Almond Roca Bars Recipes

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.

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.

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.

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.

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.

Steps:

• Line a cookie sheet with foil and spray it with non-stick cooking spray.
• Place almonds in a single layer on cookie sheet.
• Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310°F.
• Remove from heat and immediately pour over almonds (do not scrape the pan).
• Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
• Sprinkle with ground walnuts.
• Let stand until firm.
• Break into small pieces and store in an airtight container.
• (The toffee mixture will not coat the entire baking sheet).