• Cooking Time: 25
  • Servings: 36
  • Preparation Time: 60


Just like the candy


  • 3/4 C. graham cracker crumbs
  • 1/2 C. chopped or ground Almond Roca Buttercrunch Candy
  • 1/4 C. butter or margarine, melted
  • 24 oz. cream cheese, softened
  • 1 (14 oz.) can Eagle brand sweetened condensed milk
  • 3 eggs
  • 1 tsp. almond or vanilla extract


  • Preheat oven to 300°F.
  • Combine crumbs, Almond Roca, sugar and butter; press firmly on bottom of a 9-inch spring form pan or 13-inch baking pan.
  • In a large bowl, beat cheese until fluffy; gradually beat in condensed milk until smooth; add eggs and extract; mix well. Pour into prepared pan; bake 55 to 60 minutes or until center is set.
  • Cool; top with Almond Roca Topping; chill; refrigerate leftovers.
  • Almond Roca Topping*
  • 1/3 C. firmly packed brown sugar
  • 1/3 C. whipping cream
  • 1/2 C. chopped or ground Almond Roca Buttercrunch
  • In a small saucepan combine brown sugar and whipping cream; heat and stir over low heat until sugar dissolves; simmer 5 minutes or until thickened; remove from heat and stir in Almond Roca; spoon evenly over cake.
  • * If using a 13 x 9-inch pan, double all topping ingredients; simmer 10 to 12 minutes or until thickened.

Categories: Toffee 
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