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Recipe by:

Sara Crocker

Indulgent Almond Roca Cookie Bars

These Almond Roca Cookie Bars are a delightful blend of buttery toffee, chocolate, and almonds, perfect for the holiday season.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Butter and Sugars
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
Group: Wet Ingredients
  • 1 large egg
  • 1 tsp. vanilla extract
Group: Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ¼ tsp. salt
  • ½ tsp. baking soda
Group: Mix-Ins
  • 1 cup toffee pieces (Heath brand recommended)
  • 1 cup semi-sweet chocolate chips
  • ½ cup sliced almonds (toasted)

Equipment

  • Oven
  • 9x13 inch baking pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides.
  3. Cream together the softened butter, light brown sugar, and granulated sugar until fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract, mixing until well incorporated.
  5. In a separate bowl, whisk together the flour, salt, and baking soda.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  7. Fold in toffee pieces, chocolate chips, and sliced almonds.
  8. Spread the dough evenly into the prepared pan, smoothing the top.
  9. Bake for 20-25 minutes, or until edges are golden brown and the center has a slight jiggle. Let cool in the pan.
  10. Lift the bars out using the parchment overhang and slice them into squares.

Notes

Keep an eye on the baking time to achieve a perfect soft texture and avoid overbaking!