Adapted from the Wednesday Wine Bunch Cookbook (1970s)
If you love the combination of chocolate, almonds, and buttery toffee, you’re going to want to make these Almond Roca Bar Cookies. And you don’t even have to dust off a candy thermometer to get your toffee fix!
Almond Roca is a true classic that was created over 100 years ago in Tacoma, Washington. Jacqueline Noel, the town librarian, came up with its name, choosing the Spanish word for rock to describe the candy.
This Almond Roca copycat recipe could not be easier and you don’t need any special ingredients to throw it together.
It comes from a cookbook made by a group of friends in the 1970s and was submitted by Bobbie Day. The recipe calls for walnuts or pecans….which is baffling because of the name of the recipe! So we’re going with almonds.
The recipe is simple but it delivers big toffee flavor. The base is a buttery shortbread which is covered in melted milk chocolate and of course, our chopped toasted almonds.
I suppose you could wrap these in gold foil and toss them in a pink tin if you wanted to impress our friends. But honestly, they’re impressive as they are, and are sure to please the toffee lovers in your life.
Start by preheating your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, cream butter with white and brown sugar until light and fluffy. Beat in the egg yolk, then add vanilla extract.
In a separate bowl, whisk together flour and salt. Gently fold the dry ingredients into the butter mixture until combined.
Press the dough evenly into the prepared pan and bake for 25–30 minutes, until just firm and lightly golden.
Remove from the oven and let the base rest in the pan for about 10 minutes.
Sprinkle the chocolate chips evenly over the warm shortbread and allow them to melt. If needed, return the pan to the still-warm oven for 2-5 minutes, until the chocolate softens. Spread the melted chocolate in an even layer.
Sprinkle toasted almonds on top. If desired, add a light sprinkle of flaky sea salt for contrast.
Refrigerate until the chocolate firms up.
Cut into bars and store in the refrigerator until 30 minutes before you are ready to serve.
Let the bars come to room temperature before serving.
Store remaining cookies in an airtight container in the refrigerator.
NOTE: If you don’t have cake flour on hand, you can make your own in a pinch! To make 1 cup cake flour: combine ¾ cup + 2 tablespoons all-purpose flour with 2 tablespoons cornstarch. Sift together several times to aerate and fully incorporate the cornstarch. Alternatively, you can substitute regular all-purpose flour, though the texture might be slightly different, but I’m sure it will still taste great!
Drop a comment below if you made this recipe – I’d love to know!
If you’re looking for more simple vintage cookie recipes, check out these Lemon Pecan Refrigerator Cookies, and these No-Bake Peanut Butter Cup Bars!
Sources/Learn More: Almond Roca Website; About Jaqueline Noel (Wikipedia); KBTC Profiles – The Sweet Spot: A Piece of Tacoma’s Candy History
Bobbie Day’s Almond Roca Bar Cookies
Ingredients
Base
- 1 cup unsalted butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups cake flour
- ½ teaspoon salt
Topping
- 2 cups milk chocolate chips
- 1 cup chopped toasted almonds
Optional
- Sprinkle of flaky sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream butter with white and brown sugar until light and fluffy.
- Beat in the egg yolk, then add vanilla extract.
- In a separate bowl, whisk together flour and salt. Gently fold the dry ingredients into the butter mixture until combined.
- Press dough evenly into the prepared pan.
- Bake for 25–30 minutes, until just firm and lightly golden.
- Remove from the oven and let the base rest in the pan for about 10 minutes.
- Sprinkle chocolate chips evenly over the warm crust and allow them to melt. If needed, return the pan to the still warm oven for 2-5 minutes, until the chocolate softens. Spread the melted chocolate into an even layer.
- Sprinkle toasted almonds on top. If desired, add a light sprinkle of flaky sea salt for contrast.
- Refrigerate until the chocolate firms up.
- Cut into bars and store in the refrigerator until 30 minutes before you are ready to serve.
- Let the bars come to room temperature before serving.
- Store remaining cookies in an airtight container in the refrigerator.
- Yield: About 16 bars
