Cookaholics Bulletin Board

Not cookies, but I have two more batches of truffles to make....that will bring the total pieces to approximately 600. The ganache is easy, the hand dipping in tempered chocolate is a pain.

On to rugelah and gingerbread when the truffles are done.

Ilene

So one of my kids just asked for some cookies I haven't made for years. And we just moved and I can't find my recipe anywhere. I'm hoping someone may remember this...they were ubiquitous in the 70's. I don't remember the exact name, but it was something like Chocolate Almond Toffee Bars. They were definitely not toffee as we know it (think Marilyn), but were a shortbread bar -type made with brown sugar, baked, then you topped it with chocolate chips, stuck them back in the oven for a couple of minutes and then spread the choclate and topped with sliced almonds or crushed walnuts. Anyone remember these? Anyone have the recipe? I would greatly appreicate it, as would my daughter. Thanks!

Maybe they were called Almond Roca Squares?

Try this link. I think it might be what you're looking for. I think I remember these...

Amy

Thanks, Amy! That seems very close. But I don't remember the egg....I'll try it and let you know if it tastes the same..Thanks again for helping me.

We had a recipe for these we called oatmeal toffee bars, but it's in Illinois and I am in NY. I will be home around the 8th of January and can dig it out then.

Thanks, Becky. I don't remember oatmeal in the old recipe, but it anything with oatmeal and chocolate has always put a smile on my face....

So, Amy, here's a question for you. I looked over your recipe, and also found another almost exactly the same, but with double the flour (2 C). That seemed more like what I used to make, so I tried that one, and I think that was it... and my kids were thrilled with those cookies. My question is....if these cookies turned out so well with 2 C of flour, what would they have been like with only 1 C of flour? Would they just have been thinner? Less cookie-like, and more....? I don't want to waste the ingredients trying out the other recipe, but am wondering why half the recipes I found had 1 C flour, and the others had 2 C flour, but the rest of the ingredients seemed to be exaclty the same. I've been wondering about this the last couple of days and thought you might enlighten me! Thanks...