My friends and colleagues always ask for my dad’s roca recipe! We have been making Christmas goodie plates and tins every year and it seems the list of recipients grow each year too! Here’s one of the favs by anyone who has tried our Christmas baking. Read about our family’s Weekend Christmas Tradition too! This tradition is the only way we get all of our baking done!!
Makes 2 cookie sheets!
1 Cup Real Butter
2 Cups Sugar
1/2 Cup Water
2 TBSP Vanilla
1 Cup Chopped Almonds
2 Cups Chocolate Chips
Stir together on medium heat to hard crack, 305 degrees (hard crack on a candy thermometer, we use the Good Cook Candy Thermometer) or about 22-23 minutes. Stir constantly and slowly, be careful not to scorch. You don’t want this splashing upon you so be careful! Pour onto two cookie sheets and quickly spread with the spatula as thin as possible (using the spatula upside down works better). The mixture hardens fast so spread quickly! Pour the chocolate chips evenly over the roca and spread with the back of the spatula (the chocolate will melt as you spread it on the hot roca). Sprinkle the almonds over the top. Put in the freezer for 5 minutes. Enjoy!
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Here’s a few pictures from the baking process to help: