Rocky Road Pretzel Bark

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 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!  Earlier this year, 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, and I have 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 of semi-sweet chocolate chips [I used Ghirardelli]
1 1/3 cups miniature marshmallows
1 cup slivered almonds toasted and divided
3 1/2 Tbs. solid vegetable shortening

Ahead of time, preheat the oven to 350 degrees 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.


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.  [About 1 1/2-2 hours]


Cut or break into pieces.  Yield: 2 1/2-3 lbs.