Rocky Road Pretzel Bark

Rocky Road Pretzel Bark

Author Melissa Sperka


  • 1 [7.5] oz. bag of flat plain pretzel crisps [I used The Snack Factory]
  • 2 [12 oz] bags semi-sweet/milk/dark chocolate chips [I used Ghirardelli semi-sweet]
  • 1 1/3 cups miniature marshmallows
  • 1 cup slivered almonds toasted and divided
  • 3 1/2 Tbsp solid vegetable shortening


  • Before you begin: Preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. Cool completely.
  • Use a heat proof bowl over a pot of simmering water, or a double boiler, to melt together the chocolate chips and vegetable shortening. This will take several minutes stir periodically until the chocolate is completely smooth.
  • While the chocolate is melting, 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.
  • Pour the chocolate on top and using an offset spatula or the back of a spoon spread it covering everything evenly.
  • Sprinkle with chopped almonds and place the pan into the refrigerator to allow the chocolate to set up. [About 1 1/2-2 hours]
  • Cut or break into pieces.