Best 5 Almond Roca Bar Cookies Recipes
Indulge your sweet tooth with the delectable Almond Roca Bar Cookies, a symphony of flavors and textures that will tantalize your taste buds. These cookies are an irresistible fusion of crispy and chewy, with a delightful almond flavor that shines through in every bite. Topped with a rich chocolate ganache and a sprinkling of chopped almonds, these cookies elevate the classic Almond Roca candy to new heights.
But the journey doesn't end there. This recipe also includes variations that cater to different preferences. For those who prefer a gluten-free option, the Almond Roca Thumbprint Cookies offer a delightful alternative, with their soft and crumbly texture and a luscious dollop of Nutella in the center. And for those who love the combination of chocolate and peanut butter, the Almond Roca Peanut Butter Bars are a match made in heaven, featuring a chewy cookie base, a creamy peanut butter filling, and a decadent chocolate ganache topping.
Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve success. The ingredient list is comprehensive and includes detailed measurements, so you can be confident in the accuracy of your culinary creation. Whether you're a seasoned baker or just starting your baking adventure, these recipes will guide you every step of the way.
So, gather your ingredients, preheat your oven, and embark on a delightful baking journey. The Almond Roca Bar Cookies and its variations await your culinary expertise, ready to create moments of pure bliss with every bite. Let the aroma of freshly baked cookies fill your kitchen and indulge in the sheer joy of homemade treats. Happy baking!
ALMOND ROCA COOKIES
These easy cookies are a spin on classic Almond Roca candy! Buttery shortbread topped with milk chocolate and chopped almonds!
Provided by Shelly
Categories Cookies
Time 30m
Number Of Ingredients 8
Steps:
- Preheat to 350°F.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated, and brown sugar together on medium speed for 2 minutes. Add in the egg yolk and vanilla and mix for 30 more seconds until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, 1 cup at a time, until combined. Dough will form a stiff ball.
- Press the dough evenly onto un-greased cookie sheet to 1/4- inch thick .
- Bake for 15-20 minutes until edges are golden and center is almost set.
- As soon as you remove the pan from the the oven, sprinkle the broken Hershey pieces evenly on top and the heat of the cookie will melt them.
- Using an off-set or rubber spatula, spread the melted chocolate evenly on top.
- Sprinkle the chopped nuts or toffee onto the melted chocolate. Allow to cool and the chocolate to set. You can also place it in the refrigerator to speed the process up.
- When completely cooled, cut into triangle pieces.
Nutrition Facts : ServingSize 1 cookie, Calories 112 calories, Sugar 8.3 g, Sodium 53.3 mg, Fat 6.5 g, SaturatedFat 3.7 g, TransFat 0.2 g, Carbohydrate 12.6 g, Fiber 0.3 g, Protein 1 g, Cholesterol 17.5 mg
BLUE RIBBON ALMOND ROCA COOKIES
Steps:
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
ALMOND ROCA BARS
Make and share this Almond Roca Bars recipe from Food.com.
Provided by dayla
Categories Bar Cookie
Time 30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugars; add egg.
- Beat well.
- Stir in vanilla and flour.
- Press mixture on bottom of ungreased 11x15" jelly roll pan.
- Bake at 350° for 20 minutes.
- While hot, sprinkle with chocolate chips.
- Spread melted chips over cookie base.
- Sprinkle with almonds, pressing lightly.
ALMOND ROCA BARS
This is a recipe that I adopted and it is a little different than I expected. The bottom layer isn't really a cookie but it also isn't quite candy. I couldn't cut it into bars so I ended up breaking it isn't pieces instead. They taste really good and were very popular at the party I took them to. If you want more of a cookie bottom, I'd take them out at about 20 minutes.
Provided by Marg CaymanDesigns
Categories Bar Cookie
Time 45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugars.
- Add egg yolk.
- Mix baking powder with flour.
- Add to butter mixture.
- Spread evenly in 9 x 13-inch pan.
- Bake 325°F for 25 minutes.
- Put chocolate on top immediately.
- Place them back in oven for just a minute or two so the chocolate will melt.
- Spread the chocolate to cover the top.
- Sprinkle with chopped almonds.
Nutrition Facts : Calories 218.4, Fat 15.9, SaturatedFat 7.9, Cholesterol 21.6, Sodium 98.4, Carbohydrate 20.8, Fiber 3.3, Sugar 10.8, Protein 4.2
ALMOND ROCA
This is a family recipe that we make each year for the holidays. It is my absolute favorite!
Provided by Stephanie
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Line a baking sheet with aluminum foil.
- Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
- Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
- Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 19.1 g, Cholesterol 41.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 10.3 g, Sodium 110 mg, Sugar 17.8 g
Tips:
- Make sure the butter and cream cheese are softened to room temperature before creaming them together. This will help the cookies come together smoothly and evenly.
- Don't overmix the dough. Overmixing can result in tough, dry cookies.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will result in dry, crumbly cookies.
- Let the cookies cool completely before dipping them in chocolate. This will help the chocolate set properly.
- Use a good quality chocolate for dipping the cookies. This will make a big difference in the flavor of the cookies.
- Sprinkle the chocolate-dipped cookies with chopped nuts, toffee bits, or other toppings of your choice.
Conclusion:
Almond Roca Bar Cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet, buttery flavor and crunchy almond topping, these cookies are sure to be a hit. Whether you are baking them for a holiday party, a potluck, or just a snack, these cookies are sure to please everyone. So next time you are looking for a delicious and easy-to-make cookie recipe, give Almond Roca Bar Cookies a try. You won't be disappointed!
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