Royal Roca Bars
Created by
Emmy Murney
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
Brown Sugar Cookie Base
:1⅓ cup flour
2 tsp baking powder
½ cup brown butter
2¼ cups brown sugar
2 eggs
2 tsp vanilla
1 cup crushed Almond Roca
Whipped Chocolate Filling
4½ oz semisweet/dark chocolate
2 egg whites
1 cup granulated sugar (divided)
½ cup light corn syrup
⅓ cup water
2 tbsp espresso powder
1 tbsp malted milk powder
1 cup crushed Almond Roca, pinch of salt
Chocolate Coating
1 bag semisweet chocolate chips
1 tbsp coconut oil
½ cup crushed Almond Roca
slivered almonds
Directions
Preheat oven to 350°F. Grease a 9x13 pan.
Cream brown sugar and butter in a stand mixer. Add eggs and vanilla; beat ~2 min until light and fluffy.
Sift in flour and baking soda; mix into a wet dough. Fold in crushed Almond Roca.
Spread evenly in pan with an offset spatula. Bake 30 min; cool 45 min.
Melt 4 oz chocolate (in a saucepan or microwave in 15-sec bursts until fully melted). Dissolve espresso powder in ⅓ cup water.
Whisk egg whites, ½ cup sugar, and salt in a metal bowl. Place the bowl over a pot of simmering water until 160°F, then whip to stiff, warm peaks (3–5 min).
Boil remaining ½ cup sugar, corn syrup, and espresso water to 245°F. Slowly pour into whipped egg whites while mixing; whip 4 min until bowl is warm, not hot.
Reduce speed, add melted chocolate and malted milk powder; blend.
Spread over bars, sprinkle with crushed Almond Roca, and let cool at least 2 hours.
Cut bars to size. Melt chocolate chips with coconut oil over simmering water; pour over bars. Garnish with Almond Roca and slivered almonds.
