Last week, I shared my easiest holiday baking recipe with you – a classic almond bark, made with milk or white chocolate.
Today, I’m sharing my favorite holiday recipe with you – still relatively easy but with just a few more added steps needed to achieve maximum desert-gasm.
That’s right, for those of you lucky enough to have tried it, I’m talking about my Almond Rocca recipe!
What you will need:
- Graham Waffers (about a sleeve and a half for one batch)
- 1 and 1/2 cups of milk chocolate melting wafers (I am partial to the Merkens brand)
- A handful of sliced almonds
- 1 cup of butter
- 3/4 cup of brown sugar
- Start by taking a 9×9 pan and lining it with non-stick tinfoil. Lay your graham wafers out on the pan, covering the entire surface area.
- Preheat your over to 350 degrees Fahrenheit.
- On the stove, bring your 1 cup of butter and 3/4 cup of brown sugar to a boil, stirring constantly to avoid any sticking or burning. When it starts to boil, stir for about 2 minutes until the mixture is bubbly and caramelized.
- Pour the bubbly, caramelized goodness onto the graham wafered tray, spreading evenly over all of the wafers.
- Bake in the oven for 7-8 minutes.
- Remove from the heat and chill.
- On the stove top, toast your sliced almonds in a small frying pan until browned on each side. Make sure to never take your eyes off the pan – these little bad boys heat up and cook fast. You can go from brown to burnt town pretty fast! Speaking on behalf of a friend of a friend ;)
- Melt your cup of milk chocolate melting wafers (I recommend heating in a microwave safe dish for 30 second intervals, stirring in between, until melted).
- Pour the melted chocolate over your tray of caramelized wafers and sprinkle your toasted sliced almonds over the top while the chocolate is hardening to ensure optimal stickage.
- Allow your recipe to chill again and when everything is hardened, snap and break into the portion sizes you desire!
- Feed to all of your friends and family and watch them all beg for more.
And that’s it!
If you’re thinking about making almond rocca for yourself this holiday season and have a question or two! Don’t be shy! Shoot me an email, send me a tweet, or leave a comment! I’d love to help you out!
And if you have a recipe that I should be trying on the blog this Christmas, send it my way!
Reminder: There will be no C List until the new year (learn more here) but I’ll be posting plenty on Instagram, Twitter, and Snapchat (add me: crystalcrichard) over the holidays! Follow along for a little extra holiday magic!