Pistachio Salted Caramel Bark (Printable Version)

Crunchy pistachios and salted caramel layered over rich chocolate for a delightful treat.

# 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 about 1/4 inch thickness. Refrigerate for 10 minutes to set.
03 - Heat the sugar in a medium saucepan over medium heat, swirling (not stirring) until it melts and turns amber. Add cubed butter and whisk until melted. Slowly pour in heavy cream and fine sea salt, whisking constantly until smooth. Remove from heat and cool for 2 minutes.
04 - Pour the caramel evenly over the chilled chocolate layer and spread quickly with a spatula.
05 - Sprinkle the roughly chopped pistachios evenly over the caramel, then sprinkle flaky sea salt on top.
06 - Refrigerate for 30 to 40 minutes until fully set. Once firm, break into pieces and store in an airtight container in a cool place for up to one week.

# Expert Advice:

01 -
  • It looks impossibly elegant but genuinely takes less than an hour from start to finish, giving you that rare gift of effort that feels effortless.
  • The contrast of textures—crispy pistachios, soft caramel, snappy chocolate—keeps your mouth interested with every piece.
  • It's the kind of homemade gift that makes people think you've spent hours in the kitchen when really you've just learned the tricks.
02 -
  • The caramel must be at the right amber stage or it'll taste either buttery and underbaked or burnt and bitter; trust your eyes and your nose, and pull it from heat the moment it smells like toasted caramel.
  • Room-temperature cream is essential—cold cream hitting hot caramel causes violent sputtering and can break the whole thing into grainy separation.
03 -
  • Break the bark into irregular shards rather than cutting it into neat pieces—it looks more artisanal and the varied sizes mean everyone gets to choose their ideal chocolate-to-caramel-to-nut ratio.
  • If you're worried about the caramel stage, use a candy thermometer and pull the sugar at 170–175°C (338–347°F), which takes the guesswork out of that amber moment.
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