Almond Roca

This is a great holiday or anytime treat!
Here are step by step instructions by Amy.

Almond Roca

12x15 jellyroll pan
36 saltine crackers
1 cup brown sugar
1 cup REAL butter
12 oz. chocolate chips (or white chocolate)
almonds, chopped fine

Preheat oven to 400°. Cover 12x15 cookie sheet with foil, turn foil up 1" all around.


Place crackers on foil.



In saucepan, mix together sugar and butter, and bring to a boil on MEDIUM heat. Let bubble exactly 2 minutes.




Pour and spread over crackers.



Bake 5 minutes at 400°.



Cool 1 minute, and then sprinkle chocolate chips evenly.



Let chocolate chips melt for a minute, and spread evenly over crackers.



While chocolate is still "wet", sprinkle with chopped or sliced almonds.



Refrigerate to cool completely. Break into "bark-like" pieces.



Store in airtight container and don't eat too many! :)