Pistachio Salted Caramel Bark (Print Version)

Dark chocolate topped with buttery caramel and toasted pistachios for a sweet, crunchy finish.

# 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 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 gently 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 let cool for 2 minutes.
04 - Pour the caramel evenly over the chilled chocolate layer and quickly spread with a spatula.
05 - Sprinkle the roughly chopped pistachios evenly over the caramel, then finish with flaky sea salt.
06 - Refrigerate the bark for 30 to 40 minutes until fully set.
07 - Break the set bark into pieces and store in an airtight container in a cool place for up to one week.

# Expert Advice:

01 -
  • It looks like you spent hours in a chocolaterie, but it takes maybe 25 minutes of actual hands-on time.
  • The contrast of buttery pistachios, sweet caramel, and that shocking pop of sea salt hits in a way that plain chocolate never could.
  • It breaks into irregular, gorgeous shards that feel fancy to gift or keep hidden in your freezer for late-night moments.
02 -
  • Never stir the sugar while it's caramelizing or it will crystallize into a grainy mess—swirling the pan is enough to keep it moving evenly.
  • Add the cream slowly to the hot caramel because it will bubble up instantly, and if you pour it all at once, the mixture can overflow or burn you.
  • The chocolate base needs to be cold before the warm caramel hits it, otherwise the layers will slide and mingle instead of staying distinct.
03 -
  • Invest in proper flaky sea salt—Maldon is standard for good reason, and it tastes cleaner and crunches differently than regular sea salt.
  • If your caramel cracks or looks grainy after cooling, it got too hot or you stirred it—next time watch the thermometer and trust the swirl method, even when it feels wrong.
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