Ballpark Bark

Directions

1. 1
   Lightly grease a sheet pan with nonstick cooking spray.
2. 2
   Combine the butter, sugar, and salt in a medium saucepan over high heat and bring to a boil.
3. 3
   Continue cooking until a candy thermometer reads 300 F. Remove the saucepan from the heat and immediately add the peanuts, stirring to coat them.
4. 4
   Pour the peanut mixture onto the prepared sheet pan and spread it as thinly as possible.
5. 5
   Allow the brittle to cool to room temperature, about 1 hour.
6. 6
   Once the brittle is fully cooled, cut it into 1-inch pieces.
7. 7
   Measure 3/4 cup of brittle and set it aside, reserving the remaining brittle for another use.
8. 8
   (The peanut brittle can be kept in an airtight container at room temperature for up to 4 weeks.)
9. 9
   Temper the milk chocolate as directed in Basic Tempered Chocolate (page 163).
10. 10
    Once the chocolate is tempered, add the 3/4 cup brittle, the pretzels, and the marshmallows and stir to coat as much as possible.
11. 11
    Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper.
12. 12
    Spread it as thinly as possible.
13. 13
    Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).
14. 14
    Using a chefs knife, cut the bark into bite-size pieces, about 1 inch.
15. 15
    Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.