Chocolate Almond Roca Bar

Chocolate Almond Roca Bar

  • Prep Time: 15 mins
  • Total Time: 27 mins
  • Yield: 2dozen depending on the size of square

    • About This Recipe

    “My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like touse semi sweet chocolate chips, but that is personal preference. Split you wafers beforeplacing in the pan but fit them tightly together–the grahams that split to approx 1×2 inches are ideal, but cut them to the size you like.After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate.Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won’t last so just put them out on a plate!”

    Ingredients

  • 16graham wafers
  • 1 1/2 cupsalmonds, sliced
  • 1cupbutter( not margarine)
  • 1cupbrown sugar
  • 1 1/2 cupschocolate chips

    • Directions

  • Layer an 11×17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
  • Sprinkle with the almonds and set aside.
  • Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
  • Pour in a thin stream over the almond/wafer base.
  • Place in 350 Oven for 8 minutes until bubbly all over.
  • Remove from the oven and sprinkle with Chocolate chips.
  • Run the tines of a fork through the chips to spread.
  • Set on counter to cool and cut into squares.

    • Reviews

  • “Oh Bergy why did you post this.It is so easy to make and just too easy to eat!!I followed the recipe and then used a pizza cutter to cut into squares.What a great desert and snack idea!!”

  • “Very good and easy, I made the mistake however of splitting the grahams into 2 halves, instead of the perforated 4. When I went to cut the finished product with a pizza cutter, the preperforated seems split also and so my squares were not very pretty, next time would split grahams into 4 so peices would come out more evenly and hold together better.”

  • “Very easy and delicious!I didn’t see the (not margerine) until I was well into the recipe, so used it and it seemed to be okay.Next time I’ll use butter, I promise!!”

  • “Already made 2x this year to rave reviews. It’s always a hit!”

  • “Years ago I worked very hard to learn to make a good Almond Roca. I found this recipe recently and gave it a try. It is OUTSTANDING!!!! My family prefers it to my old recipe for candy. I am shocked at how easy this is to make. It is easier to make than Rice Crispie Cake. I took the first batch to work to see what my co-workers had to say. Then LOVED it!!I added a couple more tablespoons of brown sugar with the second batch that I made, just to crisp the candy up a little.5*”

  • “Thanks for the great recipe Bergy!I brought them to my family reunion last weekend and I had multiple requests for the recipe!In fact, I had a few left over for the next day, and I didn’t even get them to the table before arms were flying at me from every direction!Fantastic!”

  • “This was an excellent recipe! Very easy to make and really tasty : ) I gave it as Christmas gifts. Thank you!”

  • “Yummy! this is officially my first review for zaar and its a good one 🙂 For the chocolate i just chopped up Hershey Kisses…I also added 1/2 more of the butter/brown sugar mix to make more syrup (I had some bald spots!) Ohhhh it was good, I left it in the fridge to run an errand and somebody “nibbled” off the corner!”

  • “These are very delicious, so be careful not to eat the whole pan!I didn’t have graham crackers on hand, so I used Multigrain Club Crackers (you can use saltines as well) and they were excellent!I didn’t worry about cutting them into perfect squares; they look fine when simple broken apart by hand and taste just as good!Thanks, Bergy!”

  • “This is a wonderful recipe; I’ve shared it with friends and family. When I made it I wasn’t sure what graham wafers were (I used regular graham crackers) and no one at the market knew either. I improvised and the recipe still came out really great. Thanks”

  • “I have not made these but did eat them! Bergy made them for us! I do not have a sweet tooth but I really like these. The combination of the grahams, almonds, chocolate and the buttery caramel is very adictive. I will surely make these…and not just for my husband!! “

  • “Excellent! These do taste like Almond Roca.Next time I will stretch the sauce a little and maybe pan up another 4 crackers so the caramel is a little lighter and I will have that many more to eat!”

  • “These are great- thank you!The taste is good and they are pretty easy to make.My husband was thrilled.I put them outside to cool and then brought them in and tried to cut them- bad idea.Don’t try to cut them when the chocolate is too cold- it will break.I didn’t have to break the graham crackers into “sections” like Angela P. mentioned.I just put them in and broke “sections” off to fill the entire pan.I also put some Christmas sprinkles on the warm chocolate for a decorative look.Great!”

  • “These turned out great.My kitchen doesn’t have heat so I left them out (covered) on my cold counter all night and by morning they were ready to cut.Waiiting until they are totally chilled or hardened is key to getting nice squares.Thanks so much Bergy, your recipes never dissapoint me.”

  • “Awesome! Too easy to make and too easy to eat! Great for Christmas goodies.”

  • “I made these the other night. They are really good.”

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