Chocolate Buterscotch Almond Rocca

Submitted by: Lindsey Scurrah-Ramsdell
I made this recipe for favors at my wedding. I put it in mini iridescent Chinese take out boxes and wrapped a ribbon around each box. It went over so very well. One recipe usually makes one cookie sheet. I like to use the disposable foil cookie sheets du

Dietary guidance: v 


On a foil cookie sheet lined with parchment paper, arrange Graham Wafers edge to edge. You can break the wafers to fit.

Combine - 1 Cup Brown Sugar
- 1 Cup Butter
Boil together for one to two minutes.

Pour mixture over Wafers coating them well. Bake for 12 minutes at 325.

Remove from oven and sprinkle on 1 1/2 to 2 Cups Chocolate Chips. Leave for 3 minutes and then spread with the back of a spoon.

Sprinkle on 1 1/2 Cups Slivered Almonds and press in. Refrigerate or put in freezer until hard.

Melt 1 Cup of Dark Chocolate Chips in a dish and 1 Cup of Butter Scotch Chips in another dish.
Drizzle over Almonds and put back in the fridge or freezer. I use a fork to do the drizzle and I alternate between the chocolate and the butterscotch. This makes it so that the almonds don't fall off and also makes it pretty.

When hard turn out onto counter and break into pieces. I like to score the chocolate with a pizza wheel before breaking it completely so that I get more square pieces.


Makes a great gift. Also good for parties. (can also use broken candy cane pieces if so desired).

You can make as many cookie sheets of this as you like.

Have fun!


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