Almond ROCA Nanamo Bars

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Brown & Haley transforms the beloved Canadian treat into a unique, Pacific Northwest decadent dessert. The Almond ROCA Nano Bar revolutionizes the classic using Almond ROCA as the foundation of the bar. The pink center pays tribute to the trademark of the Brown & Haley packaging.

Recipe submitted by Angela and Alastaire Taylor

Ingredients

Top Layer

• 6 squares semi-sweet chocolate

• 2 tsp unsalted butter

Middle Layer

• 1/2 C unsalted butter

• 2 tbsp + 2 tsp cream

• 2 tbsp vanilla pudding powder

• 2 C icing sugar

• 3 drops red food coloring

Bottom Layer

• 1/2 C unsalted butter

• 1/4 C sugar

• 5 tsp cocoa

• 1 egg beaten

• 1/4 C graham cracker crumbs

• 1/4 C chopped almonds, 3/3 C coconut

• 1 C chopped Almond ROCA

Directions

1. Melt 1/2 C unsalted butter, 1/4 C sugar and 5 tsp cocoa in a double broiler, add egg stir to cook and thicken. Remove from heat. Stir in crumbs, almonds, coconut, and Almind ROCA. Press firmly into an 8 x8 pan.

2. Cream butter, cream, pudding powder, and icing sugar together. Mix in 3 drops food coloring. Beat until light and fluffy. Spread over bottom layer.

3. Melt the chocolate and butter over low heat. Cool. Pour over middle layer.

4. Refrigerate 2 hrs

5. ENJOY!

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