganach to decorate