Rocky Road Pretzel Bark

AuburnJen · May 11, 2013

Sweet and salty flavor combinations are a hot favorite at our house. This recipe was a result of an over abundance of pretzel crisps that I had on hand, thanks to my friends at The Snack Factory, and my love of rocky road in any form! I developed three appetizer recipes using pretzel crisps. All 3 recipes were chosen by the Snack Factory to be featured in their limited addition "Got An App For That" cookbook. As a thank you, 18 cases of pretzel crisps in every flavor, arrived at my front door. I've had lots of fun using them in different dishes throughout the year. One thing I love about this pretzel bark, is, it can be made up to a week in advance and kept tightly covered at room temperature. It makes for easy munching during the Holidays or any time of year.

You'll need:
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

Ahead of time, preheat the oven to 350°F and toast the slivered almonds for 6-8 minutes, until lightly golden. This gives the nuts a spectacular flavor. 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 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, too, go with your preference.

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.