Pistachio Salted Caramel Bark (Printable Copy)

Layers of dark chocolate, salted caramel, and crunchy pistachios combine into a sweet, flaky treat.

# What You Need:

→ Chocolate Layer

01 - 10.5 oz high-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 (e.g., Maldon)

# How to Make:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Melt the chopped chocolate in a heatproof bowl set over barely simmering water, stirring until smooth. Pour onto the lined baking sheet and spread evenly to 1/4 inch thickness. Refrigerate 10 minutes to set.
03 - Heat sugar in a medium saucepan over medium heat, swirling continuously until melted and amber-colored. Add butter and whisk until dissolved. Slowly pour in cream and salt, whisking constantly until smooth. Remove from heat and let cool for 2 minutes.
04 - Pour caramel evenly over the chilled chocolate layer and spread quickly 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 - Once firm, break into pieces and store in an airtight container in a cool place for up to one week.

# Expert Advice:

01 -
  • It's absurdly easy to make yet looks like you spent hours in a professional kitchen.
  • The contrast between the crunchy pistachios, buttery caramel, and smooth chocolate creates layers of texture that keep surprising your mouth.
  • Perfect for last-minute gift-giving or satisfying that sudden craving for something fancy without the fuss.
02 -
  • Don't stir the sugar while it's melting, only swirl the pan—stirring causes crystallization and you'll end up with a grainy mess instead of smooth caramel.
  • The cream addition is the moment most people panic, but whisking constantly keeps it from seizing up into lumps.
03 -
  • If your caramel seizes or becomes grainy, start over—there's no fixing it, but the process is quick enough that a restart isn't devastating.
  • Chilling the chocolate layer first is what prevents the warm caramel from melting it into a puddle, so don't skip this step even though you're eager to move on.
Return