This is the original recipe that I've had since about 1980 and have always loved. I've seen lots of similar recipes that use double the flour. This (original recipe) produces cookies with a thinner crust, which I like because the cookies have a distinct caramel tone that taste like Almond Roca candy. The recipes with double the...
Provided by Vickie Parks
Categories Cookies
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
- 2. Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
- 3. Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
- 4. Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.
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