Nut Roca Bars

We had 8 inches of snow yesterday. The University where I work rarely closes, but today they closed until noon.

Brother Mark fighting the snow blower.

I decided not to fight the slippery roads and instead decided to cook up an old favorite candy recipe of mine.  My dad used to bring home a special candy treat when he would go on business trips - it was called Almond Roca.  

I don't remember where I came across this recipe, but I think I've changed it a bit over the years.  It is simple and delicious, but doesn't always slice up pretty so for you perfectionists out there, beware .  The rejects are delicious though!   Below is my version.

Utensils you will need:
9 inch pie pan
candy thermometer
small saucepan

Ingredients
1 generous cup semi sweet chocolate chips
3/4 cup firmly packed brown sugar
3/4 cup chopped lightly toasted nuts
1/2 cup (one stick) salted butter

Directions
Pour nuts into pie pan and spread out. Set aside.
In a small saucepan melt butter and brown sugar while stirring constantly.

While keeping thermometer inserted cook and stir on medium heat until temperature reaches 275° or soft crack stage. Immediately remove from heat and pour evenly over nuts.  Take the back of a spoon or frosting spreading spatula and spread quickly and gently to cover all the nuts.  Take a fork and prick a holes across the top  so the chocolate will adhere better.  I forgot to do this this time.
Then sprinkle chocolate chips evenly over the top and lightly press in.  Wait for a couple of minutes until the chocolate chips melt and appear glossy. Smooth out the chocolate chips with the back of a spoon or if you have one, those nice cake frosting spatulas. 

Put into the refrigerator for about 35 minutes.  Take out of the refrigerator and allow to cool the rest of the way on the countertop if you don't need them right away.   When the chocolate is not wet or shiny anymore, invert pie plate on a cutting board. The candy should pop right out. 

I leave it on the cutting board for about a half hour or so to make sure the caramel is not hard from the refrigerator.  Using a sharp strong knife, press straight down with the chocolate side up  (or sometimes I cut nut side up.  See which way makes the chocolate stay on better.)  I don't always get perfect looking bars, but I always get delicious bars!!!