Ballpark Bark

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• Pinch of salt
• 1 cup salted peanuts
• 3 cups (about 18 ounces) finely chopped milk chocolate
• 3/4 cup broken or roughly chopped pretzel bits
• 3/4 cup mini marshmallows

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

unsalted butter, sugar, salt, peanuts, milk chocolate, pretzel bits, marshmallows

Taken from www.epicurious.com/recipes/food/views/ballpark-bark-388120 (may not work)