Pistachio Salted Caramel Bark (Printable version)

Crunchy pistachios and sea salt layered over caramel and dark chocolate for a delightful treat.

# Needed ingredients:

→ Chocolate Layer

01 - 10.5 oz high-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 (e.g., Maldon)

# How to make it:

01 - Line a 9 x 13-inch baking sheet with parchment paper.
02 - Melt 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 to set.
03 - In a medium saucepan, heat sugar over medium, swirling until melted and amber. Add butter, whisking until melted. Slowly whisk in cream and sea salt 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 over caramel, then finish with flaky sea salt.
06 - Refrigerate for 30 to 40 minutes until firm.
07 - Break into pieces once set. Store in an airtight container in a cool place for up to 1 week.

# Expert Suggestions:

01 -
  • It looks impressively fancy but honestly takes just 25 minutes of actual hands-on work.
  • The combination of textures—that snap of chocolate, the chew of caramel, and the crunch of pistachios—makes every bite feel special.
  • It's naturally vegetarian and makes an elegant gift that tastes way more expensive than the ingredients cost.
02 -
  • Never skip the parchment paper or your beautiful bark will stick to the pan and shatter into sad, unusable chunks.
  • That moment when you're making caramel and you add the cold cream to the hot sugar feels terrifying the first time, but whisking constantly keeps it smooth and prevents seizing.
  • The chocolate needs to be completely set before the caramel goes on, or you'll end up with a muddy, blended layer instead of distinct, beautiful strata.
03 -
  • Toast your pistachios lightly before chopping them—just a few minutes in a dry skillet brings out their natural sweetness and makes them taste more alive on the palate.
  • Use a good quality chocolate you'd actually want to eat on its own, because it's the star ingredient and there's nowhere to hide if it's mediocre.
  • Have your spatula and workspace ready before you start the caramel because once it hits that amber stage, you need to move quickly or it'll burn.
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