Rocky Road Pretzel Bark

By lisaS

Ingredients

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

Preparation

Step 1

Preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. Cool completely.

melt together the chocolate chips and vegetable shortening. This will take several minutes stirring periodically until the chocolate is completely smooth. I used semi sweet chocolate for this pretzel bark, but, you can use milk or dark chocolate,

While the chocolate is melting, line a baking sheet with wax paper, and spread the pretzel crisps evenly on the paper. It's okay if they overlap a little.

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
Cut or break into pieces.