Almond Roca Bark

Another treat I made during Christmas was this Almond Roca Bark. If you like those Heath bars, you'll LOVE this recipe. I promise it tastes just like it, but with almonds. I went to add a white chocolate drizzle on top by my bag busted open spilling all over so I turned it into a marbled bark.This stuff is SO good, it probably won't wait until Christmas time to be made again.

Almond Roca Bark
from Barefoot and Baking

3/4 cup toasted, chopped almonds*
1 cup light brown sugar
1 cup (2 sticks) unsalted butter
6 oz (about 1 cup) milk chocolate chips

Butter a 7x11 inch pan. Sprinkle half of the almonds on the bottom of the pan.

In a heavy sauce pan, over medium high heat, melt the butter and then add the brown sugar. Stir gently until boiling. Reduce heat to medium and continue boiling until the temperature reaches 300 degrees (hard crack stage). The best is to use a candy thermometer, doing it with timing can be tricky, especially if this is your first time making this. If it gets higher than 320 it will NOT remain solid.

Pour the hot mixture over the almonds in the buttered pan. Pour the chocolate chips over the top and let them sit for a minute or two to melt. Once they are melty, use a spatula to spread them evenly over the top. Sprinkle the remaining chopped almonds over the melted chocolate. Let the whole thing cool until the chocolate has set. Use a sharp knife to break the almond roca into pieces. Store in an air tight container.

*to toast almonds spread them in a dry skillet and cook them over medium heat, stirring occasionally, until they begin to lightly brown and you can smell them. Let them cool completely. Toasting nuts gives them a much crunchier texture and a richer flavor.