Ingredients for Chocolate Almond Roca Bar
- 1 sleeve (approximately 16-20) graham crackers, cut to fit baking sheet
- 1 cup sliced almonds
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 2 cups semi-sweet chocolate chips
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How to Make Chocolate Almond Roca Bar
- Line an 11x17 inch baking sheet with parchment paper, leaving an overhang on the sides to lift the bars later. Arrange graham crackers (cut to approximately 1x2 inches if desired) tightly together on the prepared baking sheet.
- Evenly sprinkle 1 cup of sliced almonds over the graham cracker base.
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter and 1 cup packed light brown sugar. Bring to a rolling boil over medium heat, stirring constantly until butter is melted and sugar is dissolved.
- Carefully pour the hot butter-sugar mixture in a thin, even stream over the almond and graham cracker layer.
- Bake in a preheated 350°F (175°C) oven for 8-10 minutes, or until the mixture is bubbly and golden brown around the edges.
- Remove from oven and immediately sprinkle 2 cups of semi-sweet chocolate chips evenly over the hot mixture.
- Gently spread the chocolate chips using the tines of a fork, creating a swirled pattern.
- Let the bars cool completely at room temperature. For easier cutting, chill in the freezer for 10 minutes before slicing.
- Once cooled, lift the bars from the baking sheet using the parchment paper overhang. Score the bars into squares along the graham cracker lines, then carefully cut through with a sharp knife. Store in an airtight container in the refrigerator for up to a week (if they last that long!).
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
857g
Fat
432g
Carbs
97g
