Comments on: Almond Roca Cookie Bars

By: Joyce E Racz

Joyce E Racz — Thu, 18 Feb 2021 02:53:49 +0000

I did enjoy your recipe, but I was an avid fan of the original Almond Rocca bars from the box. I am going to tell you what I believe to be the differences. The Almond Rocca bars did not call for egg. It had a shortbread like crust, without baking soda, baking powder, or egg. It was not very sweet. I have made a pretty decent fascimile using a shortbread recipe. The flour mixture had some dark bits in it. I tried making it with ground pecans and it was good. I don’t know for sure what it was as I don’t think ground almonds would be darker than flour. The topping that you have does not have enough brown sugar for both pans. And, the butter is more than needed although it soaked into the cookie nicely. What the Almond Rocca mix called for was I believe 2/3 cup brown sugar and one stick of butter boiled for one minute. It left a thick, caramel layer. The cookie layer started out being thicker than your recipe, but because of the baking soda, your cookie puffed up nicely.It was baked for a short time, and the boiling caramel mixture was poured on top, and the cookie was baked for another 15 minutes or so. Unfortunately, I wasn’t able to get Almond Rocca at my grocery, and I have to say that brickle bits are a poor substitute. Anyway, I enjoyed your bars, but if you get a chance, you should try my version.

By: Margaret Myers

Margaret Myers — Sat, 05 Dec 2020 21:58:00 +0000

In reply to Julie.

Julie,
I’ve lost my old recipe for almond Roca cookies but I think it sounds like yours! It also called for a 12×15 sheet pan and had no cornstarch. Can you email me your recipe?? I’d be so grateful!
Margaret

By: Jessa

Jessa — Fri, 10 Jul 2020 16:17:04 +0000

I have found my dessert soul sister. I have scoured the internet for new recipes and this, right here is my go to page. THANK YOU. My family will thank me and you! I cant wait to make all of these amazing goodies!

By: Julie

Julie — Fri, 31 Jan 2020 01:37:12 +0000

My recipe doesn’t have cornstarch but is otherwise the same. Mom’s recipe calls for a 12 x 15 cookie sheet.

By: Jules

Jules — Tue, 28 Jan 2020 16:54:44 +0000

Super easy and yummy! I used flour with corn starch instead of cake flour and I used semi sweet chocolate. Super yummy! Next time I think I’m going to do crushed pretzels on top!

By: Joanne

Joanne — Sat, 26 Dec 2015 15:37:26 +0000

Please sign me up to recieve your emails. Thanks

By: Bee Gianni

Bee Gianni — Wed, 09 Dec 2015 21:26:49 +0000

Your recipes are ALL tempting but the Almond Roca Bars are the next treat I’ll be making. Thank you.
2. I would like to follow you via email but so far haven’t found the place to sign up, and;
3. Have a very Merry Christmas ??

By: Jocelyn

Jocelyn — Wed, 07 Jan 2015 22:30:05 +0000

These are fabulous! My family loved them. Thanks so much.

By: Kelly

Kelly — Tue, 18 Feb 2014 09:49:54 +0000

These look amazing Alyssa! Love how easy they are to make too, can ‘t wait to give these a try! Pinning!

By: Jaren (Diary of a Recipe Collector)

Jaren (Diary of a Recipe Collector) — Mon, 17 Feb 2014 14:18:09 +0000

We have a bake sale this week at my kids’ school, and this sounds great for that! Thanks for sharing your fabulous finds. I love old cookbooks.