I made these rich candy-like cookies last year on a sunny Sunday before Christmas. My daughters and grandchildren were here for lunch and I was looking for something to serve that would be “holly jolly”. This delicious confection adapted from a recipe on Mennonite Girls Can Cook was perfect.
CHOCOLATE ALMOND ROCA COOKIES
- 12 long graham crackers
- 1-1/2 cups sliced almonds
- 1 cup butter (not margarine)
- 1 cup dark brown sugar
- 1-1/2 cups milk chocolate chips (Ghirardelli)
Preheat oven to 350 degrees F
Line an 11×16 inch jelly roll pan (with lips to catch spills) with parchment paper. Lay the graham crackers in the pan to fit snugly. Sprinkle with almonds and set aside.
Place in a preheated 350 degree F oven for 8 to 10 minutes, or until bubbly all over. Remove from oven and sprinkle even with chocolate chips. Let cookies stand for a minute to melt the chocolate, then use a spatula to spread the chocolate in a thin layer.
Using the spatula, lift and break the cookies in random size pieces.