Submitted by: Judy Lantz

Description: The 1st place winner of the 2014 Washington State Fair ROCA® Elegance Baking and Confection Contest.

  • Prep Time: Approx. 35 min
  • Total Time: Approx. 1 hr
  • Yield: Varies depending on size

Ingredients

  • 1 cube butter, softened

  • 1 cup graham cracker crumbs

  • 1 cup flaked coconut

  • 1 cup semi-sweet chocolate chips

  • 1 cup vanilla milk chips

  • 1 14oz can sweetened condensed milk

  • 1 cup Almond ROCA®, crushed 

Directions

  1. Preheat oven at 325˚F

  2. Spread butter in bottom of 9 x 13 glass pan

  3. Spread or sprinkle the remaining ingredients except Almond ROCA® in the order listed above

  4. Bake at 325˚F for 30 minutes.

  5. Pulse about 12 pieces of Almond ROCA® in a food processor until crushed

  6. Remove pan from oven and immediately sprinkle the crushed Almond ROCA® on top

  7. Cover with foil and let the last layer melt into yumminess

  8. After the pan of cookies has cooled to room temperature, chill in the refrigerator over night

  9. Using a very sharp, thin knife, cut into 1" squares and separate with a narrow spatula

  10. Pack into boxes, covered plastic containers or place on serving plates