Chocolate Almond Roca cookie recipe

I adapted this recipe from one I tasted at a party at my sister in laws. I loved the crunchy cracker, the brown sugar/butter caramel with toasted almonds and chocolate but I wanted more caramely (is that a word?) flavor so I made them with graham crackers and that seemed to do the trick! Enjoy!

Also, I quadrupled the recipe for gift making but below is the formula for making one half sheet pan which is a large cookie sheet...

Chocolate Almond Roca Cookie

You will love the simplicity and result of these very addictive sweets.

Each cookie sheet will make about 2 dozen depending on the size of square
27 minutes ( 15 mins prep time, 12 mins cook time )

To make four times this recipe you will need:

one box of plain graham crackers

6 cups of slivered almonds (sliced will do if you can not find slivered)

2 pounds butter (salted or unsalted both work well)

2 pounds light brown sugar

For each half sheet (12" x 17") pan measure out:

16 graham crackers

1 ½ cups almonds

2 cubes butter (8 ounces)

1 cup packed brown sugar

1 ½ cups chocolate chips

Make the cookies

1. Layer an 11 x 17 cookie sheet, with sides, with the graham crackers 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 a boil, stirring to incorporate the butter
4. Pour the sugar mix in a thin stream over the almond/cracker base
5. Place in a 350° F oven for 8 minutes or until bubbly all over.
6. Remove from oven and while still very hot sprinkle with the chocolate chips.
7. Run the tines of a fork through the chips to spread over the entire pan.
8. Set on counter to cools and cut into squares or break into random pieces.
9. Package in cellophane bags to stay crisp and look good for gifting.

Some notes:

I always toast nuts before using in any baked product this gives a more nutty flavor to your sweets.

Use a semisweet chocolate of good quality. The better the chocolate you use the better the cookies taste! However, with that being said, you must use a chocolate chip so the chocolate doesn’t bloom on your cookies (bloom is the grayish white streaks you sometimes see on chocolate, unsightly but not dangerous only cocoa butter and sugar that has risen to the surface). I prefer Guittard Real Chocolate chips. They come in the baking section of most large grocery stores now and I think are the best quality for this cookie.