Pistachio Salted Caramel Bark (Print Version)

A luscious layering of dark chocolate and caramel topped with flaky salt and crunchy pistachios.

# 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 - Melt dark chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Pour onto the prepared sheet and spread evenly to a 1/4 inch thickness. Refrigerate for 10 minutes until set.
03 - Heat sugar in a medium saucepan over medium heat, swirling gently without stirring until melted and amber in color. Add butter and whisk until melted. Slowly pour in cream and sea salt, whisking constantly until smooth. Remove from heat and cool for 2 minutes.
04 - Pour caramel evenly over chilled chocolate layer and spread quickly 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 set.
07 - Break bark into pieces. Store in an airtight container in a cool place for up to one week.

# Additional Tips::

01 -
  • It looks like you bought it from a boutique chocolatier, but it comes together in under an hour.
  • The contrast of bitter dark chocolate, buttery caramel, crunchy pistachios, and flaky salt hits every craving at once.
  • You can break it into jagged pieces or neat squares, and either way it feels like a gift worth giving.
02 -
  • Never stir the sugar while it melts, just swirl the pan, or you'll end up with grainy clumps instead of smooth caramel.
  • Let the caramel cool for a couple of minutes before pouring, or it will melt the chocolate layer underneath and create a swirled mess.
  • Use a sharp knife to chop the chocolate into small, even pieces so it melts uniformly and doesn't scorch in spots.
03 -
  • Use a kitchen scale to measure the chocolate and sugar for the most consistent results, especially with caramel.
  • Let the bark come to room temperature for a few minutes before breaking it, so the pieces snap cleanly instead of shattering everywhere.
  • If the caramel hardens too fast while spreading, warm the spatula under hot water and dry it quickly before smoothing.
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