If you’ve ever tried those almond roca candies, you’ll know where I’m going with this. The candies have a hard almond toffee center, are covered in milk chocolate, and then rolled in toasted almonds. They’re basically a perfect bite of awesome.
A few years ago I found a recipe for squares in a Martha Stewart magazine that had an awful lot of similarities to those candies. It was also incredibly easy – using graham crackers as a base, and making a quick topping before tossing in the oven to bake. It was an instant classic, and with a few little tweaks (there wasn’t enough of that hard toffee for me in the original recipe), it’s now at nearly every party I have, or go to. Anna (4) refers to them as “The most fantastic cookies you make Mommy”. If that’s not a seal of approval…
The basics? You place a layer of graham crackers across the bottom of a rimmed cookie sheet then sprinkle on a bunch of toasted almonds and toffee pieces. You make a very quick caramel in a pan with some butter and sugar, letting it boil pretty much hands off for about 5 minutes, then pour it over the top of the crackers. You toss the pan in the oven for 10-15 minutes, then sprinkle on some chocolate chips and salt when it comes out. That’s it, you’re done. This is the easiest 20 minute sweet you’re ever going to make, and it’s one that you NEED in your life!
A warning: they are HIGHLY addictive. Even my husband, who has not a sweet tooth in his mouth (which sucks for someone who loves to bake), can’t get enough of these things. If you’re going to make them, make sure you’ve got a group coming over to help you eat them.