Pistachio Roca from cravingsofalunatic.com- For all my fellow Pistachio Lovers out there, this one is for YOU! It's Pistachio Roca, layers of pistachios, caramel, chocolate, and more pistachios. It's little bites of candy heaven!
Pistachio Roca
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
For all my fellow Pistachio Lovers out there, this one is for YOU! It's Pistachio Roca, layers of pistachios, caramel, chocolate, and more pistachios. It's little bites of candy heaven!
Course: Candy
Cuisine: American
Servings: 16
Calories: 397 kcal
Author: Kim Beaulieu
Ingredients
  • 2 cups roughly chopped pistachios shelled
  • 1 cup butter
  • 1 cup brown sugar packed
  • 2 cups milk chocolate chips or chocolate bars
  • 1 cup crushed pistachios shelled
Instructions
  1. Butter a 11 x 7 baking pan. 

  2. Place a medium size saucepan melt the butter and brown sugar over medium-low heat. Allow the butter to melt and the sugar to start to cook while stirring occasionally for about 3 minutes. Now allow it to bubble without stirring until it turns amber in colour. You want it at a low boil, so it's just bubbling lightly across the pan at a medium pace, not too slow and not fast. Allow it to bubble and cook until it starts to turn amber or golden in colour, you can swirl the pan here and there during the process if you like but don't stir it..Some folks use a candy thermometer, I do it by eye. It can go from amber to burnt quickly so don't walk away or turn it up. You want to watch it pretty closely. If it's bubbling nicely it should take about 3 to 5 minutes to begin to thicken and turn into a caramel mixture.
  3. While the caramel mixture is bubbling you can toss 2 cups of roughly chopped pistachios on the bottom of the buttered 11 x 7 pan.
  4. Once the caramel mixture is thick and amber in colour remove from heat, stir and pour over the pistachios in the 11 x 7 pan. Allow to cool slightly.
  5. In a double boiler, or microwave, melt the chocolate. I like using milk chocolate for all my candy. We like the taste better than other chocolates. You can use dark if you like. I use the double boiler for melting my chocolate more often than not. If you don't like doing that you can melt it in the microwave for about 1 to 1 1/2 minutes. If I melt chocolate in the microwave I tend to add a tiny bit of canola or vegetable oil to it. Just about a teaspoon for this amount. I find chocolate seizes too easily in the microwave so adding a bit of oil helps keep it smooth. Microwaves are all so different so time can vary dramatically.

  6. Once the chocolate is melted pour it over top of the caramel mixture in the pan. Smooth out with a spoon.
  7. Toss crushed pistachios over top of the chocolate evenly.
  8. Place pan in the fridge for about 30 to 60 minutes, or until ready to serve.
  9. Cut into squares in the pan.
  10. Serve with a big old pistachio loving smile!
Recipe Notes

Recipe is a variation of Kraft's Crunch Bars

Nutrition Facts
Pistachio Roca
Amount Per Serving
Calories 397 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Cholesterol 33mg11%
Sodium 121mg5%
Potassium 253mg7%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 29g32%
Protein 6g12%
Vitamin A 465IU9%
Vitamin C 0.8mg1%
Calcium 66mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.