Wednesday, December 14, 2011

Butterscotch Roca Bites

This is the easiest recipe for Roca candy you’ll ever come across! The combination of crunchy butterscotch and melt-in-your-mouth chocolate is irresistible, so make plenty - they go fast! I serve these nut-free treats alongside the dessert course at my festive table. I haven’t suggested measurements because only you know how many you’ll want to make! Tied up in a pretty package, these melting wafer treats make a wonderful gift - and no one will guess how little time they actually took to make, Dollinks.
Butterscotch Roca Bites:
Dark or milk chocolate melting wafers
Dark or milk chocolate “nibs” or “pellets” (do not use chocolate chips)
Skor or Heath Bar butterscotch bits
Heat a sufficient quantity of dark or milk chocolate melting wafers at 60% power in microwave oven, stopping before wafers are fully melted. Stir to melt fully. Alternately, heat chocolate in metal bowl over a pot of simmering water, removing before fully melted and stirring to complete melting. Pour chocolate into small silicone mold and allow to cool enough to partially set. Sprinkle on four or five chocolate “nibs” or “pellets” onto each piece of chocolate, filling in the spaces with Skor or Heath Bar butterscotch bits (see Note). Using your fingers or the back of a spoon, lightly press chocolate “nibs” and butterscotch bits into partially set melted chocolate. Refrigerate about 20 min. before removing from silicone molds. To serve, warm to room temperature.

Recipe Variation: Use white chocolate melting wafers as a base, topping with white chocolate “nibs” and any dried fruit such as cranberries or apricots. 

Never melt chocolate over direct heat! I melted
mine over simmering water on the stove.

Pour melted chocolate into molds

Sprinkle on chocolate "nibs" and butterscotch bits

Press lightly into partially set chocolate

Silicone molds release whatever you make fast and clean

And there you have it!

Note: Pictured below, “nibs” are not melting wafers. As in chocolate or butterscotch chips, they are machine-made “chunks” of chocolate. Large supermarkets with bulk food bins generally have a good selection of these and other confectionery items.

Chocolate chips in bulk are also often priced quite reasonably. To keep them fresh, store them in an airtight container in the freezer. I considered using chopped squares of dark and light chocolate, but the price was approximately four times the price of chocolate chips and chocolate nibs. It pays to watch your pennies!

Dark and white chocolate "nibs"

No comments:

Post a Comment

Want to find a long-lost favorite recipe? Want to submit one of yours, or simply leave a comment? Always happy to hear from you!