Almond Roca by Leslie Burnett


Recipe


Time

Active Time: 10 minutes
Total Time: 50 minutes

Recipe Yield

10-12 Servings

bon COOK Products Used

Flexipan® Deep Flexiflat, Perforated Baking Sheet, Magnetic Measuring Trio, Flexipan® Round Mold, Octagonal Bonmat™, Go To Spatula
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DetailsAdditional Info

Ingredients

  • 1/2 cup Butter (margarine is too watery)
  • 1/2 cup Brown Sugar
  • 1 sleeve Saltine Crackers
  • 1/2 package Chocolate Chips
  • 1/2 cup chopped Cashews/Walnuts/Almonds
 

bon COOK Products Used

Flexipan® Deep Flexiflat, Perforated Baking Sheet, Magnetic Measuring Trio, Flexipan® Round Mold, Octagonal Bonmat™, Go To Spatula

Directions

  1. Lay the Saltines in a single layer on your Deep Flexiflat
  2. Make caramel by heating the Butter and Brown Sugar in the microwave (stir often) or make it in a sauce pan until bubbly
  3. Pour the caramel over the Saltines and spread it out with the Go To Spatula. Work quickly- the more it cools the harder it becomes 
  4. Put it in the oven at 350 degrees F for about 8-10 minutes, just until bubbly 
  5. Pour Chocolate Chips on top and walk away for one minute- the heat will make them melt quickly. Spread evenly and then top with chopped Nuts (or leave plain). Put it in the freezer for about 30 minutes and then break into small candy-sized chunks and store in an airtight container
bon TIP: Storing in BE SAVE™ air tight containers will keep this sweet treat fresh for up to 4 weeks!
         

Time:

Active Time: 10 minutes
Total Time: 50  minutes

Recipe Yield

10-12 Servings

Reviews

Almond Roca by Leslie Burnett

5 Stars Based on 1 Review(s)

Julia TownsendArcadia, FL - 5 Stars
Was this review helpful? Yes  No (0 / 0)

Party favorite

May 1,2018
This satisfies all your basics; crunchy, sweet and salty, not to mention it's quick and easy to make! My go-to party dessert!

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