Almond Roca Bar Cookies Recipes
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
ALMOND ROCA COOKIES
This recipe came from Lynn Scully, Rancho Santa Fe, California via Emeril's Holiday Cookie show. And it's a show stopper!
Provided by Sharon123
Categories Dessert
Time 52m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- In a medium size mixing bowl, whisk together flour, baking soda and salt; set aside.
- In bowl of an electric mixer, blend both sugars together at medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until it's light and fluffy. At low speed, slowly add flour mixture and then toffee bits. Mix until it's just blended; don't over-mix.
- Place the ground almonds in a small bowl. Using your hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground almonds. Place on cookie sheets several inches apart. Bake about 22 minutes and 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 the cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
Nutrition Facts : Calories 224.4, Fat 12.6, SaturatedFat 6.5, Cholesterol 31.3, Sodium 140, Carbohydrate 25.9, Fiber 0.9, Sugar 18.1, Protein 2.8
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
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