"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Bo's Mocha Roca Recipe

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This recipe for Bo's Mocha Roca, by , is from Kooking with Kim, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Allen
Added: Saturday, April 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 c. butter (not margarine)
1 tbsp. corn syrup
1 tbsp. water
1 6oz. bag chocolate chips
1/2 c. sliced almonds
1 tbsp. FINELY ground espersso coffee beans

Directions:
Directions:

Butter a 13 X 9 cookie pan and evenly spread with the sliced almonds. Set aside. Boil the sugar, butter, corn syrup and water to the HARD ball stage. (Test in a glass of cold water that a little piece will CRUNCH, not be soft.) Pour mixture over the almonds in the cookie pan. Spread even with a spatula. Sprinkle on chocolate chips and wait a minute for them to get soft, then spread the chocolate over the candy. Then sprinkle the fine coffee over the chocolate. Cool to harden, then break up into chunky pieces.

Number Of Servings:
Number Of Servings:
Lots!
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Bo loves coffee, so he added the coffee ingredient to the basic "Toffee Almond Roca" recipe. You can also make this without the coffee on top. We make this every Christmas and it never lasts long. It is sooooo good! Great to give as a gift, too.

 

 

 

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