Pistachio Salted Caramel Bark (Printable)

Crunchy pistachios and flaky sea salt over luscious caramel and smooth chocolate in an indulgent treat.

# What You'll Need:

→ Chocolate Layer

01 - 10.5 oz good-quality dark chocolate (60–70% cocoa), chopped

→ Caramel Layer

02 - 1/2 cup granulated sugar
03 - 3 tbsp unsalted butter, cubed
04 - 1/4 cup heavy cream
05 - 1/4 tsp fine sea salt

→ Topping

06 - 2/3 cup shelled pistachios, roughly chopped
07 - 1/2 tsp flaky sea salt (such as Maldon)

# How to Make It:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Place chopped dark chocolate in a heatproof bowl over barely simmering water; stir until smooth. Pour onto baking sheet and spread evenly to 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat granulated sugar in a medium saucepan over medium heat, swirling occasionally until melted and amber in color. Add butter and whisk until melted, then slowly whisk in heavy cream and salt until smooth. Remove from heat and cool for 2 minutes.
04 - Pour caramel evenly over the chilled chocolate layer and quickly spread with a spatula.
05 - Sprinkle chopped pistachios evenly over caramel, then finish with flaky sea salt.
06 - Refrigerate for 30 to 40 minutes until fully firm.
07 - Break the bark into pieces and store in an airtight container in a cool place for up to one week.

# Expert Tips:

01 -
  • It looks fancy enough to gift but honestly takes about 30 minutes of actual work.
  • You get that addictive sweet-salty-crunchy combination that's impossible to stop eating once you start.
  • The pistachios add a subtle, nutty richness that regular chocolate bark just doesn't have.
02 -
  • The moment your caramel hits the cream it will bubble up and look scary—this is normal and necessary, just keep whisking.
  • If you stir the sugar while it's melting, it will crystallize and turn grainy, so use a swirling motion instead and trust the process.
  • Don't skip the cooling time between layers or the warm caramel will melt your chocolate layer into a mushy mess.
03 -
  • Room temperature matters—if your kitchen is warm, give the caramel an extra minute to cool before pouring, otherwise it might melt the chocolate layer too much.
  • Invest in real flaky sea salt and use it as your finishing touch; it makes the difference between good bark and "where did you get this" bark.
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