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Almond Roca Cookie Bars



If you like Almond Roca, then these bar cookies will be a hit in your household.  And they are a cinch to make!  One recipe goes a long way because they are buttery and rich so you can cut them into small squares.

4.7 from 3 reviews
Almond Roca Cookie Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24-32
If you like Almond Roca then these bar cookies will be a hit in your household.
  • 1 cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg yolk
  • 1 cup flour
  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup almonds, coarsely chopped
  1. Mix the sugars, egg yolk and flour.
  2. Cut the cold butter into small cubes and cut the butter into the flour mixture using a pastry blender, two forks or your fingers.
  3. Spread the cookie crust into a greased 9x13 pan.
  4. Bake it for 25 minutes at 325 degrees.
  5. Cool the crust slightly.
  6. Melt the chocolate pieces over low heat in a small saucepan, stirring constantly.
  7. Remove the chocolate from the heat just as it has all melted being careful not to overcook the chocolate.
  8. Spread the melted chocolate over the cooled cookie crust.
  9. Sprinkle chopped almonds on top.
  10. Let the bars rest in the pan until the chocolate hardens.
  11. Especially if it is warm out the bars may be soft and fragile. You can cover them with plastic wrap and let them firm up overnight or even refrigerate them.
  12. Cut the cookie bars into small squares.


{TIP: Use cold butter that has been cut into small cubes.  Toss the butter cubes with the flour mixture and then “cut” the butter in using a pastry blender, two knives, your fingers or a food processor until the crust forms.}

Based on reader comments, I made a half batch of these according to the original recipe and a half batch with double the amount of flour in the crust.  After a blind side-by-side tasting amongst my extended family, the consensus was that the original version {pictured on the left below with a thinner crust} was the favorite and had more of a caramelized Almond Roca flavor.  Everyone thought that the thicker-crust version {pictured on the right below} was also good but more like a shortbread cookie topped with chocolate and almonds.  I’ll leave it up to you to decide which version to make because it comes down to personal taste.

Original Almond Roca Crust vs. Almond Roca Crust with Additional Flour