Pistachio Salted Caramel Bark (Printable)

Layers of smooth chocolate, salted caramel, and chopped pistachios create an irresistible treat with a crunchy finish.

# 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 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 prepared sheet and spread evenly to about 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat granulated sugar in a medium saucepan over medium heat, swirling without stirring until melted and amber colored. Add butter and whisk until melted. Slowly pour in heavy cream and salt, whisking constantly until smooth. Remove from heat and cool for 2 minutes.
04 - Pour caramel evenly over chilled chocolate layer. Quickly spread 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 the bark into pieces. Store in an airtight container in a cool place for up to one week.

# Expert Hints:

01 -
  • It tastes infinitely more luxurious than the five minutes of active time it actually takes.
  • The contrast between creamy caramel, snappy chocolate, and buttery pistachios hits every texture craving at once.
  • You can make it ahead, store it, and hand out pieces like you spent your whole day in the kitchen.
02 -
  • Don't skip the cooling time—if you try to break it while it's still soft, you'll get a melty mess instead of snappy shards.
  • The flaky salt on top is non-negotiable; it's what prevents this from tasting like regular candy and makes it feel sophisticated.
03 -
  • Don't rush the caramel—watching it turn amber takes patience, but it's the difference between candy and gourmet confection.
  • If you mess up the caramel and it breaks when you add the cream, add it more slowly next time and whisk harder; most caramel disasters are fixable with patience.
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