Almond Rocca Cinnamon Blondies

Almond Rocca Cinnamon Blondies

What do you do when you have a tin of Almond Rocca toffees? Well, use them to make some other dessert item of course! This Almond Rocca Cinnamon Blondies recipe is adapted from a recipe I saw on Two Peas and Their Pod blog years ago and just so happen to remember it when I was thinking of what to do with these toffees. I happen to love brownies and blondies, so I definitely jumped at the chance to make Blondies that incorporated a candy.

This Blondie recipe would be delicious with any chocolate covered toffee (like a Skor bar) or with chocolate chips. With the cinnamon, these make your house smell yummy, and you’ll want to eat more than one!

Almond Rocca Cinnamon Blondies
Prep time
Cook time
Total time
Recipe type: Dessert, Brownie, Blondie
Serves: 10-16
  • 1½ cups flour
  • 1½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1½ cups packed light brown sugar
  • 1¼ sticks unsalted butter, slightly melted
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 8 oz Almond Rocca, chopped into little pieces (or stir-in of your choice- toffee,nuts, dried fruit, chocolate chips)
  1. Preheat oven 325 degrees. Line an 8-inch baking pan with parchment paper.
  2. Whisk flour, baking powder, cinnamon, and salt in a medium bowl. Whisk brown sugar into butter in a medium bowl then add eggs and vanilla together and combine. Whisk in dry ingredients until just combined. Fold in Almond Rocca pieces or stir-in of your choice. Pour batter into prepared pan. Bake until blondies are just set, about 25 minutes. Remove from oven and let cool for 5 minutes. Using the edges of the parchment paper, pull blondies from pan, set on wire rack, and cool to room temperature. Cut into squares and serve.

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