December was a bit of an unsettled month for us. A death in the family meant our Christmas celebrations were low-key.
Homebaked cookies are my usual contribution to holiday cheer. But I didn’t bake for myself, or friends, or family. Missed the annual cookie exchange, too.
But we did have some very nice homemade cookies at the funeral reception, courtesy of our family friend Penny. They went fast, and several guests asked for the recipe, which she graciously shared.
Almond Roca Bars (also known as Toffee Bars) is a popular recipe, with many variations online and in family cookbooks. Some use the graham-cracker base, and other do not, which makes them more candy than cookie, I think. (But still delicious!)
As I get back into my cooking groove (such as it is), I offer the recipe to you here. Make these bars at the holidays, or any time you need a cookie boost.
Valentine’s Day is around the corner. Packed into a little tin or simply presented on a plate, these cookies are an extra-sweet way to show someone you care. They will always mean friendship to me.
ALMOND ROCA BARS
1 cup butter
1 cup brown sugar
1 package (12 ounces) chocolate chips
Chopped nuts of your choosing
Fill cookie sheet with graham crackers. In medium saucepan, bring butter, sugar and salt to light boil. Cook for 3 minutes, stirring continuously. Spread mixture over crackers.
Spread chocolate chips over butter-sugar mixture. The heat will melt the chocolate, or you can put the pan under the broiler briefly to melt it.
Smooth chocolate with back of a spoon. Sprinkle with chopped nuts.
Let set, or put in refrigerator. When cool, cut into bars and enjoy.
(c) copyright Laura Groch 2017