Submitted by: Ginger Campen

Description: A ROCA® twist on the classic shortbread cookie. This recipe won 1st place in the 2013 Washington State Fair Adult Baking Contest.

  • Prep Time: Approx. 20 min
  • Total Time: Approx. 30 min
  • Yield: 16-18 Cookies



  • ½ cups Butter

  • ⅓ cups Sugar

  • ¼ cups Cocoa Powder

  • 1 tsp Vanilla

  • 1 cup and 1 tbsp Flour

  • 6-7 pieces of Chocolate Candy Melts


  • ½ cups Almond Butter

  • ¼ cups Powder Sugar

  • 1 tbsp Flour

  • Mix together all 3 ingredients. 
    If needed, add a little cream or milk to make frosting consistency.


  • 10 pieces of Almond ROCA®


  1. Place candy pieces in blender or food processor. Crush to medium small size pieces.

  2. Preheat oven to 350˚F

  3. Cream butter and sugar

  4. Add cocoa powder, vanilla and flour. Blend until mixture comes together.

  5. Divide dough in half and roll out on paper towel to size 8x8”.

  6. Spread half of peanut butter mixture over entire surface.

  7. Roll and slice a little less than an inch each cookie.

  8. Place slices on cookie sheet and cover with a paper towel. Use spatula to press down on each cookie till it’s about ½ inch.

  9. Sprinkle with remaining ROCA® crumbles.

  10. Place in oven and bake for 9 minutes. Remove from oven and let cool completely.

  11. Take 6-7 pieces of Chocolate Candy Melts to drizzle on top of finished cookies.