Chocolate Almond Roca Bar
Indulge in the irresistible decadence of these Chocolate Almond Roca Bars, a homemade twist on the classic toffee candy that’s as easy to make as it is to devour. Featuring a buttery toffee base cooked to a perfect hard-crack stage, this recipe is topped with a luscious layer of dark chocolate chips and finished with a generous sprinkle of finely chopped almonds for crunch in every bite. Ideal for holiday gifting, party treats, or satisfying your sweet tooth, this crowd-pleasing dessert comes together in just 35 minutes of prep and cooking time. With simple pantry staples like brown sugar, vanilla, and corn syrup, this no-fuss recipe delivers all the rich flavors of traditional almond roca, but in a convenient bar form. Serve these delightful treats with coffee or wrap them up as edible gifts—they’ll be the star of any occasion!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 tablespoons Light corn syrup
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1.5 cups Dark chocolate chips
- 1 cup Almonds, finely chopped
- as needed Nonstick cooking spray
Instructions
Line a 9x13-inch baking pan with aluminum foil and lightly spray it with nonstick cooking spray. Set aside.
In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, brown sugar, corn syrup, and salt.
Stir the mixture constantly as it melts and begins to combine. Once it begins to bubble, attach a candy thermometer to the saucepan.
Continue stirring while cooking the mixture until it reaches 300°F (hard-crack stage), approximately 10 minutes. Be cautious as it will be very hot.
Once the toffee reaches 300°F, remove the saucepan from heat and quickly stir in the vanilla extract.
Pour the hot toffee into the prepared baking pan and spread it evenly with a heatproof spatula.
Sprinkle the chocolate chips evenly over the hot toffee. Let them sit for 1-2 minutes to melt, then use a spatula to spread the chocolate into a smooth layer.
Sprinkle the finely chopped almonds over the melted chocolate, pressing them gently to adhere.
Allow the roca bar to cool completely at room temperature for about 2-3 hours, or place it in the refrigerator for quicker setting.
Once fully set, lift the foil out of the baking dish and peel it away. Use a sharp knife or your hands to break the chocolate almond roca into bars or bite-sized pieces.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.0 g | 335% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 543.1 g | 197% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 474.4 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
