Pistachio Salted Caramel Bark (Printable)

Layered dark chocolate, caramel, and salted pistachios create an irresistible crunchy confection.

# Ingredient List:

→ 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 (e.g. Maldon)

# Steps:

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 about 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat granulated sugar in a medium saucepan over medium heat, swirling the pan occasionally without stirring until sugar melts and turns amber. Add cubed butter and whisk until melted. Slowly whisk in heavy cream and sea salt 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, then finish with flaky sea salt.
06 - Refrigerate for 30 to 40 minutes until fully set.
07 - Once firm, break into pieces. Store in an airtight container in a cool place for up to one week.

# Tips from the Pros:

01 -
  • It tastes expensive and sophisticated but takes less time than your coffee break.
  • You'll find yourself breaking off pieces at midnight without guilt because you made it yourself.
  • It's the kind of thing people never expect as a homemade gift, which makes them love you a little more.
02 -
  • Caramel temperature matters—that deep amber color is when the magic happens, but ten seconds longer and you've got bitter burnt caramel with no redemption.
  • If you're nervous about the caramel, a candy thermometer reading 175°C (350°F) gives you certainty, but honestly learning to recognize the color takes one try.
  • Don't skip letting the caramel cool for those 2 minutes before adding cream; hot caramel and cold cream need a moment of equilibrium or you'll have chaos in the pan.
03 -
  • Invest in a candy thermometer if you're nervous about the caramel stage—175°C (350°F) is the sweet spot between undercooked and burnt.
  • If your caramel breaks or becomes grainy, it's not ruined; add a splash of water and heat it gently again to smooth it out.
  • Make the chocolate layer slightly thicker than you think you need; it adds structural integrity and keeps the bark from being brittle.
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