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The Best Almond Roca Cookie bars featured by top Utah Foodie blog, Among the Young: image of Almond Roca Cookie bar in focus

Almond Roca Cookie Bars

Buttery crust, sweet caramel, and a crunchy toffee topping - these cookie bars are to die for! 


For the Shortbread Crust

  • 1 lb butter softened
  • 1 cup sugar
  • 1 1/2 cup powdered sugar
  • 2 TB vanilla
  • 4 cups flour

For the Caramel:

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup evaporated milk
  • 1 tsp vanilla
  • 1 tsp salt

For the topping

  • 1 bag Heath Bits 'o Brickle toffee bits OR Heath toffee bits


For the shortbread:

  1. In a mixer, beat butter and sugars until fluffy. 

  2. Add vanilla and flour. 

  3. Spray a 9x13 pan and spread the mixture out. 

  4. Bake at 325 for 20-25 min (or until edges are slightly gold)

For the Caramel:

  1. Combine all caramel ingredients in a saucepan. 

  2. Stir constantly. 

  3. Bring to a boil for 1 minute and pour over crust. 

  4. Bake at 325 for another 25-30 minutes. 

  5. As soon as it's done baking, pour the bag of toffee on top.

  6. Let cool completely before cutting into squares.