I love late night emails from my absolutely gorgeous friend Mia from Mia Loves Pretty, they’re always so lovely, full of news about her adorable puppy and of course the most delicious recipes! I’m so excited to share this amazing Almond Roca Bark recipe that Mia created while trying to find the perfect chocolate and caramel bark recipe - it looks and sounds so delicious, I can’t think of anything more perfect than the combination of chocolate, caramel and toasted coconut! Break it up and pop it into a gorgeous jar and it would also make the most perfect gift for someone special this Christmas - that’s if it isn’t eaten first! Be sure to take a peek at Mia’s beautiful blog Mia Loves Pretty for more delicious recipes, fashion and of course oh so cute snaps of her puppy Bailey Buster Lee. xo
Click read more for the recipe.
Almond Roca Bark by Mia Loves Pretty
Preparation time: 5 mins
Cooking time: 10 mins
Cooling time: 1 hr in the fridge, or just leave overnight
250gm Salted Butter [or 1 Cup]
250gm Caster (Superfine) Sugar [or 1 Cup]
150gm Dry Roasted Almonds, chopped
30ml light corn syrup (or you can substitute with glucose syrup, but add a tablespoon extra water)
1/4 tsp Baking Soda
100gm Dark Chocolate (preferrably 66% cocoa), chopped into small pieces
Toasted Shredded Coconut for sprinkling (optional) - shredded coconut can simply be done by placing a handful in a frying pan over a low heat for around 3-5 minutes until toasty brown.
Lined Baking tray / Lined Baking dish (I used a 9"x baking tin, but you can use whatever flat metal surface you like, up to you how thin or thick you would like it! Obviously a smaller tin would make a thicker chunk and would take a longer cooling period)
Place the butter in a medium saucepan over a low heat until fully melted. Once melted, mix through the sugar, water and corn syrup
Clip on your candy thermometer and turn the heat up high, until the mixture starts boiling (whisk the mixture if need be, but you should be able to leave it) and have half of the chopped almonds and measured Baking soda on standby.
Turn the heat down a little (to prevent the mixture boiling over), and let the mixture boil away until your candy thermometer reaches 300 deg. Fahrenheit (or 150 deg. Celsius, or the ‘hard crack’ stage as indicated by the Candy Thermometer). This is roughly around 10 minutes on the clock, so set your timer if you need to.
Place the other half of the chopped almonds at the bottom of the lined tray.
Once the mixture bubbles to the final 300 deg. Fahrenheit point on the thermometer, it should be a beautiful amber colour. Take the saucepan off the heat once you’ve reached the right temperature or 10 minutes is up, and whisk through the chopped almonds and baking soda.
Swiftly lay out the almond butterscotch liquid mixture onto the almond lined baking tray and spread out evenly with a small spatula.
Sprinkle over the chopped chocolate, wait a few minutes for these to melt then spread out evenly with your spatula
Sprinkle over the toasted coconut and place in fridge for an hour or until hardened. Break up with a large knife and munch!
Click here to see the step-by-step guide by Mia. x