ALMOND ROCA

1 1/4 cups (2 1/2 sticks) butter, divided use
35 to 40 soda (saltine) crackers
1 cup brown sugar
1 (14 oz) can sweetened condensed milk
1 1/2 cups (9 oz) chocolate chips
3/4 chopped nuts (pecans, walnuts, almonds)

Preheat oven to 425. Line jelly roll pan with foil.

Melt one stick (1/2 cup) of the butter in a pan, pour into prepared pan. Arrange crackers over butter, breaking to fit.

Melt remaining butter in same pan, add brown sugar, bring to a boil over medium heat. Reduce to low Cook stirring occasionally for 2 minutes.

Remove from heat: stir in condensed milk. Pour over crackers.

Bake for 10 to 12 minutes or until bubbly and sllightly darkened. Remove from oven, cool in pan for 1 minute.

Sprinkle with chocolate chips; let stand 5 minutes. Spread evenly over surface. Sprinkle with nuts, gently press nuts into chocolate.

Cool in pan on rack 30 minutes, then refrigerate for 30 minutes or until chocolate is set.

Remove foil and cut or break into pieces.

Hope this is the one you wanted.:)