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Chocolate Almond Roca Bar

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“My colleague Grace made up these these wonderful gift boxes of goodies including this recipe. These are so good and when I found out how easy they are to make, I was sold! Personally I like to use semi sweet chocolate chips, but that is personal preference. Split you wafers before placing in the pan but fit them tightly together--the grahams that split to approx 1x2 inches are ideal, but cut them to the size you like. After you have made the almond roca and cooled the tray, put it in the freezer for only 10 minutes to really solidify the chocolate. Then remove from freezer and flip the whole tray so you can see where the graham wafer splits are. It is then very easy to just slice gently with a knife and you get perfect cut pieces. I store mine in a tin box in the fridge, but if you have chocoholics they won't last so just put them out on a plate!”
READY IN:
27mins
YIELD:
2 dozen depending on the size of square
UNITS:
US

Ingredients Nutrition

Directions

  1. Layer an 11x17-inch cookie sheet with sides with the graham wafers, cut to fit snuggly.
  2. Sprinkle with the almonds and set aside.
  3. Put the butter and brown sugar in a saucepan and bring to boil, stirring to incorporate the butter.
  4. Pour in a thin stream over the almond/wafer base.
  5. Place in 350 Oven for 8 minutes until bubbly all over.
  6. Remove from the oven and sprinkle with Chocolate chips.
  7. Run the tines of a fork through the chips to spread.
  8. Set on counter to cool and cut into squares.

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