All My Roca

Saltines, caramel, chocolate. These 3 things will keep you opening the refrigerator door all through the wee hours of the night. Breaking off a piece and trying to finish it before you make your way back to bed.

This is a childhood recipe that has found its way into my adult life, and even on a few of my menus! It’s one of those retro recipes that makes the most out of the humble saltine cracker. My mom has a few of these 70s dinner party recipes, and this one in particular was always a crowd-pleaser growing up.

You may think the name of this is a bit funny, but that’s because when I was a kid I actually thought it was called ‘All My Roca,’ like it was ALL MINE. When in reality, the name of it was a thrifty version of Almond Roca, you know, similar to the toffee-like candy bought in tins. I guess I never made the connection for several reasons, one of them being that my mom never put almonds on them. So, you can see my confusion here.

Makes 1 sheet pan 

Ingredients:

• 1 sleeve saltine crackers
• 1 cup unsalted butter
• 1 cup brown sugar
• 1 ½ cups chocolate chips

Procedure:

• Line a sheet pan with aluminum foil and place a single layer of crackers on the bottom.
• Combine butter and sugar in a saucepan and bring to a simmer, whisking.
• Pour over crackers and bake at 350°F for 8-10 minutes.
• Once out of the oven, sprinkle chocolate chips over top immediately.
• Wait until chips are warm and melty before spreading with a spatula.
• Put in the fridge.
• Once cold, you can break into pieces!

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