Pistachio Salted Caramel Bark (Printable view)

Crunchy pistachios with flaky sea salt layered over rich caramel and chocolate, a delightful treat.

# What You 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:

01 - Line a 9 x 13 inch baking sheet with parchment paper.
02 - Melt the chopped dark chocolate in a heatproof bowl set 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 occasionally until melted and amber in color. Add cubed butter and whisk until incorporated. Gradually whisk in heavy cream and fine sea salt until smooth. Remove from heat and allow to 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 finish with flaky sea salt.
06 - Refrigerate the assembled bark for 30 to 40 minutes or until completely firm.
07 - Break the bark into pieces and store in an airtight container in a cool place for up to one week.

# Expert Advice:

01 -
  • It comes together in under 30 minutes of actual work time, but tastes like you spent hours in the kitchen.
  • The contrast of crispy, salty pistachio bits against smooth, rich caramel and dark chocolate is genuinely addictive.
  • It gifts beautifully and stores for a week, so you can make it ahead without stress.
02 -
  • Don't stir the sugar while it's caramelizing, or it will crystallize into a grainy mess; swirling the pan is enough.
  • If your caramel seizes when you add the cream, just keep whisking—it will come back together, but it's a heart-stopping moment the first time it happens.
  • The chocolate layer needs to be truly cold before the caramel goes on, or you'll end up with a chocolate-caramel soup.
03 -
  • Buy chocolate you actually enjoy eating, because those few seconds of melting time will reward you with better flavor than budget-brand shortcuts.
  • A double boiler is essential for chocolate—direct heat burns it, and burnt chocolate is genuinely unsalvageable.
  • If the caramel seizes when you add cream, just keep whisking slowly and it will come back to a silky consistency.
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