Almond Roca Bar Cookies
Adapted from the Wednesday Wine Bunch Cookbook (1970s), this cookie features a base of buttery shortbread which is covered in melted milk chocolate and toasted almonds. While the recipe is super simple it delivers big toffee flavor. They're perfect for a party, bake sale, or pot luck!
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 9x13-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
Notes
If you don't have cake flour, you can make your own! To make 1 cup cake flour: combine ¾ cup + 2 tablespoons all-purpose flour with 2 tablespoons cornstarch. Sift together well to 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!