Pistachio Salted Caramel Bark (Print Version)

Crunchy pistachios and flaky sea salt blend with caramel and dark chocolate for a sweet indulgence.

# Ingredient List:

→ Chocolate Layer

01 - 10.5 oz 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 (e.g. Maldon)

# Steps:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Melt the chopped dark chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Pour onto the prepared sheet and spread evenly to 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat sugar in a medium saucepan over medium heat, swirling 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 the caramel evenly over the chilled chocolate layer and quickly spread with a spatula.
05 - Sprinkle chopped pistachios evenly over the caramel, then finish with flaky sea salt.
06 - Refrigerate for 30 to 40 minutes or until completely set.
07 - Break the set bark into pieces. Store in an airtight container in a cool place for up to one week.

# Helpful Hints:

01 -
  • It looks like you spent hours at a fancy chocolaterie but takes barely thirty minutes of actual hands-on time.
  • The contrast of warm caramel against cold chocolate creates this impossible textural moment that your guests will demand you explain.
  • Pistachios add an earthy sophistication that regular chocolate bark completely lacks.
  • Once you understand the technique, you can riff endlessly with different nuts or even a sprinkle of crushed freeze-dried berries.
02 -
  • If your caramel seizes when you add the cream, it happens to everyone—just add a tiny pinch more cream and keep whisking; it usually smooths out.
  • Don't skip the cooling time between melting the chocolate and pouring the caramel, or your beautiful chocolate base will melt into a puddle.
  • Toasting the pistachios first adds a roasted depth that elevates the whole thing from good to genuinely memorable.
03 -
  • Keep your chocolate and caramel layers thin rather than thick—it's easier to eat and looks more elegant when you break it into pieces.
  • If your caramel is stubbornly refusing to spread, let it cool for another minute or two, but not longer or it'll harden and you'll be frustrated.
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