Almond Roca by Leslie Burnett

Active Time: 10 minutes

Total Time: 50 minutes

10-12 servings

Print recipe


  • 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


  1. Lay the saltines in a single layer on your Put it on a Medium Perforated Baking Sheet.
  2. Make caramel by heating the butter and brown sugar in the microwave on a Small Round Mold (stir often) or make it in a sauce pan until bubbly.
  3. Pour the caramel over the saltines and quickly spread it out with the Heat Resistant
  4. Put it in the oven at 350°F for about 8-10 minutes, just until bubbly.
  5. Pour chocolate chips on top and leave for 1 minute. The heat will make them melt.
  6. Spread evenly and then top with chopped nuts (or leave plain if you prefer).
  7. 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 airtight containers will keep this sweet treat fresh for up to 4 weeks!



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