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Rochelle's Famous Almond Roca

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Why I Love This Recipe

Rochelle Dilick Cookie Exchange 1992 and 2014

Ingredients You'll Need

1/2 lb real butter no margarine
1 cups sugar
1 cup finely slivered almonds
1 6 ounce bag milk chocolate chips


Melt chips in microwave on high for 1 minute (stirring once at 30 seconds). Combine butter, almonds and sugar in heavy saucepan and bring to a boil stirring constantly. Continue boiling until mixture smokes, about 3-5 minus (color turns from whitish yellow to light brown). Spread mixture immediately onto uncreased, foil lined, small cookie sheet.

Melt chips again for 30 seconds. Using a spatula, spread the chocolate on top then sprinkle with chopped pecans. Break or cut into pieces when completely cooled, about 30 minutes.

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