Pistachio Salted Caramel Bark (Print)

Crunchy salted caramel layered with pistachios and dark chocolate creates a luscious 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)

# How To Make It:

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 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 in color. 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 spread quickly with a spatula.
05 - Sprinkle the chopped pistachios evenly over the caramel, then finish with flaky sea salt.
06 - Refrigerate the bark for 30 to 40 minutes or until fully firm.
07 - Break the set bark into pieces and store in an airtight container in a cool place for up to one week.

# Expert Tips:

01 -
  • It looks like you spent hours in a professional kitchen but takes barely thirty minutes of actual hands-on time.
  • Homemade bark tastes infinitely better than anything store-bought, and your friends will ask for the recipe every single time.
  • The combination of bitter chocolate, sweet-salty caramel, and buttery pistachios hits every flavor note your brain could possibly crave.
02 -
  • The moment your sugar turns amber, it will continue cooking from residual heat, so remove it from the stove slightly before it looks quite dark enough—it will deepen as it sits.
  • If your caramel seizes or becomes grainy, it's often too late to fix, so patience and attention during that sugar-melting stage matter more than anything else in this recipe.
  • Flaky sea salt is non-negotiable here; table salt or kosher salt will dissolve into the bark and throw off the texture, so don't substitute.
03 -
  • Make this bark on a cool day or in a cool kitchen; warm temperatures will cause the chocolate to soften and the bark to lose its snap.
  • Parchment paper is essential because it peels away cleanly once the bark has set, giving you beautiful, unblemished edges.
  • Break the bark into pieces with your hands rather than a knife—it creates more irregular, rustic shards that feel more special.
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