Caroline loves Almond Roca, so I cut this recipe out of a Relief Society bulletin and put it on the freezer to remind me to make it when they came in July. It was, indeed, a faintly similar facsimile.
1 cup butter
1 cup sugar
1/4 tsp vanilla
Club Crackers
1 cup chocolate chips
chopped almonds
Mix butter, sugar and vanilla together in a heavy pan and bring to a boil. Line a sheet cake pan with Club crackers (grease pan first). Pour butter/sugar mixture over crackers and bake in a 300 degree oven for 15-20 minutes. Spread the chocolate chips over the top and let them melt, spread around, then top with chopped blanched almonds. Cut or break into pieces.
Notes: I think I had to make more of the butter mixture because what's called for just didn't cover well enough. I know I had to use much more than 1 cup of chocolate chips. I used Guittard milk chocolate chips. Just get the slivered almonds and chop them up a bit; you don't want to be skinning your own almonds. Also, every recipe that I have ever seen has you add the vanilla OFF the heat. Otherwise you lose the flavor in boiling.
Also, I'm sure this recipe is asking you to use a half-sheet pan. The full sheet pan doesn't even fit in my oven. I think a half-sheet pan is the same size as a jellyroll pan.
Easy and pretty good.
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