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Delicious layers in a cookie bar that will remind you of an Almond Roca!
I shared a delicious crepe recipe last week from my hubby’s mission cookbook. Little did I know that there were a bunch of hidden recipes that he would make that are absolutely amazing!
Let’s talk about these cookie bars for a minute before I tell you to run out to the store and buy the ingredients ASAP! I love Almond Roca’s. So I was especially excited to try this recipe from the cookbook. After taking a bite of this cookie bar I am convinced this is one of the best treats that I have baked. The cookie crust is absolutely fantastic! And these bars are so easy and made with simple ingredients. They are topped with delicious chocolate and sliced almonds. They look so pretty with the almond flakes on top. Easy, mind blowing, and reminded me of a Almond Roca.
Ok now run to the store and buy the ingredients to make these. 😉
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Almond Roca Cookie Bars
Ingredients
- 1 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg yolk beaten
- 1 tsp vanilla
- 2 cups cake flour
- 4 Tablespoons cornstarch
- 12 ounce milk chocolate chips
- 1 cup sliced almonds coarsely chopped
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with cooking spray. Or you can line with aluminum foil and spray with cooking spray for easy removal. In a medium mixing bowl, whisk together the cake flour and cornstarch, set aside.
- Using a mixer, cream together butter, sugar and brown sugar. Add beaten egg yolk, vanilla, and cake flour cornstarch mix until all incorporated.
- Pat the dough into the bottom of your 9x13 inch pan. Bake for 15-20 minutes until the edges lightly brown. Let cool slightly.
- In a microwave safe dish or using a double boiler, melt the milk chocolate. I melted it in the microwave stirring 30 seconds at a time. Pour the chocolate on top of the cookie crust and spread evenly. Sprinkle the nuts on top.
- Cut into small squares once cooled, and store in airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I did enjoy your recipe, but I was an avid fan of the original Almond Rocca bars from the box. I am going to tell you what I believe to be the differences. The Almond Rocca bars did not call for egg. It had a shortbread like crust, without baking soda, baking powder, or egg. It was not very sweet. I have made a pretty decent fascimile using a shortbread recipe. The flour mixture had some dark bits in it. I tried making it with ground pecans and it was good. I don’t know for sure what it was as I don’t think ground almonds would be darker than flour. The topping that you have does not have enough brown sugar for both pans. And, the butter is more than needed although it soaked into the cookie nicely. What the Almond Rocca mix called for was I believe 2/3 cup brown sugar and one stick of butter boiled for one minute. It left a thick, caramel layer. The cookie layer started out being thicker than your recipe, but because of the baking soda, your cookie puffed up nicely.It was baked for a short time, and the boiling caramel mixture was poured on top, and the cookie was baked for another 15 minutes or so. Unfortunately, I wasn’t able to get Almond Rocca at my grocery, and I have to say that brickle bits are a poor substitute. Anyway, I enjoyed your bars, but if you get a chance, you should try my version.