Almond ROCA Pie

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Featuring Almond ROCA, cream cheese, and an almond graham cracker crust, this award winning pie is a new take on Grandma’s famous Cream Cheese Toffee pie.

Recipe submitted by Emily Carlson: 3rd place award winner

Western Washington State Fair Culinary Arts Competition, 2019.

Prep

• Prep Time: 40 minutes

• Bake time (crust only): 20 minutes (total)

• Refrigerate: 3 - 6 hours (total)

• Warm to room temperature 30 minutes before serving

Ingredients

Crust

• 1 Cup Slivered Almonds

• 2/3 Cup Graham Cracker Crumbs

• 1/4 Cup Melted Butter

roca Toffee Layer

• 3/4 - 1 Cup large chopped ROCA pieces

• 1 1/2 Cups butter

• 1 cup packed light brown sugar

• 1 tsp. vanilla extract

Cream Cheese Layer

• 1/4 - 1/3 Cup ROCA remaining small pieces and dust of ground ROCA

• 2 8 oz packages cream cheese, softened

• 1/2 Cup powdered sugar

• 1/3 Cup packed light sugar

Directions

Crust

1. Preheat oven to 350° F.

2. Spread almonds on a cookie sheet and place them in the preheated 350° oven for 10-15 minutes, stirring once at 5 minutes. Remove when lightly toasted.

3. Grind almonds in a food processor, add graham cracker crumbs. Mix until fine and no large pieces remain.

4. Add ground almonds and graham cracker to a medium bowl. Add melted butter and stir until evenly moist.

5. Press crumb mixture in to the bottom of a 9 inch springform pan.

6. Bake at 350° for 10 minutes. Cool completely.

ROCA Toffee Layer

1. Unwrap and crush one 10 oz can of Almond ROCA in a food processor for 6 - 8 pulses, until an even number of large chunks and smaller pieces remain.

2. Take lager chunks of ROCA (between 3/4 and 1 cup) and sprinkle evenly on top of cooled crust.

3. In a medium sauce pan, bring butter and brown sugar to a boil over medium heat, stirring occasionally.

4. Reduce heat to low, and simmer for 10 minutes. Stir once at 5 minutes.

5. Remove from heat, add vanilla extract, and stir. Let cool for 2 - 3 minutes, and pour over ROCA pieces.

6. Refrigerate 1 - 2 hours.

Cream Cheese Layer

1. Using an electric mixer, beat all filling ingredients together until smooth.

2. Spread over toffee layer.

3. Refrigerate 1 - 2 hours

Need some ROCA?

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10 oz Almond ROCA Canister

$7.99