Mocha ROCA Rounds

---

Created by Kim Arnold

Ingredients

• 1 - 10oz can of Almon ROCA, papers removed and candy crushed (2tbsp reserved) 

• 2 ¼ cup flour

• 2 tbsp cocoa powder

• 1 tsp salt

• 1 tsp baking soda

• 1 stick of butter

• ½ cup of sugar 

• 1 cup brown sugar, packed

• 1 tbsp vanilla

• ¼ cup instant espresso powder

• 2 large eggs  
  

  Filling

  • ¼ cup butter 

  • ¾ cup confectioner’s sugar

  • 1 tbsp cocoa powder

  • 1 tbsp cream

  • 2 tbsp crushed Almond ROCA

Directions

1. Preheat oven to 350°

2. Mix flour, cocoa powder, salt, and baking soda together.

3. In a mixing bowl, cream together stick of butter, sugars, vanilla and espresso. Add eggs and mix. Mix in dry ingredients until blended. Stir in crushed Almond ROCA, reserving 2 tbsp.

4. Drop by tablespoon full onto parchment-lined cookie sheets, 2 inches apart. Bake @ 350° for 10 minutes. Cool.

5. Mix filling ingredients. Put 2 cookies together with filling. 

Need some ROCA?

Sold Out

Quick View

10 oz Almond ROCA Canister

$7.99

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.

Add to cart