Homemade Almond Roca Bars
1 hour + cooling to prepare 16-20 servings
4 sticks butter
2 cups granulated sugar
1 ½ cups coarsely chopped almonds
2 cups chocolate chips, milk, dark, or semi-sweet
1 tablespoon vegetable oil
Line a cookie sheet with tin foil and grease with cooking spray, set aside.
Combine butter and sugar in a large saucepan over high heat. Attach a candy thermometer to side of saucepan. Stir until mixture comes to a boil. When mixture reaches 290°F, remove from heat and immediately stir in ¾ cup of chopped almonds.
Pour mixture onto cookie sheet and spread evenly.
As caramel mixture cools, microwave chocolate chips with oil in short increments of 20 seconds, stirring after each increment of time, until chocolate is completely melted. Pour melted chocolate over top of slightly cooled toffee-nut mixture.
Sprinkle reserved chopped almonds over top of chocolate. Refrigerate for at least 2-3 hours or overnight before breaking into pieces to serve.