Almond Roca by Leslie Burnett
Active Time: 10 minutes
Total Time: 50 minutes
10-12 servings
- Flexipat
- Medium Perforated Baking Sheet
- Magnetic Measuring Trio
- Small Round Mold
- Heat Resistant Spatula
boncook.com
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
Instructions
- Lay the saltines in a single layer on your Put it on a Medium Perforated Baking Sheet.
- 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.
- Pour the caramel over the saltines and quickly spread it out with the Heat Resistant
- Put it in the oven at 350°F for about 8-10 minutes, just until bubbly.
- Pour chocolate chips on top and leave for 1 minute. The heat will make them melt.
- Spread evenly and then top with chopped nuts (or leave plain if you prefer).
- 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!
Enjoy!
