Holiday Edition! Lynn's Almond Rocca I Ep. 58 I Cooking in the Community Kitchen

This recipe is a definite crowd pleaser at your upcoming Christmas party or as an edible gift idea! With a gluten-free alternative shown as well. Enjoy!

INGREDIENTS:

1 cup butter

1 cup light brown sugar

1 sleeve SALTED TOP soda crackers

1 bag or 250 grams of MILK chocolate chips (Hershey's or President's Choice great options)

100 grams or small bag of sliced almonds

Aluminum Foil

Non Stick cooking spray

DIRECTIONS:

Pre-heat oven to 350 degrees. Line a cookie sheet with aluminum foil, bottom and sides

ensure foil is tight into the corners of the cookie sheet. Spray generously with non-stick cooking

spray. Place the salted saltines on the bottom of the pan. If needed, cut saltines into pieces to

make sure every space is covered. In a small saucepan, melt the butter then add the light brown sugar.

Bring to a boil for 1 minute. Stirring constantly. Pour butter/sugar mixture evenly over the saltines.

Place the cookie sheet into the over, and bake for 10 minutes. Remove from the oven and sprinkle

evenly with the chocolate chips. Suggested to start from the top of the pan and work towards the

bottom. Let sit for 3 minutes, or until chips have melted. Use a spatula if needed to ensure the

chocolate layer is even and into the corners. Then, sprinkle the sliced almonds evenly over the

chocolate layer. Place cookie sheet into the freezer immediately. Freeze for at least 3 hours to

harden. Break into your favorite sized pieces and place into zip lock bags or containers.

Store in the freezer until ready to serve or share as a Gift.

This recipe can be the starting point for many great options. If your guests eat Gluten Free, use Rice crackers

instead of the saltines. Another great option is using salted pretzels and substituting milk chocolate

chips with White chocolate chips. Also substituting crushed peppermint candy canes for the almonds.

ENJOY!