Chocolate Almond Roca Cookies


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

  • Servings: Depends on size of bars
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  •     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 the butter and brown sugar in a saucepan and bring to a boil, stirring constantly.


Bring to a full rolling boil – bubbles across the top surface of the mixture.  Pour hot mixture carefully over the almond/graham cracker base, spreading to cover all of the crackers and nuts.


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.


Cool in the pan on a rack to room temperature.  Place in the freezer for 10-15 minutes to harden chocolate topping.

Using the spatula, lift and break the cookies in random size pieces.

This makes a large batch of delicious, rich cookies. 


Salted Caramel Grahams

I had made a similar cookie with a chocolate coating and my daughter wondered how they would be without the chocolate.  I also changed from slivered almonds to roughly chopped whole toasted almonds and added a sprinkling of sea salt.  We found out they are absolutely delicious – buttery, crisp, lots of nuts and the sea salt adds an extra bit of punch.  My family loved them.  Also, fast and easy to put together.

SALTED CARAMEL GRAHAMS

  • Servings: Depends on size of bars
  • Print

  • 12 long graham crackers
  • 1-1/2 cups chopped toasted almonds
  • 1 cup butter (the real thing)
  • 1 cup dark brown sugar
  • 1 tsp. sea salt

Line 11 x 16 inch jelly roll pan (with lips) with parchment paper.  Lay graham crackers in pan to fit snugly.


Sprinkle with almonds and set aside.


Put butter and brown sugar in a saucepan, and bring to a full rolling boil while stirring constantly (about 4 minutes).


Pour the hot caramel carefully over the almond/graham cracker base, spreading to cover all of the crackers and nuts.  You can use a spoon to dip up small amounts and patch any uncovered spots.  Sprinkle with sea salt.


Place in a 350° F oven for 8-10 minutes, or until bubbly all over.  Place on a wire rack and cool to room temperature.

Using a knife, pry up pieces of the cookie and break into serving-size pieces. 


Good either chilled or at room temperature – caramel is softer at room temperature.  This recipe makes a lot of very rich pieces.


They’re hard to resist.