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5 from 1 vote

Dark Chocolate Bark with Pistachios and Sea Salt Recipe

makes 1¼ pounds of bark, about 12-14 pieces
Course: Dessert
Cuisine: American
Keyword: chocolate, nuts


  • 16 ounces high quality dark chocolate at least 60% cacao
  • 2 cups pistachios shelled, roasted, and salted, divided
  • flaky or coarse sea salt for sprinkling on top like Maldon


  • Line a baking sheet with parchment paper.
  • Melt the chocolate in a microwave-safe bowl in 30-second intervals in a microwave oven, stirring between each interval. Stop microwaving once 80% of the chocolate is melted. Stir until all of the chocolate is melted. My microwave oven melted the dark chocolate in 2:30 minutes.
  • Stir half the chopped pistachios (1 cup) into the melted dark chocolate.
  • Pour melted dark chocolate with pistachios on parchment-lined baking sheet and spread into an even layer about ⅛" thick, shaping sides into a rectangle if you can. Scatter remaining 1 cup of pistachios evenly over the chocolate. Sprinkle with flaky sea salt. Let chocolate cool completely, then break or cut into pieces.
  • Pistachio Sea Salted Dark Chocolate Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment. Do not refrigerate.
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