Don’t you just love that nostalgic pretty pink tin of Almond Roca? All that delicious toffee, chocolate and nuts wrapped in individual gold papers.

These Black & White Toffee Bars lets you revisit Almond Roca in a whole new way! The candy gets chopped into pieces and mixed with white chocolate chips and semi-sweet chocolate chips to create a terrific bar cookie that is hard to resist. Easy to make and tastes great, here is how you can make your own:


You can find the entire recipe here. Start by preheating the oven to 375 and lining a 9″x9″ baking pan with aluminum foil. Spray foil with Pam and set pan aside.

Chop Almond Roca candies into small pieces. I used a 4.2 oz (119 grams) box of candies for this recipe. Mix together in small bowl with 6 ounces of white chocolate chips and 6 ounces of semi-sweet chocolate chips. Set aside.

In medium bowl, whisk together flour, baking soda and salt. Set aside.

In bowl of electric mixer fitted with paddle attachment (I used a Beater Blade) cream together the brown sugar and 1/4 cup butter with 1/4 cup shortening. Add the egg and vanilla beating until well combined. Add the flour mixture and beat until a dough starts to come together. Add in the candy/chocolate chips mixture until well combined.

Transfer dough to prepared pan and spread evenly to all edges. Bake for 20-23 minutes. Let pan cool completely on wire rack then transfer to refrigerator to chill for 10 minutes before cutting into bars.

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