for me to enjoy. That was a lot and after several days and half a can of chocolates I was wondering how would I finish all of them? Do I devour them bit by bit? If I do so I might so get used to it I might end up not liking it anymore so instead of doing that I used it as an ingredient.
Description
Chewy Almond Roca Cookie Bars is an “Ang Sarap” original creation made out of Almond Roca and chocolate chips in a cookie bar form, its soft and chewy perfect with a cup of coffee.
Ingredients
Scale
- 2 3/4 cups flour
- 10 pcs Almond Roca, roughly chopped
- 1 cup chocolate chips
- 1 cup chopped almonds
- 2 1/4 teaspoons baking powder
- 1 1/2 cups soft brown sugar
- 1 tsp espresso powder
- 2/3 cup butter, melted
- 1 tsp salt
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Combine melted butter, soft brown sugar, salt and vanilla. Using a hand mixer, mix it well until smooth in consistency.
- Add the eggs one at time while mixing at the lowest setting.
- Sift together baking powder, espresso powder and flour then combine it with the butter mixture. Continue to mix using the hand mixer but to not over work it.
- Once consistency is even fold in the almond Roca, chocolate chips and almonds.
- Pour mixture and spread in a greased 9 x 9 inch baking pan. Smoothen top with a wet spatula.
- Place in the oven then bake it in a 180C preheated oven for 30 to 32 minutes or until a toothpick inserted into the centre comes out clean. The centre needs to be wet that is totally fine this will continue to cook and harden. If you leave it longer it will dry out and will yield a not so chewy texture.
- Remove from oven then flatten it while still hot, the thickness should be even across the whole baked cookie bars, leave it overnight in room temperature before cutting then serve.
Great pictures! Thanks a lot for sharing. Ang sarap! 🙂
★★★★★
these look and sound delicious
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Reblogged this on The Writer Monkey.
Those look so decadent!
I always love your recipes Raymund and I especially love the way you tackle those delicious sweets, because I always know there will be something unique about them. I love the density of this slice and though I’ve not tried these chocstes before, I most certainly want to now!
My nieces totally gonna be crazy about if when i’m making this for them….
You will be so envious, Raymund, to know that not only did I grow up right near the candy manufacturer’s plant that produces this magnificent treat, the last place that Richard and I lived before moving here to Texas was also in that town and we lived directly next door to a lady who worked for Brown & Haley.
When B&H were testing new versions of Almond Roca, sometimes Dena (our neighbor) would come to the door with a taste of them. Once she brought an entire grocery bag filled with different versions of Roca for us to try! Dena and her husband were both overweight and had terrible teeth, and I can’t blame them one tiny bit! They were also as sweet as candy themselves, and whether or not that was a direct result of eating lots of Almond Roca will remain a mystery for the ages, I suppose. 🙂
xo,
Kathryn
Wahhhhh! You are killing me with jealousy.
Oh my goodness, Almond Roca! This is my mom’s favorite and she buys a big jar/can of these when she comes to the US…. lol. She says it’s souvenior but I bet she’s eating them all! She’ll be so thrilled to see a dessert made with almond roca!
★★★★★
I definitely want to try these bars. Then I would like to try the almond roca in dark chocolate ice cream.
I bet they will taste amazing
they look delish!
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