Chocolate Almond Roca Bar
November 06, 2011
"My colleague Grace made this recipe for her Christmas goodie boxes and it is not only impressive but delicious too. I can not believe how easy it is to make. The 1 X 2 inch graham wafere are ideal. Do not sub margerine for the butter. These will disappear quickly but if there are any left over I like to store them in a tin box in the fridge."
- Serving Size: 1 (31.1 g)
- Calories 155.8
- Total Fat - 11.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 22.2 mg
- Sodium - 104.6 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 0 g
- Sugars - 8.3 g
- Protein - 2.1 g
- Calcium - 14.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Place the wafers in an 11 X 17 inch oven proof dish with sides. The wafers must be in a single layer and fit snuggle.
Sprinkle with almonds and set aside.
Put the butter and brown sugar in a saucepan and bring to a boil, stirring to incorporate the butter.
Pour the butter, sugar in a thin stream over the wafer base.
Place in 350 oven for 8 minutes or until it is bubbly all over.
Remove from the oven and sprinkle on the chocolate chips.
Run the tines of a fork through the chips to spread them.
Place in freezer for 10 minutes to really set the chocolate.
Turn the dish over and ease out the almond roca, cut between the graham wafers into squares. Enjoy.
Tips & Variations
No special items needed.