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