Almond Roca Bark

Almond Roca Bark

Incredibly simple Almond Roca Bark recipe and what a great time of the year to share this recipe with you.

Ever since I got this recipe from a close friend of mine, Almond Roca Bark has been a must have at my house during the holiday season. It’s so easy I don’t even know if this qualifies as a recipe! I only use four ingredients and all of the cooking is done in a microwave. A microwave!…I know right? Seriously, I just can’t get over how easy this recipe is.

You will need chopped almonds, good milk chocolate (Ghirardelli, Lindt, Hershey, or milk chocolate from the bulk section. Choose your favorite), butter, and sugar.

Processed with VSCOcam with s1 preset

Chop chocolate and almonds and spread half of the mixture onto a cookie sheet.

Put 4 sticks of butter and 2 cups of sugar in a large microwave safe bowl (Pyrex glass bowl). Microwave on high for 3 minutes. Take out to give a little stir. Put back in microwave for another 3 minutes.

Processed with VSCOcam with s1 preset

Don’t forget your oven mitts because the bowl will be hot! Take the bowl out of the microwave and with a wired whisk, whisk for 3 minutes until the butter and sugar mixture is incorporated and it resembles a thick and creamy vanilla pudding. Place the bowl back in the microwave and for 6 1/2 to 8 1/2 minutes depending on your microwave. You want a nice brown toffee color but be careful not to burn mixture.

Processed with VSCOcam with s1 preset

Using your oven mitts, take out and pour over the almond and chocolate mixture on the cookie sheet. With a spatula, spread out the sugar and butter mixture.

Processed with VSCOcam with s1 preset

Top with the remaining almonds and chocolate. Gently pat down with spatula. Place in refrigerator for 2 hours.

Processed with VSCOcam with s1 preset

Cut into pieces and enjoy!


Happy Holidays!


2 cups almonds, chopped

7 oz. good milk chocolate

1 lb. butter

2 cups sugar


  1. Chop almonds and chocolate. Spread half of this mixture on a medium sized cookie sheet.
  2. Place sugar and butter in a microwave safe bowl. Microwave on high for 3 minutes.
  3. Take out and stir the mixture and then put it back in microwave and cook for another 3 minutes.
  4. Using oven mitts, take out and whisk for 3 minutes until butter and sugar is incorporated.
  5. Put back in microwave for 6 1/2 to 8 1/2 minutes. The mixture should be a golden brown toffee color.
  6. Take out and pour over the cookie sheet with the almond and chocolate mixture. Spread sugar and butter mixture out to the edges with a spatula so that the mixture is even.
  7. Top your Roca with the remaining almond and chocolate mixture and then gently pat it down. Refrigerate for 2 hours.
  8. Cut/break into pieces and enjoy!

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)