Ready in: 30 minutes · Serves: 12 · Technique: Baking · Storage: Airtight container at room temperature for up to five days.
Quick Answer
These Almond Roca Cookie Bars are a delightful blend of buttery toffee, chocolate, and almonds, perfect for the holiday season.
As the temperatures in New York City drop and the holiday lights begin to twinkle, my mind turns to baking as an essential part of my seasonal rituals. This is the perfect time to dive into a scrumptious treat that captures the warmth and comfort of the holidays: Almond Roca Cookie Bars. Inspired by the crunchy toffee and creamy chocolate of the famous candy, these bars are an indulgent blend of flavors that evoke all the nostalgia of festive gatherings.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Indulge in the nostalgic flavors of toffee and chocolate that evoke holiday warmth.
- Quick and easy preparation makes these cookie bars perfect for festive gatherings.
- They can be customized with additional toppings to suit your taste.
- Storing and freezing them ensures you can enjoy them long after baking.
- Perfect for sharing with family and friends during the holiday season!
Ingredients
For these delicious Almond Roca Cookie Bars, you will need:
Butter and Sugars
- ½ cup unsalted butter (1 stick, softened to room temperature)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
Wet Ingredients
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
Mix-Ins
- 1 cup toffee pieces (I recommend Heath brand for that perfect crunch)
- 1 cup semi-sweet chocolate chips
- ½ cup sliced almonds (toasted for extra flavor)
How to Make Almond Roca Cookie Bars (Step-by-Step)
These scrumptious bars are easy to prepare and will fill your kitchen with delightful aromas. Follow these steps to create your own batch of Almond Roca Cookie Bars!
Step 1: Preheat your oven
Set your oven to 350°F (175°C). I love the pre-baking ritual, as the warmth fills my kitchen with anticipation.
Step 2: Prepare your baking dish
Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides. This will help you lift the bars out later for easy cutting.
Step 3: Cream the butter and sugars
In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until it's fluffy and pale, about 2-3 minutes.
Step 4: Add egg and vanilla
Mix in the egg and vanilla extract until well incorporated. The mixture should be glossy and light.
Step 5: Combine dry ingredients
In a separate bowl, whisk together the flour, salt, and baking soda to ensure even distribution of the leavening agent throughout the flour.
Step 6: Mix it all together
Gradually add the dry mixture into the wet ingredients, mixing just until combined to avoid over-mixing; you want a tender cookie bar!
Step 7: Fold in the toffee and chocolate
Gently fold in the toffee pieces, chocolate chips, and sliced almonds. As you do this, the scent of buttery toffee really comes alive.
Step 8: Spread into the pan
Use a rubber spatula to spread the creamy dough evenly into the prepared pan, smoothing the top.
Step 9: Bake
Pop the pan into the oven and bake for 20-25 minutes, or until the edges are golden brown, and the center has a slight jiggle. Let the bars cool in the pan.
Step 10: Slice and serve
Once cooled, lift the bars out using the parchment overhang and slice them into squares.
Common Mistakes to Avoid
- Using cold butter: This can lead to a dense cookie bar and won't produce the right texture.
- Overmixing the dough: This can cause gluten to develop, resulting in chewy bars instead of tender ones.
- Ignoring parchment paper: Skipping this step might mean struggling to get your beautiful bars out of the pan.
Tips and Tricks for Success
- Use room temperature ingredients: This helps everything blend smoothly and avoids a dense texture.
- Do not overbake: Keep an eye on these bars! Remove them as soon as the edges turn golden for the best soft texture.
- Experiment with toppings: Add a drizzle of melted chocolate on top for an extra decadent touch or sprinkle a little sea salt for balance.
Variations
- Replace toffee pieces with chopped butterscotch or caramel bits.
- Substitute semi-sweet chocolate chips with dark or milk chocolate chips for a different flavor.
- Add a mix of dried fruits like cranberries or cherries for a fruity twist.
- Use different nuts such as walnuts or pecans in place of sliced almonds.
How to Serve
- Top with a scoop of vanilla ice cream for a delightful dessert.
- Serve warm with a drizzle of caramel sauce for added sweetness.
- Pair with a cup of coffee or tea for a cozy treat.
- Gift them in decorative containers for a homemade present during the holidays.
Make Ahead and Storage
- Make Ahead: Prepare the dough and refrigerate for up to 2 days before baking.
- Storage: Store in an airtight container at room temperature for up to five days.
- Reheating: Warm individual bars in the microwave for a few seconds if desired.
- Freezing: Freeze for up to three months, with parchment paper between bars to prevent sticking.
Recipe Notes / What I Learned
Baking these bars reminded me of how simple ingredients can create a complex and indulgent flavor that delights the senses. Everyone has their own unique twist when it comes to holiday treats, but these bars will surely become a timeless favorite in your seasonal repertoire!
Yield and Serving Size
Yield: 24 bars · Serving Size: 1 bar
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 2g protein · 30g carbs · 9g fat
Recipe by:
Indulgent Almond Roca Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
- Cream together the softened butter, light brown sugar, and granulated sugar until fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well incorporated.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in toffee pieces, chocolate chips, and sliced almonds.
- Spread the dough evenly into the prepared pan, smoothing the top.
- Bake for 20-25 minutes, or until edges are golden brown and the center has a slight jiggle. Let cool in the pan.
- Lift the bars out using the parchment overhang and slice them into squares.
Notes
FAQs
1. Can I use margarine instead of butter for these cookie bars?
While you can use margarine, it may alter the texture and flavor. Unsalted butter provides the best results in terms of richness and sweetness.
2. Can I substitute other types of chocolate?
Absolutely! You can use milk chocolate or dark chocolate according to your preference. Just keep in mind that it will change the overall flavor of the bars.
3. What can I use instead of toffee pieces?
If you can't find toffee pieces, you can use chopped caramel candies or even crushed pretzels for a different texture and flavor.
4. How do I know when the cookie bars are done baking?
The edges should be golden brown, and the center should have a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs.
5. Can I add nuts other than almonds?
Yes, you can substitute almonds with walnuts, pecans, or hazelnuts based on your taste preference. Just ensure they are toasted for enhanced flavor.
