Almond Roca Cookie Bars
There’s something undeniably delightful about the combination of buttery cookie bars with a rich chocolate layer and crunchy almonds. If you’re a fan of the classic Almond Roca candy, these Almond Roca Cookie Bars are bound to become your new favorite treat. Bursting with flavor and texture, these bars are perfect for any occasion, from casual family gatherings to festive celebrations. Get ready to indulge in a sweet, nutty experience that’s easy to whip up and even easier to enjoy!
Why It Works Every Time
The beauty of these Almond Roca Cookie Bars lies in their simplicity. The base is made with a delightful blend of butter, sugars, and cake flour, giving them a soft, chewy texture that perfectly complements the crunchy almonds and rich chocolate. The addition of cornstarch ensures a tender bite, while the milk chocolate chips melt into a luscious layer that ties everything together. Each bite is a harmonious balance of flavors and textures that will keep you coming back for more!
What You’ll Need
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 egg yolk, beaten
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 4 tablespoons cornstarch
- 12 ounces milk chocolate chips
- 1 cup sliced almonds, coarsely chopped
Before You Start: Equipment
- Mixing bowl: To combine all your ingredients.
- 9×13 inch baking pan: The perfect size for your cookie bars.
- Spatula: For spreading the batter evenly.
- Measuring cups and spoons: Essential for accurate measurements.
- Oven: To bake your delicious bars to perfection.
Stepwise Method: Almond Roca Cookie Bars
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease your 9×13 inch baking pan or line it with parchment paper for easy removal.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
Step 3: Add the Egg Yolk and Vanilla
Stir in the beaten egg yolk and vanilla extract, mixing until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the cake flour and cornstarch. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
Step 5: Fold in Chocolate Chips and Almonds
Gently fold in the milk chocolate chips and coarsely chopped almonds into the cookie dough until evenly distributed.
Step 6: Spread in Baking Pan
Pour the cookie dough into the prepared baking pan, using a spatula to spread it evenly across the bottom.
Step 7: Bake to Perfection
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and Cut
Allow the cookie bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut them into squares and serve.
In-Season Swaps
- For a seasonal twist, try using dark chocolate instead of milk chocolate for a richer flavor.
- Substitute toasted pecans for the sliced almonds for a different nutty profile.
- In the fall, add pumpkin spice to the dough for a seasonal flavor boost.
- During the holidays, incorporate chopped dried cranberries for a pop of color and tanginess.
Cook’s Commentary
- These Almond Roca Cookie Bars are incredibly versatile—feel free to experiment with different types of chocolate or nuts based on your preferences.
- For an extra decadent treat, drizzle some melted chocolate over the cooled bars before serving.
- Make sure to spread the cookie dough evenly in the pan to ensure uniform baking.
- If you prefer a thicker bar, consider using an 8×8 inch pan, but adjust the baking time accordingly.
Refrigerate, Freeze, Reheat
These Almond Roca Cookie Bars can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze beautifully! Just wrap them tightly in plastic wrap and place them in a freezer-safe container. To reheat, simply pop them in the microwave for a few seconds or enjoy them cold for a delightful treat.
Top Questions & Answers
Can I use a different type of flour?
While cake flour gives these bars a soft texture, you can substitute all-purpose flour if needed. The texture may be slightly different, but they will still be delicious!
What if I don’t have cornstarch?
You can omit the cornstarch or use an equal amount of all-purpose flour as a substitute. The bars may be slightly denser, but they will still taste great!
Can I make these cookie bars ahead of time?
Absolutely! These bars can be made a day in advance and stored in an airtight container. Just make sure to let them cool completely before storing.
How do I know when they are done baking?
Look for a golden brown edge and a set center. A toothpick inserted in the middle should come out clean or with a few moist crumbs attached.
Make It Tonight
Now that you’re armed with the recipe for these scrumptious Almond Roca Cookie Bars, it’s time to head to the kitchen and get baking! With their rich flavors and satisfying crunch, these bars are sure to impress your friends and family. Whether enjoyed as an afternoon snack or a sweet treat after dinner, each bite is a reminder of why you love baking. Don’t wait—make these delightful cookie bars tonight and savor the deliciousness they bring!
Almond Roca Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Stir in the beaten egg yolk and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the cake flour and cornstarch. Gradually add this dry mixture into the wet ingredients, stirring until just combined.
- Gently fold in the milk chocolate chips and coarsely chopped almonds into the cookie dough until evenly distributed.
- Pour the cookie dough into the prepared baking pan, using a spatula to spread it evenly across the bottom.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Allow the cookie bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut them into squares and serve.
Notes
- These bars can be stored in an airtight container at room temperature for up to a week.
- Freeze tightly wrapped for longer storage.
- Reheat in the microwave for a few seconds if desired.
