Sweet n' Salty Rocky Road Bars

Sweet n' Salty Rocky Road Bars with a salted pretzel crust and layered with sweetened condensed milk, milk chocolate chips, miniature marshmallows, and chopped pecans. It's the perfect combination of salty and sweet.

Course Dessert

Cuisine American

Keyword rocky road bars, sweet and salty dessert recipe

Prep Time 10

Cook Time 25

Cooling Time 1

Servings bars

Calories 224kcal

Author Jessica

Ingredients

1¾ cup finely crushed pretzels
12 tablespoons salted butter melted
1 can (14 oz) sweetened condensed milk
1 bag (10 oz) milk chocolate chips
3 cups miniature marshmallows
1 cup chopped pecans

Instructions

Heat oven to 350°. Prepare a 9x13 baking dish by spraying with cooking spray or lining with tin foil or parchment paper.
*I like to spray the tin foil or parchment paper with cooking spray to ensure that the sticky marshmallows don't stick too bad.
In a small mixing bowl combine crushed pretzels and melted butter. Stir together well. Dump into the prepared pan and press out firmly into the pan to form a crust.
Evenly pour the sweetened condensed milk over the pretzel crust. Sprinkle the chocolate chips over top. Then sprinkle the marshmallows over the chips. Lastly, sprinkle the top with the chopped pecans. Press down gently.
Cook for 20-25 minutes or until marshmallows and edges are golden brown. Let cool in the pan for 1 hour.
Cut into squares and enjoy! Leftovers will keep well, covered at room temperature, for several days.

Notes

Use a Ziploc bag + meat pounder to crush the pretzels OR the best way to get really fine crumbs us to use a food processor or food chopper and pulse/chop until fine crumbs. The crust holds together better if the pretzel pieces are smaller and finer.

If you're not a fan of sweet desserts then feel free to either replace the milk chocolate chips with semi-sweet chocolate chips OR you can do half and half. A 10 oz bag of chips comes to about 1 1/4 cups of chocolate chips.

These bars are much easier and nicer to cut when they are cooled. Let cool for at least an hour and go from there. I always like to line my baking pan with parchment paper or tin foil so that I can just pull out the bars when they're cooled. They're much easier to cut this way then inside the pan.

These are rich little squares so I prefer to cut them small which is why this recipe is able to get more servings.

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