My life changed that night at Bible study. It was the study, for sure, but the Cracker Roca helped, too.
A friend of mine showed up with the most delicious version of Roca I had ever tasted. When she told me how simple it was to make, I couldn’t believe it. I had to go home and make it for myself. (Thanks, TS!)
Of course, she was right. It is so easy. I’m a huge fan of the store bought Roca (especially the candy cane version available only at Christmastime!)
That being said, I now prefer this version. Not only does it cost much less to make than it does to buy it, but I think it is easier on the teeth and I love the salty tender crunch that is unlike the regular version.
Enough chatting, though – let’s get baking…
1 (10 oz) package of saltine crackers – approx. (I used the “with whole grain”. That means it’s healthier and I can eat more, right? Other recipes I found online used graham, soda, club, and Ritz crackers, so I think you can be pretty adaptable here.)
1 1/2 cups of butter (3 sticks)
1 1/2 cups brown sugar (I usually cut the sugar in my recipes, but I didn’t in this because it is candy and I wanted to make sure it set up right.)
2 (12 oz) packages of chocolate chips
Additional toppings, as desired. I used sliced almonds (you can also use chopped) and crushed candy canes. I also left some plain.
1. Pre-heat oven to 400 degrees, unless you are using a counter-top convection oven. (In that case, you only need to preheat oven 5 minutes before baking and at only 350 degrees.)
*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.
2. Line your preferred cookie sheet(s) with aluminum foil and spray with a non-stick spray.
3. Place crackers in a single layer on the cookie sheet using as few or as many as it takes to cover the bottom.
4. Combine butter and sugar in a small sauce pan and cook over low heat until it reaches a boil. Continue to gently boil for 3 minutes and then pour (or use a small ladle to drizzle) over the crackers. Use a spatula to evenly spread the mixture over all of the crackers, if necessary.
5. Bake in a preheated oven for 5 minutes and then top with chocolate chips. Add desired toppings if using and press gently into the chocolate chips with a spatula or the back of a spoon.
6. Chill in the refrigerator for at least 3 hours or until the chocolate is firm. Break into pieces and store in the refrigerator in plastic bags or in a container.
Then try to exhibit enough self-control to not eat the entire batch because this makes an excellent gift for co-workers, neighbors, friends, and church family. Don’t forget to take them to your Christmas parties and Bible studies. You never know when you might change a life. (I’m sort of kidding).
Recipe adapted from this one.
Shared at The Art of Homemaking Mondays, Good Morning Mondays, Weekend Potluck, Teach Me Tuesday, Cornerstone Confessions, Faith Along the Way, Motivational Monday, Mama Told Me, Show Stopper Saturday, & Retro Re-pin Party.
Also at Wonderful Wednesday Blog Hop, A Little R&R, The Wednesday Roundup, Buns In My Oven, Full Plate Thursday, Party In Your PJs, I Choose Joy!, The SHINE Blog Hop, Pretty Pintastic Party, Saturday Night Fever, Titus 2 Tuesdays, & Girl With Blog.
What do you think? Are you a Roca fan? Have you ever made Cracker Roca?