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Resisting Temptation

Last night I baked Almond Rocha Cookie Squares.

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They were so delicious that DH and I ate almost half of them before going to bed. Today, I generously brought them to school in a (very successful) effort to prevent me from eating more.

After the kids were in bed, DH asked me if I’d make more. Of course, I obliged. I am now in bed, just to avoid eating another excessive serving of these unbelievable little treats!

7 thoughts on “Resisting Temptation

    1. Thanks! I have to confess and say that I didn’t really make them from “scratch.” I used a boxed kit that I bought at Costco. But, they are very simple to make without the kit: The bottom layer is a shortbread recipe pressed into the bottom of a 9×13 pan (ungreased). You want this layer to be about 1/2″ or a little less. Then make a simple caramel: 2/3c butter and 1/3 cup brown sugar on the stove over medium heat, bring to a boil and let thicken, stirring constantly for about 3-4 minutes. Drizzle the caramel over the pressed cookie in the pan, spread it evenly, and then bake at 350 for 16-18 min. While it’s baking, smash up some almond rocha candies into coarse chunks (I would estimate about 15 or so… but more never hurt anyone). Once the cookie/caramel comes out of the oven, sprinkly the almond rocha bits over the hot caramel and gently press into place with a spatula. Don’t smear them because the chocolate chunks will melt and flatten out. Then let cool and try not to eat them all!

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