Pistachio Salted Caramel Bark (View Print Version)

Crunchy pistachios and flaky sea salt layered with caramel and dark chocolate for a delightful 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)

# Method:

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 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat granulated sugar in a medium saucepan over medium heat, swirling until melted and amber colored. Add cubed 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 layer, then finish with flaky sea salt.
06 - Refrigerate the layered bark for 30 to 40 minutes until fully set.
07 - Once firm, break into pieces and store in an airtight container in a cool place for up to one week.

# Expert Advice:

01 -
  • It tastes expensive and complicated but honestly requires just one good baking sheet and about twenty minutes of your actual time.
  • The texture play between creamy caramel and crispy nuts keeps your brain interested with every bite.
  • Unlike most candies that demand precision, this one rewards happy accidents and forgiving technique.
02 -
  • If your caramel seizes or turns grainy when you add the cream, pull the pan off heat and whisk like your life depends on it—sometimes a few extra seconds makes the difference between smooth luxury and sandy disappointment.
  • The flaky sea salt on top matters more than you'd think; it's not just decoration, it's the thing that makes your mouth wake up and notice the sweetness around it.
03 -
  • If your kitchen is warm, work quickly with the caramel and consider chilling the baking sheet for five minutes before pouring the chocolate so everything sets properly.
  • The difference between good and great bark is patience—don't skip the chilling times or rush the cooling, because structure is what makes this feel like a real dessert instead of melted chocolate on a plate.
Return