Pistachio Salted Caramel Bark (Printable)

Crunchy pistachios and salted caramel atop rich chocolate create a luxurious layered confection.

# What You'll Need:

→ Chocolate Layer

01 - 10.5 oz good-quality dark chocolate (60–70% cocoa), chopped

→ Caramel Layer

02 - 0.5 cup granulated sugar
03 - 3 tbsp unsalted butter, cubed
04 - 0.25 cup heavy cream
05 - 0.25 tsp fine sea salt

→ Topping

06 - 2/3 cup shelled pistachios, roughly chopped
07 - 0.5 tsp flaky sea salt (such as Maldon)

# Directions:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Melt the dark chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Pour onto the 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 add heavy cream and 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 until fully set.
07 - Break the bark into pieces once firm. Store in an airtight container in a cool place for up to one week.

# Expert Advice:

01 -
  • It tastes like an expensive artisanal confection but requires only basic equipment and a handful of ingredients.
  • The contrast of creamy caramel, crispy pistachios, and that finishing hit of flaky salt creates a flavor complexity that keeps you reaching for another piece.
  • It's genuinely easy to make once you understand that caramel respects you more if you don't stir it constantly.
02 -
  • Caramel is forgiving until it suddenly isn't; if you catch it at medium amber instead of dark amber, you'll have a sweeter, less complex result, but still delicious caramel—dark amber gives you those burnt-sugar notes that make this bark special.
  • The chocolate layer absolutely must be set before the caramel goes on, or the two layers will blend together; a 10-minute chill is usually enough, but if your kitchen is warm, give it 15.
  • Flaky sea salt on the surface transforms everything—it's not a garnish, it's the seasoning that makes you understand why this combination works.
03 -
  • Use a heatproof thermometer when making the caramel if you have one—deep amber should register around 350°F—but your eyes and instinct are equally valid guides once you've made it once.
  • If your caramel seizes or refuses to smooth out, don't start over; take the pan off heat, let it cool slightly, and whisk in a tablespoon of cream at a time until it comes back together (though prevention through slow, constant whisking is easier).
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