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Rocky Road Pretzel Bark

The sweet and salty flavors in this Rocky Road Pretzel Bark are a hot favorite. This recipe features flat pretzels topped with toasted almonds, velvety melted chocolate and gooey marshmallows. It’s a no-bake winning flavor combination.

Rocky Road Pretzel Bark

Easy Rocky Road Pretzel Bark Recipe

Sweet and salty treats don’t come any easier than this candy bark. One thing I love about this rocky road pretzel bark is it can be made up to a week in advance and kept in an airtight container at room temperature. It makes for easy munching during warm weather or a fun sweet and salty treat for special occasions, gifting at the Holidays or any time of year. Other sweet and salty goodies to try are my Peanutty Choco Ice Cream Sammies and irresistible and Mini Rocky Road Donuts from Big Bear’s Wife. How to make Rocky Road Pretzel Bark: (Scroll down for full printable recipe.)

  • Toast Almonds – Preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. Cool completely.
  • Line a baking sheet with wax paper then spread the pretzel crisps evenly on the pan.
  • Sprinkle the marshmallows and 3/4 cup of toasted almonds over the pretzel crisps. Chop the remaining almonds to sprinkle on top.
  • Melt together the chocolate chips and vegetable shortening in a double boiler or in the microwave in 30 second increments until the chocolate is completely smooth.
  • Pour the warm chocolate over the marshmallows then spread using an offset spatula or the back of a spoon. Gently spread to cover all of the ingredients evenly.
  • Sprinkle the top with remaining chopped almonds. Place the pan into the refrigerator for 2 hours or until set.
  • Cut or break into pieces.
Rocky Road Pretzel Bark

How to make the BEST Rocky Road Pretzel Bark

  • Ingredients you’ll need to make Rocky Road Pretzel Bark: Plain flat pretzel crisps, semi-sweet chocolate chips, miniature marshmallows, slivered almonds toasted, solid vegetable shortening.
  • Kitchen tools you’ll need: Sheet pan, large bowl, sharp knife and cutting board and measuring cups.
  • You can use dark chocolate chips or milk chocolate chips to make this recipe/
  • You could use pecans in place of almonds. I would still toast them for the flavor that it gives to the candy bark overall.
  • You can store this Rocky Road Pretzel Bark in an airtight container at room temperature for up to 2 weeks.
Rocky Road Pretzel Bark

More No Bake Desserts to Make

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Rocky Road Pretzel Bark

Prep Time15 minutes
Cooling time2 hours
Total Time2 hours 15 minutes
Course: Candy, Dessert
Cuisine: American, Southern
Keyword: rocky-road-pretzel-bark
Servings: 45 servings (3 lbs)
Calories: 132kcal
Author: Melissa Sperka

Ingredients

  • 1 7.5 oz bag plain pretzel crisps
  • 4 cups semi-sweet chocolate chips
  • 1 1/3 cups miniature marshmallows
  • 1 cup slivered almonds toasted and divided
  • 3 1/2 Tbsp solid vegetable shortening

Instructions

  • Toast Almonds: Preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. Cool completely.
  • Line a baking sheet with wax paper and spread the pretzel crisps evenly on the paper.
  • Sprinkle the marshmallows and 3/4 cup of toasted almonds over the pretzel crisps. Chop the remaining almonds to sprinkle on top.
  • Melt together the chocolate chips and vegetable shortening in a double boiler or in the microwave in 30 second increments until the chocolate is completely smooth.
  • Pour the warm chocolate over the marshmallows then spread using an offset spatula or the back of a spoon. Gently spread to cover all of the ingredients evenly.
  • Sprinkle the top with remaining chopped almonds. Place the pan into the refrigerator for 2 hours or until set.
  • Cut or break into pieces.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 108mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8IU | Calcium: 16mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

6 Comments

  1. I’m partial to the 6.5 quart Artisan with the lift bowl. I make large batch recipes though, and it’s purely personal preference. You’re right so many to choose from, and they perform so well. I’ve also have a 4 quart and it works very well for small-medium sized recipes. Happy shopping!

  2. I want a new Kitchen Aide to replace the one I have from my mother and I am 75 years old! This one must be 50 years old and works well. I didn’t realize there were so many kinds to choose from now. I do not bake large quantities and I don’t know what I should buy..the lift up the bowl, the tilt the head back, or what. Can you advise me, please?

  3. I’m becoming addicted to your site. Since I have my first Kitchen Aid mixer I feel so free to make things I never would have tried before. I don’t need it for this recipe but I love your complete instructions, the pictures that show me what each step of the process should look like and the finally out come. Thanks for all the work you do and sharing it with us.

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