In a mixing bowl beat cream cheese until fluffy; set aside. In top of double boiler, melt butter, add almond bark broken into small pieces; heat and stir until melted and smooth. Pour over the cream cheese; beat until smooth and glossy, about 7 minutes; stir in nuts. Pour into greased 9 inch square pan. Cut into 64 - 1 inch pieces when cool. Store in refrigerator.