Food & Cooking Recipes Dessert & Treats Recipes Rocky-Road Bites Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Chelsea Cavanaugh Prep Time: 15 mins Total Time: 45 mins Yield: 30 If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve. Ingredients 60 whole almonds 1 cup Faux-Tempered or Tempered Chocolate 60 mini marshmallows ½ 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. Rate it Print