This recipe for Almond Rocca, by Deb LeRoy, is from Danielson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
24 Hershey Bars 1 lb. butter 3/4 C. packed brown sugar Finely chopped/crushed almonds
Butter bottom of jelly roll pan. Sprinkle with crushed almonds. Put down 12 chocolate bars. Boil butter and brown sugar to hard crack stage. Pour over chocolate bars. Put 12 chocolate bars on top. When the chocolate melts sprinkle with almonds. Cool to room temperature and cut or break into pieces.
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