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Rocky-Road Bites
Credit:
Chelsea Cavanaugh
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 30
Ingredients
Ingredient Checklist
60 whole almonds
1 cup Faux-Tempered or Tempered Chocolate
60 mini marshmallows
1/2 cup mini pretzel sticks, broken into pieces
Gallery
Rocky-Road Bites
Credit:
Chelsea Cavanaugh
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 30
Gallery
Rocky-Road Bites
Credit:
Chelsea Cavanaugh
Rocky-Road Bites
Credit:
Chelsea Cavanaugh
Rocky-Road Bites
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 30
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 30
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes 30
Makes 30
Ingredients
Ingredients
- 60 whole almonds
- 1 cup Faux-Tempered or Tempered Chocolate
- 60 mini marshmallows
- 1/2 cup mini pretzel sticks, broken into pieces
Directions
Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool completely.
Place 30 mini foil baking cups on a rimmed baking sheet. Place 1 toasted almond in bottom of each cup. Carefully pour enough chocolate into cups to fill two-thirds of the way, stirring chocolate frequently while filling to ensure it stays tempered. Press 2 marshmallows into each cup to partially submerge in chocolate, then press 1 more toasted almond and several pieces of pretzel into each cup.
Let stand until chocolate is hard and dry, about 2 hours. Serve, or store in an airtight container at room temperature up to 2 weeks.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rocky-Road Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rocky-Road Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
