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almond roca bar cookies

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is the original recipe that I've had since about 1980 and have always loved. I've seen lots of similar recipes that use double the flour. This (original recipe) produces cookies with a thinner crust, which I like because the cookies have a distinct caramel tone that taste like Almond Roca candy. The recipes with double the flour produce delicious cookies too, but they have a thicker crust that tastes more like a basic shortbread cookie that isn't as reminiscent of Almond Roca candy. So experiment and see which (1 or 2 cups flour) you like best. Both are fabulous, so you can't go wrong!

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(2 ratings)
yield 24 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For almond roca bar cookies

  • nonstick cooking spray (i use bakers joy for this recipe)
  • 1/2 cup
    brown sugar
  • 1/2 cup
    granulated sugar
  • 1 cup
    unsalted butter
  • 1 lg
    egg yolk
  • 1/2 tsp
    salt
  • 1 tsp
    almond extract
  • 1 cup
    all-purpose flour (see note in recipe intro)
  • 1 1/2 cups
    semi-sweet chocolate chips (note: a 12oz bag has about 2 cups chips, and i usually use the entire bag for more chocolate flavor, but the original recipe called for 1 1/2 cups of chips)
  • 1/2 cup
    finely chopped almonds

How To Make almond roca bar cookies

  • 1
    Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
  • 2
    Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
  • 3
    Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
  • 4
    Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.
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