Almond Roca Squares Recipes

ALMOND ROCA BARS

Steps:

• Cream butter and sugars; add egg.
• Beat well.
• Stir in vanilla and flour.
• Press mixture on bottom of ungreased 11x15" jelly roll pan.
• Bake at 350° for 20 minutes.
• While hot, sprinkle with chocolate chips.
• Spread melted chips over cookie base.
• Sprinkle with almonds, pressing lightly.

CHOCOLATE ALMOND ROCA BAR

Steps:

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

ALMOND ROCA BARS

Steps:

• Cream butter and sugars.
• Add egg yolk.
• Mix baking powder with flour.
• Add to butter mixture.
• Spread evenly in 9 x 13-inch pan.
• Bake 325°F for 25 minutes.
• Put chocolate on top immediately.
• Place them back in oven for just a minute or two so the chocolate will melt.
• Spread the chocolate to cover the top.
• Sprinkle with chopped almonds.

HOMEMADE "ALMOND ROCA"

Steps:

• DIRECTIONS.
• Place whole almonds in a freezer bag. Put this freezer bag in the second bag. Using the flat side of a meat tenderizer, hammer the almonds to crush them. You want some almond pieces to be large, some to be small.
• Measure 1.5 cups of crushed almonds and set aside.
• Measure 1 cup of crushed almonds into another container. Set aside.
• Set a cooling rack on the counter, with the sheet pan on top. Leave on the counter till ready to pour the toffee.
• Place the butter, then sugar, then water in the non-stick pot. Set the heat to half way between medium and medium-high (about the position of the 22nd minute on the clock).
• Allow ingredients to come to a boil WITHOUT STIRRING. DO NOT stir.
• Mixture will continue to a bubbly, rolling boil.
• Once the center of the mixture starts to turn form an opaque color to a very light caramel, add 1.5 cups of crushed almonds. The temperature will be about 245 to 250 degrees.
• Begin stirring the mixture once you add the almonds.
• Continue to stir until the mixture turns to a slightly darker color.
• As you stir and the mixture darkens, you will notice the mixture at the edge of the pot start to darken more than the mixture in the center. The sugar will be about 285 to 290 degrees. It's ready to pour.
• Pour the mix along the center part of the pan, lengthwise. Set the pot on a trivet or an unused burner on the stove.
• Using the wooden spoon or an icing spatula, quickly spread the mixture toward all the edges of the pan. Don't cover the entire half-sheet pan otherwise the toffee will be too thin.
• The toffee will set / harden some while spreading. You will be able to coax it a little to cover any holes created while spreading the mixture.
• Take the Hershey chocolate pieces and arrange over the toffee, working from the edges inward, in a circular pattern.
• After a minute, spread the melted chocolate to cover the toffee.
• Sprinkle the remaining 1 cup of crushed almonds over the chocolate.
• Wait 5 minutes.
• Lay 1-2 sheets of wax paper over the pan.
• Use a clean spatula or your hands (CAREFUL -- the pan is hot) to gently press the nuts into the chocolate.
• Leave in a cool room for about 30 minutes.
• Set in the fridge or in a VERY COLD room for several hours to allow the chocolate to set.
• If placing candy in the fridge (overnight is fine), bring "almond roca" to room temperature before serving.
• Note: When refrigerated, the toffee will lighten in color. This is fine. The candy will have to come to room temperature to regain its darker color.