Chocolate Covered Rocha

READY IN: 4hrs 40mins
Recipe by Karen From Colorado

Crunch coated in chocolate. A sweet change from regular nut brittle. Prep time is also cool time.

Top Review by MichelleOnTheLake

I made these to give to my mom for mother's day. I put in a decorative tin. I placed them in pretty muffin cups inside. She loves peanut brittle, so I thought I would kick it up a notch with this recipe. I used Dove chocolate for the milk chocolate pieces. Worked great. I used crushed cashews, pistashios, pecans and walnuts on top. Yummy!

Ingredients Nutrition


  1. Line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.
  2. Set pan aside.
  3. Melt butter in a heavy 3 quart saucepan.
  4. Stir in sugar, water and cornsyrup.
  5. Cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.
  6. Clip a candy thermometer to the side of the of the pan.
  7. Cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).
  8. Mixture should boil at a moderate, steady rate over entire surface.
  9. Remove from heat and remove thermometer.
  10. Pour mixture into prepared pan.
  11. Spread evenly.
  12. Cool for about 5 minutes or until the top is set.
  13. Sprinkle chocolate pieces over the top.
  14. Let set for 2 minutes.
  15. Spread chocolate over candy.
  16. Sprinkle with nuts, pressing into the chocolate.
  17. Cool several hours to set.
  18. Lift set candy out of pan, using the foil edges.
  19. Break into pieces.
  20. Store in a tighly covered container in the refrigerator for up to 2 weeks.

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