Rocky-Road Bites

chocolates wrapping box nuts
Photo: Chelsea Cavanaugh
Prep Time:
15 mins
Total Time:
45 mins

If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve.


  • 60 whole almonds

  • 1 cup Faux-Tempered or Tempered Chocolate

  • 60 mini marshmallows

  • ½ cup mini pretzel sticks, broken into pieces


  1. 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.

  2. 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.

  3. 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.

Related Articles