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Now on to the goodies:
Almond Rocca is something my mom has been making since I was little; it’s one of the many baking Holiday traditions that we had at my house. I don’t know where this recipe originated but it’s so good. I’ll admit, the unsalted saltines are an odd choice but they help create a great crunch. Also, most people have no idea that there’s a cracker involved because the brown sugar/butter combo just melts into the cracker and enrobe it with deliciousness.
Last year I made these and happened to have homemade vanilla ice cream in the freezer. I got a little crazy and broke up some of these on top of the ice cream and it was dangerously good- it might have to be a repeat this year.
I love these frozen. They keep marvelously and you can just pull some out when you’re having friends drop by. Or maybe you need a last-minute hostess gift or neighborly present. Just drop a few squares in a cellophane bag, tie a ribbon, attach a note and insta-gift!
(recipe to follow)
Almond Rocca Bars
- I used mini semi-sweet chocolate chips because a.) It’s what I had on-hand b.) The smaller size melts excellently c.) I prefer darker chocolate to milk. With that said, if milk chocolate is your preference by all means use it!
- These come together quickly- like less than 10 minutes. So gather all your ingredients before assembling.
- As I mentioned already, if you keep these frozen store them in an airtight container.
Unsalted Saltines (at least 1 ½ sleeves)
8 Tbs. butter (one stick)
1 Cup brown sugar
12 oz. chocolate chips (milk or semi-sweet)
½ Cup slivered almonds
1. Preheat oven to 400º F. Prepare a large baking sheet (15"x10") with foil and spray a light coating of cooking spray.
2. Spread out the crackers in a single layer (no crumbs)- use a small paring knife to cut the crackers to fit the edges, if needed.
3. In a saucepan, boil brown sugar & butter on the stove for 3 minutes. Spread carefully over the crackers. Bake in the oven for 5 minutes and then turn it off.
4. Immediately out of the oven, sprinkle chocolate chips in an even layer. Let the chocolate chips melt before using an offset spatula to spread out evenly (put the pan back into the still-warm oven speeds up this process).
5. Once smooth, sprinkle almonds all over, and cut into squares while still hot. Then, put in the fridge, or freezer to set.