Chocolate Almond Roca Bar
Recipe: #2114
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."
Original recipe yields 24 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Sprinkle with almonds and set aside.
Step 3
Put the butter and brown sugar in a saucepan and bring to a boil, stirring to incorporate the butter.
Step 4
Pour the butter, sugar in a thin stream over the wafer base.
Step 5
Place in 350 oven for 8 minutes or until it is bubbly all over.
Step 6
Remove from the oven and sprinkle on the chocolate chips.
Step 7
Run the tines of a fork through the chips to spread them.
Step 8
Place in freezer for 10 minutes to really set the chocolate.
Step 9
Turn the dish over and ease out the almond roca, cut between the graham wafers into squares. Enjoy.
Tips & Variations
No special items needed.
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