Pistachio Salted Caramel Bark (Printable)

Layers of dark chocolate, caramel, and pistachios topped with flaky sea salt create a crunchy treat.

# Required Ingredients:

→ 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 (e.g. Maldon)

# Preparation 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 baking sheet and spread evenly to about 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat granulated sugar over medium heat in a saucepan, swirling gently until melted and amber in color. Add cubed butter and whisk until melted. Slowly pour in heavy cream and sea salt, whisking continuously until smooth. Remove from heat and let cool for 2 minutes.
04 - Pour the caramel evenly over the chilled chocolate layer and spread quickly 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 completely firm.
07 - Break the bark into pieces once set. Store in an airtight container in a cool place for up to 1 week.

# Expert Suggestions:

01 -
  • It looks like you spent hours in a fancy chocolate shop, but takes barely 30 minutes of hands-on time.
  • The combination of crispy pistachios, salty flakes, and silky caramel hits every texture and flavor note your mouth could want.
  • One batch gifts beautifully or feeds your sweet tooth for a solid week.
02 -
  • Caramel seizes if you're not careful with that cream—add it slowly while whisking, or you'll end up with grainy clumps instead of silk.
  • Don't skip the parchment paper; it's the difference between bark you can gift and a chocolate mess stuck to the pan.
  • The flaky sea salt needs to go on while the caramel is still slightly warm, or it'll slide right off the smooth surface.
03 -
  • Toast your pistachios lightly in a dry skillet for 2–3 minutes before chopping—it deepens their flavor and makes them crunchier.
  • If your caramel cracks or seizes, don't panic; add a splash of cream back in and whisk it smooth, or start fresh in a clean pan.
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