Pistachio Salted Caramel Bark (Printable)

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

# What You'll 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)

# Directions:

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 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 in color. Add butter and whisk until melted. Slowly pour in heavy cream and sea 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 - Once firm, break the bark into pieces and store in an airtight container in a cool place for up to one week.

# Expert Tips:

01 -
  • It looks expensive and complicated but comes together in under half an hour of active work.
  • The contrast of textures—silky chocolate, chewy caramel, crunchy nuts—makes every bite feel indulgent.
  • You can wrap it in parchment and ribbon, and suddenly you have a gift that feels more thoughtful than anything from a store.
02 -
  • Do not stir the sugar while it melts or it will crystallize into a grainy mess instead of smooth caramel.
  • Let the caramel cool for a couple of minutes before pouring or it will melt the chocolate layer and turn into a muddy swirl.
  • Use a gentle hand when breaking the bark so you get dramatic shards instead of crumbs.
03 -
  • Swirl the pan instead of stirring the sugar, and watch it closely because it goes from amber to burnt in seconds.
  • Use a sharp knife to score the bark lightly before it sets completely if you want cleaner breaks instead of rustic shards.
  • Keep a damp towel nearby to wipe your spatula between spreading the chocolate and caramel so you do not mix the layers.
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