Toffee Chocolate Crunch

Toffee Chocolate Crunch

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Nancy Wittig


I have always liked Almond Roca and when I received this recipe from my daughter I couldn't believe that it tastes as good.


★★★★★ 2 votes



  • 2 c
    vanilla wafer crumbs
  • 1/4 c
    packed light brown sugar
  • 1/2 c
    butter melted (no substitutes)
  • 1/2 c
    butter, (no substitutes)
  • 1/2 c
    packed light brown sugar
  • 1 c
    semi-sweet chocolate chips
  • 2/3 c
    finely chopped pecans

How to Make Toffee Chocolate Crunch


  1. In a 13x9x2 ungreased baking pan add the first three ingredients. Press the mixture down to the edges of the pan. Bake at 350 degrees for 15 minutes or until brown. Remove from the oven.
  2. Bring the next two ingredients to a boil over medium heat, boiling for about 1 minute. The mixture will become somewhat thick. Pour this mixture over the crust spreading to the edges and put back in a 350 degree oven for 10 minutes. Remove from the oven and let cool for 2 minutes.
  3. Using the last two ingredients, sprinkle 1 cup semi-sweet chocolate chips on top and let stand until the colcolate is melted then spread it over the mixture. After chocolate is spread, sprinkle 2/3 cup finely chopped pecans over the top of the chocolate, lightly pressing into the chocolate layer.
  4. Let cool completely. (Not in the fridge.) A knife is needed to lift the edges away from the pan. It should come out in one sheet. Break into pieces and enjoy! Keep covered.

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About Toffee Chocolate Crunch

Course/Dish: Candies

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