Almond Roca Bar Cookies Food

ALMOND ROCA

Steps:

• Line a baking sheet with aluminum foil.
• Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.
• Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.
• Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

EASY HOMEMADE ALMOND ROCA

Steps:

• Over Medium heat, melt butter in a large pot.
• Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
• Remove from heat and Stir in 1/2 of the Almonds.
• Turn mixture onto a greased cookie sheet WITH EDGES!
• While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
• Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
• Pour the hot chocolate over the almond mixture and spread evenly.
• Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
• Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

ALMOND ROCA BARS

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.

CHOCOLATE ALMOND ROCA BAR

Steps:

• Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
• Sprinkle with the almonds and set aside.
• Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
• Pour in a thin stream over the almond/wafer base.
• Place in 350 Oven for 8 minutes until bubbly all over.
• Remove from the oven and sprinkle with Chocolate chips.
• Run the tines of a fork through the chips to spread.
• Set on counter to cool and cut into squares.

CARAMELY ALMOND BUTTER BARS

Steps:

• Preheat your oven to 350. Line an 8x8 inch pan with parchment paper. (Or use foil and spray with nonstick. Or spray the pan itself.)
• In a large bowl or stand mixer, beat together the butter and both sugars until light and fluffy, about 2 minutes.
• Add the egg, salt, and almond extract and beat well, scraping down the sides.
• Add the flour and beat until not quite incorporated.
• Add the rolos. I mixed them in for a couple seconds with the beater, but you can fold them in with a wooden spoon if you want. (Some of the rolos in my batch were broken and some were left whole) Don't over mix.
• Press into the prepared square pan.
• Bake at 350 for about 22-24 minutes, or until the edges are golden brown. They will look soft in the middle but a toothpick should come out clean.
• Cut into small squares and serve with lots of milk!

SOFT AND CHEWY SUGAR COOKIE BARS

Steps:

• Preheat your oven to 350 degrees F. Line a 9x13 inch glass pan with parchment paper or foil, to make it easy to lift the bars out of the pan and slice. (Foil needs to be sprayed with nonstick spray) Or you can grease the pan directly with nonstick spray.
• In a large bowl or stand mixer, beat 3/4 cup butter on medium speed until it is soft and fluffy, 1-2 minutes, scraping down the sides at least once.
• Add the softened 4 ounces of cream cheese and continue to beat for 1 minute, until well incorporated.
• Add 1 and 1/2 cups sugar and beat well, 1-2 minutes, until fluffy. Scrape down the sides.
• Add 1 egg, 1 teaspoon vanilla, and 1 and 3/4 teaspoon almond extract. Beat well. Scrape the sides and bottom of the bowl with a spatula. This is my spatula that I love and use for every baking project.
• Add 1 teaspoon salt, 2 and 3/4 cup flour, and 1 tablespoon cornstarch. Beat until just barely combined, scraping the sides and bottom again. Do not stir too much or you will make your dough tough.
• Transfer the dough to the prepared pan. Get your hands a little wet (shake off excess water) and press the dough evenly into the pan. (You can also grease your hands if you prefer.)
• Bake at 350 for about 25-30 minutes. Every oven is different, keep an eye on it. The bars are done when there are just a few golden spots on the edges, and the center is no longer shiny. It's very important not to over bake sugar cookie bars, or they will not be soft and chewy. (They will become dry and crumbly.) When a toothpick comes out of the center with no dough on it, they are done. If you are baking in a metal pan, it will bake a couple minutes faster.
• Let the bars cool completely on a wire rack. Do not frost while warm.
• Top the bars with one batch of The Best Buttercream Frosting for Sugar Cookies!
• To slice into clean bars as shown in the photos, slice off about an inch from all four edges, then slice into bars, cleaning your knife before making each cut.

ALMOND ROCA COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F and line a rimmed baking sheet with a Reynolds Cookie Baking Sheet.
• Using an electric mixer on medium speed, cream together the butter, sugar, and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in almonds and toffee bits.
• Place the dough onto a Reynolds Cookie Baking Sheet and shape it into a disc. Wrap the dough in the parchment and place it into the fridge for 1 hour or until firm.
• Remove the dough from the fridge and place it onto a floured surface. Roll out the dough to 1/4 inch thickness and cut out your desired shapes with cookie cutters that are 3 to 4 inches in diameter.
• Re-roll the scraps and continue cutting cookies until all the dough has been used up.
• Place the cookies 1 and 1/2 inches apart on the prepared baking pan. Bake for 12 to 14 minutes or until lightly browned. Repeat the baking process with the remaining cookies.
• Remove from the oven and let the cookies sit for 5 minutes. Carefully transfer the cookies to a cooling rack.
• Place the chocolate chips in a bowl and microwave for 30-second intervals until chocolate is melted. Stir well.
• Place a heaping teaspoon of melted chocolate onto each cookie and spread to cover the tops. Place sliced almonds on top for garnish.

ALMOND ROCA COOKIES

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.

ALMOND ROCA BARS

Steps:

• Cream butter and sugars; add egg.
• Beat well.
• Stir in vanilla and flour.
• Press mixture on bottom of ungreased 11x15" jelly roll pan.
• Bake at 350° for 20 minutes.
• While hot, sprinkle with chocolate chips.
• Spread melted chips over cookie base.
• Sprinkle with almonds, pressing lightly.

ALMOND ROCA COOKIES

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.