Pistachio Salted Caramel Bark (Printable)

Crunchy pistachios and flaky salt atop smooth caramel and rich chocolate, perfect for gifting.

# What You 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 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 a thickness of about 1/4 inch. Refrigerate for 10 minutes to set.
03 - Heat granulated sugar in a medium saucepan over medium heat, swirling gently until melted and amber in color. Add cubed butter and whisk until melted, then slowly add heavy cream and fine sea salt while 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 the roughly chopped pistachios evenly over the caramel, then finish with flaky sea salt.
06 - Refrigerate for 30 to 40 minutes until fully set.
07 - Break the bark into pieces and store in an airtight container in a cool place for up to 1 week.

# Expert Advice:

01 -
  • It looks like you spent hours in a fancy chocolate shop, but honestly it takes about 25 minutes of actual work.
  • The salty-sweet balance keeps you reaching for one more piece, and nobody can quite figure out what makes it so addictive.
  • It's elegant enough to wrap up and gift, but casual enough to just break off chunks and eat straight from the container at midnight.
02 -
  • When melting chocolate, even a drop of water will make it seize into a grainy mess, so keep that double boiler dry and watch carefully—this is why patience with low heat matters more than speed.
  • The caramel must cool for exactly 2 minutes before pouring, or it'll be too hot and the chocolate underneath will soften; too long and it gets too thick to spread evenly.
  • Don't stir the sugar as it melts—swirl the pan gently instead, which helps it melt evenly without crystallizing and turning grainy.
03 -
  • A candy thermometer isn't necessary, but if you have one, caramel reaches its perfect color at 160–165°C (320–330°F) and cools much faster than you think.
  • If your caramel seizes or breaks when you add the cream, whisk it off heat and add a splash of hot water (not cold)—this almost always saves it.
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