Almond Roca Bars Chocolate Almond Bars Quick & Easy Dessert
Combine and Pour: Immediately remove from heat once thermometer hits 290F. Add 3/4 cup almonds to the mixture and stir to combine well. Pour evenly into a rimmed 18×13 baking sheet, using the back of a wooden spoon to smooth evenly into the pan. Work quickly here, as mixture thickens and sets quickly.
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Combine all caramel ingredients in a saucepan. Stir constantly. Bring to a boil for 1 minute and pour over crust. Bake at 325 for another 25-30 minutes. As soon as it's done baking, pour the bag of toffee on top. Let cool completely before cutting into squares.
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Using a mixer, cream together butter, sugar and brown sugar. Add beaten egg yolk, vanilla, and cake flour cornstarch mix until all incorporated. Pat the dough into the bottom of the 9×13-inch pan. Bake for 15 to 20 minutes until the edges lightly brown. Let cool slightly. In a microwave safe dish or using a double boiler, melt the milk chocolate.
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Place the sugar in the center of a medium saucepan or large, deep skillet. Slowly pour the water directly over the sugar, then the corn syrup (adding the ingredients this way helps to prevent grainy candy). Add the butter. Bring to a simmer, without stirring, over medium-high heat.
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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.
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Butter a 7x11-inch pan (or 9x12 for slightly thinner roca). Sprinkle 1 cup of toasted almonds on bottom of the pan. In a heavy saucepan at medium-high heat melt butter and add brown sugar. Stir until gently boiling. Reduce heat to medium or medium-low and boil 12 minutes exactly, stirring constantly.
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Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with cooking spray. Or you can line with aluminum foil and spray with cooking spray for easy removal. In a medium mixing bowl, whisk together the cake flour and cornstarch, set aside. Using a mixer, cream together butter, sugar and brown sugar.
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Instructions. Line a small square pan or loaf pan with parchment paper and spread out 1/4 cup of the chopped almonds over the bottom. Set aside. In a small saucepan, combine your butter and sugar. On low heat, heat up until the butter has melted and the sugar has dissolved.
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Set aside. In a large bowl, combine the flour, baking powder and salt. Using a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until smooth, about 3 minutes.
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Sprinkle the chopped chocolate over the top of the hot cookie. Allow it to melt for a few minutes. Using the back of a spatula, spread the chocolate evenly over the top of the entire cookie layer.
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Once the temperature has reached 295F/ 146C take-off of the heat and whisk in the vanilla extract, but be careful it may bubble up then mix in the baking soda. Once the baking soda is fully combined add the toasted almonds. Pour toffee onto the prepared pan and use an angled spatula to spread it into an even layer.
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Line a 9×13 inch cookie sheet with waxed paper or parchment paper. Set aside. In a medium saucepan, mix together butter, sugar, water and molasses. Bring mixture to a slow boil, stirring with a wooden or silicone spoon. Do not use a whisk, as overstirring will ruin the toffee and make it separate.
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Make Toffee: In a heavy saucepan, melt the sugar and butter together on medium heat. Stirring constantly, bring the mixture to a boil. Continue boiling and stirring until it reaches 290°F on a candy thermometer, about 12 minutes. Add Almonds: Remove the pan from the heat and immediately stir in 1/2-cup of the almonds.
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Line a cookie sheet with tin foil and grease with cooking spray, set aside. Combine butter and sugar in a large saucepan over high heat. Attach a candy thermometer to side of saucepan. Stir until mixture comes to a boil. When mixture reaches 290°F, remove from heat and immediately stir in ¾ cup of chopped almonds.
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Add egg, almond, and salt. Beat in flour. Spread in a 9x13 pan. (Wet your fingers if the dough sticks). Bake at 350 for 13-15 minutes, or until it is set on the edges (and set in the middle, too, if you like them to be a little crispy). Sprinkle generously with chocolate chips immediately after baking.
Recipe Almond Roca Bars
Preheat your oven to 350F. Mix your wet ingredients together. In a stand mixer use your paddle attachment to combine the butter and sugars. Then add the egg yolk and vanilla and mix for 30 more seconds. Add the dry ingredients. Set the mixer to low and add in your flour. Mix until combined and the dough is a stiff ball.
