Almond Roca Brown & Haley Mountain Bars

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Directions

Batter

1. Preheat oven to 350°F and oil a muffin tin, dusting it with cocoa powder.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In a smaller bowl, mix the eggs, oil, and vanilla together.

4. Add the wet ingredients to the dry ingredients and mix slightly, adding in half of the crushed Almond Roca.

5. Slowly add the boiling water, stirring to combine well and making sure all dry ingredients are incorporated.

6. Measure with a scoop into 12 cups, evenly, and bake for about 18-20 minutes until done.

7. Set aside to cool. Carefully remove from the pan after about 15 minutes onto a wire rack to cool completely.

Filling

1. Add the can of sweetened condensed milk to a medium bowl and add powdered sugar, stirring in a small amount at a time, so it thickens up some.

2. Divide into 4 smaller containers equally and add one flavoring into each to form the filling: peanut butter in one, cherries in the second, vanilla in the third, and hazelnuts in the fourth. Mix each well.

Assembly

1. On a double boiler, add all chocolate to melt, and prep a tray with parchment paper.

2. Take a cupcake and cut the bottom off; set aside, and score a hole in the top. Fill with one flavor, put the bottom back, and drizzle the bottom with some melted chocolate, then turn right side up and set on the parchment.

3. Drizzle the top until it is fully coated with chocolate, then sprinkle with crushed Almond Roca.

4. Repeat the steps until all muffins are filled and coated with chocolate. Then chill in the refrigerator until set, about 1-2 hours.

Ingredients

Batter

• 2 eggs

• 1/2 cup plain yogurt

• 1/4 cup oil

• 1 tsp pure vanilla

• 1/3 cup boiling water

• 1 1/4 cup flour

• 3/4 cup sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 can Almond Roca, crumbled (divided)

Filling

• 1 can sweetened condensed milk

• 1 1/2 cup powdered sugar

• 1/4 cup chunky peanut butter

• 1 tsp pure vanilla

• 15 maraschino cherries + 1 Tbsp juice

• 2 Tbsp hazelnut chocolate spread

Coating

• 1 (12 oz) bag milk chocolate chips

• 4 regular size Hershey's candy bars

Created by
Kerry La Brash

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