Sweet and salty, crunchy and soft, this bark has all the yin-and-yang attributes of a scrumptious dessert. The peanut brittle in this recipe is also great as a stand-alone or dipped in dark chocolate. With its salty sweetness, this bark makes the perfect snack for a World Series or Super Bowl party.
Recipe information
Yield
makes about 3 cups
Ingredients
For the peanut brittle
For the bark
Preparation
Step 1
Lightly grease a sheet pan with nonstick cooking spray.
Step 2
Combine the butter, sugar, and salt in a medium saucepan over high heat and bring to a boil. Continue cooking until a candy thermometer reads 300˚F. Remove the saucepan from the heat and immediately add the peanuts, stirring to coat them.
Step 3
Pour the peanut mixture onto the prepared sheet pan and spread it as thinly as possible.
Step 4
Allow the brittle to cool to room temperature, about 1 hour.
Step 5
Once the brittle is fully cooled, cut it into 1-inch pieces. Measure 3/4 cup of brittle and set it aside, reserving the remaining brittle for another use. (The peanut brittle can be kept in an airtight container at room temperature for up to 4 weeks.)
Step 6
Temper the milk chocolate as directed in Basic Tempered Chocolate (page 163).
Step 7
Once the chocolate is tempered, add the 3/4 cup brittle, the pretzels, and the marshmallows and stir to coat as much as possible.
Step 8
Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper. Spread it as thinly as possible.
Step 9
Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).
Step 10
Using a chef’s knife, cut the bark into bite-size pieces, about 1 inch.
Step 11
Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.
