- 1 package Betty Crocker Sugar Cookie Mix (if you don't want to use this mix, see my recipe here for Almond Roca Cookie Bars from Scratch)
- 1 cup + 2 Tablespoons butter, at room temperature
- 1/3 cup brown sugar
- 1 cup almond roca bits, either made from scratch or crushed from Heath or Skor candy bars
In a medium bowl, use a pastry cutter to combine the sugar cookie mix and 1/2 cup (1 stick) butter. The mixture will still be dry, but the butter should be fully incorporated. Press into the bottom of an ungreased 9x13 inch glass pan. Use your fingers to make sure the mixture is evenly distributed and packed firmly. Set aside.
In a small saucepan over medium-low heat, melt 5 Tablespoons of butter and the brown sugar, stirring constantly to make sure the butter and sugar are fully incorporated. Once this is achieved, add the remaining 5 Tablespoons of butter and continue to stir as the mixture comes to a rolling boil. Allow the mixture to boil for about a minute and then pour over the sugar cookie mixture, spreading evenly with a spatula. Place in oven and cook for 16-18 minutes, until caramel is bubbly.
Remove from oven. After one minute, sprinkle the almond roca bits over the cookie bar. Allow to cool in the fridge for about two hours. Set cookies out and let them come to room temperature before cutting into squares.
Easy as pudding pie. And super yummy. So far everyone who has tried these has liked them. So maybe that means they're a no-fail Christmas treat? Good for your neighbors and Christmas guests and all those important people.