Almond Roca Cookie Bars
Buttery crust, sweet caramel, and a crunchy toffee topping - these cookie bars are to die for!
Ingredients
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
Instructions
For the shortbread:
- In a mixer, beat butter and sugars until fluffy.
- Add vanilla and flour.
- Spray a 9x13 pan and spread the mixture out.
- Bake at 325 for 20-25 min (or until edges are slightly gold)
For the Caramel:
- Combine all caramel ingredients in a saucepan.
- Stir constantly.
- Bring to a boil for 1 minute and pour over crust.
- Bake at 325 for another 25-30 minutes.
- As soon as it's done baking, pour the bag of toffee on top.
- Let cool completely before cutting into squares.