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Almond Roca by Leslie Burnett
Almond Roca by Leslie Burnett
Read 1 Reviews
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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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Details
Additional 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
Lay the Saltines in a single layer on your Deep Flexiflat
Make caramel by heating the Butter and Brown Sugar in the microwave (stir often) or make it in a sauce pan until bubbly
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
Put it in the oven at 350 degrees F for about 8-10 minutes, just until bubbly
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
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Reviews
Almond Roca by Leslie Burnett
5
Stars
Based on
1
Review(s)
Julia Townsend
Arcadia, FL
- 5 Stars
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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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