Pistachio Salted Caramel Bark (Print View)

Crunchy pistachios and flaky salt atop caramel and chocolate create a luscious layered treat.

# Components:

→ 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 dark chocolate over barely simmering water, stirring until smooth. Pour onto prepared 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 until melted and amber. Add butter and whisk until melted. Slowly add cream and salt, whisking constantly until smooth. Remove from heat and cool for 2 minutes.
04 - Pour caramel evenly over 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 30–40 minutes until fully set. Break into pieces before serving. Store airtight in a cool place up to one week.

# Expert Advice:

01 -
  • It looks and tastes expensive but comes together in less than half an hour of active work.
  • The sweet-salty-crunchy contrast makes it dangerously addictive and impressive to share.
  • You can break it into rough shards or neat squares depending on your mood or occasion.
02 -
  • Never stir melting sugar with a spoon or it will seize into grainy clumps. Just swirl the pan gently.
  • Let the caramel cool for a couple of minutes before pouring or it will melt the chocolate layer beneath it.
  • Use parchment paper instead of wax paper because wax paper can stick and tear when you peel it away.
03 -
  • Toast your pistachios for five minutes in a dry skillet before chopping to deepen their flavor and release their oils.
  • If your caramel seizes or turns grainy, add a tablespoon of warm water and whisk over low heat until it smooths out again.
  • Use a sharp knife dipped in hot water to cut clean edges if you want uniform squares instead of rustic shards.
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