Almond Roca Bar Cookies
Almond Roca Bar Cookies
Ingredients
For the Base
- 1 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1/2 teaspoon salt
For the Topping
- 2 cups milk chocolate chips
- 1 cup chopped toasted almonds
- as needed flaky sea salt, optional, for sprinkling
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, cream the softened butter with the white sugar and brown sugar until the mixture is light and fluffy.
⏱️ 5 min
- 3
Beat in the egg yolk until well combined, then stir in the vanilla extract.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the cake flour and salt. Gradually fold the dry ingredients into the butter mixture until just combined and no dry streaks remain.
⏱️ 3 min
- 5
Press the dough evenly into the bottom of the prepared 9x13-inch baking pan.
⏱️ 3 min
- 6
Bake for 25–30 minutes, or until the shortbread base is just firm to the touch and lightly golden brown around the edges.
⏱️ 30 min•🌡️ 350
- 7
Remove the pan from the oven and let the shortbread base rest in the pan for about 10 minutes to cool slightly.
⏱️ 10 min
- 8
Evenly sprinkle the milk chocolate chips over the warm shortbread. Allow them to sit for a few minutes to begin melting. If needed, return the pan to the still warm oven for 2-5 minutes, just until the chocolate softens. Spread the melted chocolate into an even layer using an offset spatula or the back of a spoon.
⏱️ 5 min
- 9
Sprinkle the chopped toasted almonds evenly over the melted chocolate. If desired, add a light sprinkle of flaky sea salt on top for an extra touch of flavor and contrast.
⏱️ 2 min
- 10
Refrigerate the bar cookies until the chocolate layer is completely firm, which will take at least 2 hours.
⏱️ 120 min
- 11
Once firm, lift the bar cookies out of the pan using the parchment paper overhang. Cut them into desired bar sizes. Store the cut bars in an airtight container in the refrigerator. For best results, let the bars come to room temperature for about 30 minutes before serving.
⏱️ 30 min
Kitchen Tools
Almond Roca Bar Cookies
For the Base
- 1 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups cake flour
- 1/2 teaspoon salt
For the Topping
- 2 cups milk chocolate chips
- 1 cup chopped toasted almonds
- as needed flaky sea salt, optional, for sprinkling
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, cream the softened butter with the white sugar and brown sugar until the mixture is light and fluffy.
⏱️ 5 min - 3
Beat in the egg yolk until well combined, then stir in the vanilla extract.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the cake flour and salt. Gradually fold the dry ingredients into the butter mixture until just combined and no dry streaks remain.
⏱️ 3 min - 5
Press the dough evenly into the bottom of the prepared 9x13-inch baking pan.
⏱️ 3 min - 6
Bake for 25–30 minutes, or until the shortbread base is just firm to the touch and lightly golden brown around the edges.
⏱️ 30 min•🌡️ 350 - 7
Remove the pan from the oven and let the shortbread base rest in the pan for about 10 minutes to cool slightly.
⏱️ 10 min - 8
Evenly sprinkle the milk chocolate chips over the warm shortbread. Allow them to sit for a few minutes to begin melting. If needed, return the pan to the still warm oven for 2-5 minutes, just until the chocolate softens. Spread the melted chocolate into an even layer using an offset spatula or the back of a spoon.
⏱️ 5 min - 9
Sprinkle the chopped toasted almonds evenly over the melted chocolate. If desired, add a light sprinkle of flaky sea salt on top for an extra touch of flavor and contrast.
⏱️ 2 min - 10
Refrigerate the bar cookies until the chocolate layer is completely firm, which will take at least 2 hours.
⏱️ 120 min - 11
Once firm, lift the bar cookies out of the pan using the parchment paper overhang. Cut them into desired bar sizes. Store the cut bars in an airtight container in the refrigerator. For best results, let the bars come to room temperature for about 30 minutes before serving.
⏱️ 30 min