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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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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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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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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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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.


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Let cool for 5 minutes. Sprinkle ½ cup chocolate chips over the top. Let rest until chocolate chips are melted enough to spread over the top of the almond Roca. Dust with ⅛ cup smashed/chopped almonds. Once the chocolate has cooled and hardened, break apart with a tip of a knife to the desired size.


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Instructions. Preheat oven to 350 degrees and grease a 9x13 baking dish. In a large bowl, beat the butter with the white and brown sugar until fluffy. Add egg, almond extract, and salt and mix until combined. Add the flour and mix thoroughly. Spread mixture into the prepared pan.


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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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First, butter a 9×13-inch pan and then chop the toasted almonds. Place 1 ½ cups in a small bowl and the other cup of chopped almonds in another bowl. Using a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and stir until the mixture reaches 300 degrees F on the instant read thermometer.


Almond Roca Cookie Bars The Recipe Critic

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.


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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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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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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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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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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.