Pistachio Salted Caramel Bark (Printable)

Layered chocolate and caramel topped with pistachios and sea salt for a sweet, crunchy delight.

# 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 baking sheet and spread evenly to a 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat granulated sugar in a medium saucepan over medium heat, swirling (avoid stirring) until it melts and turns amber. Add cubed butter and whisk until melted. Slowly pour in the 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 the chopped pistachios evenly over the caramel, then finish with flaky sea salt.
06 - Refrigerate for 30 to 40 minutes until fully firm.
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 expensive and impressive but comes together in under thirty minutes of actual work.
  • The contrast of textures—crispy chocolate, smooth caramel, crunchy nuts, flaky salt—makes each bite feel like a small celebration.
  • You can wrap pieces in parchment and gift them without feeling like you're giving store-bought.
02 -
  • Caramel seizing from cream is the most common disaster here—always pour slowly and whisk without stopping, treating it like you're coaxing something delicate into being.
  • The salt on top should be sprinkled while the caramel is still slightly warm and tacky; once it cools completely, the salt will just slide off.
03 -
  • A candy thermometer isn't necessary here, but knowing that amber caramel should be around 160°C (320°F) helps you nail the color—you want deep amber, not light and not burnt.
  • If your caramel cools too much before you can spread it, gently reheat it for ten seconds; it should pour like silk, not molasses.
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