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Almond Roca


2 (12 ounce) packages semisweet chocolate chips

2 cups butter

1 pound brown sugar

1 cup slivered almonds, divided


Preheat oven to 200 degrees F.

Grease a 14x18" cookie sheet and sprinkle one package of chocolate chips onto it.

Place in warm oven until chips melt, about 5 minutes.

Spread melted chocolate over bottom of cookie sheet then set aside.

In a large heavy saucepan on medium-high heat, combine butter and brown sugar.

Stirring constantly, heat to 300 to 310 degrees F, or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Immediately remove from heatand stir in 3/4 cup slivered almonds.

Pour into pan on top of melted chocolate and spread mixture evenly.

Sprinkle remaining package of chocolate chips over the almond layer.

After chocolate layer melts, spread evenly.

Sprinkle remaining 1/4 cup almonds over chocolate.

Cut into squares, or allow to harden and break it apart like brittle.