Almond Roca Bars

Nutty and chocolatey, this version of a brownie is sure to become your new favorite.
  • Makes: 24
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Difficulty Rating: Easy


  • ½ cup plus 4 tablespoons butter, softened, divided
  • ¾ cup light brown sugar, firmly packed
  • 1 egg yolk
  • 1 ½ cups all-purpose flour
  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla
  • 12 ounces (1 package) miniature chocolate chips
  • 4 ounces Heath Bits O Brickle Toffee Bits
  • ⅔ cup dry roasted almonds, chopped

Recipe Almond Roca Bars


  1. Heat oven to 350 degrees. Lightly grease a 13-by-9-by-2-inch baking pan. Set aside.
  2. In a large mixing bowl, beat ½ cup plus 2 tablespoons butter, brown sugar and egg yolk with an electric mixer until combined. Gradually add flour, mixing on low speed until blended.
  3. Press mixture into bottom of pan and bake for 18 to 20 minutes until light golden brown.
  4. Meanwhile, in a small nonstick saucepan, heat the condensed milk and 2 tablespoons unsalted butter over medium heat until bubbly, stirring constantly. Cook and stir for 5 more minutes until mixture thickens slightly. Stir in vanilla.
  5. Spread filling over baked layer and return to oven and bake 8 to 10 minutes more until light golden brown. Remove from oven. Sprinkle evenly with mini chocolate chips and bake 1 minute. Remove from oven. Sprinkle evenly with Bits O Brickle and chopped almonds. Cool completely in refrigerator.