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Rocky Road Pretzel Bark


Rocky Road Pretzel Bark

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Rate this recipe 4.6/5 (10 Votes)
Rocky Road Pretzel Bark 1 Picture


  • 1 7.5 oz. bag of flat plain pretzel crisps [I used The Snack Factory)depending on size of cookie sheet
  • 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


Adapted from


Step 1

Before you begin: Preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. cool

melt 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.

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.

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