Almond ROCA Cookie Butter Blondies
Created by
Angela Taylor
Need some ROCA?
Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.
Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.
Ingredients
½ cup unsalted butter (melted)
1¼ cup flour
½ tsp cinnamon
½ tsp salt
¾ cup + 2 tbsp dark brown sugar
1 whole egg + 1 yolk
1 tsp vanilla, ¾ cup
3 tbsp Almond Roca (broken small)
⅓ cup cookie butter
Pinch of flaky sea salt
Directions
Preheat oven to 350°F. Line an 8x8 pan with parchment, leaving overhang.
Whisk melted butter and brown sugar together; cool 5 min.
Combine flour, cinnamon, and salt in a separate bowl.
Whisk egg, yolk, and vanilla into the butter mixture.
Sift in dry ingredients; mix until just a few flour streaks remain.
Fold in ¾ cup Almond Roca pieces.
Spread batter in pan. Dollop cookie butter on top (16 dollops) and swirl with a knife.
Sprinkle remaining 3 tbsp Almond Roca on top. Bake 18–21 min, until edges are golden and center is set but slightly shiny. Don't overbake.
Cool in pan on a wire rack ~2 hours. Top with flaky sea salt and cut into pieces.
