This dark chocolate pistachio bark is a quick and easy holiday treat or edible gift idea featuring the herbal elegance of Aegean Salt. Rich dark chocolate melts beautifully with buttery caramel-coated pistachios for a crunchy, sweet-and-salty finish. A sprinkle of thyme-laced salt adds Mediterranean flair, elevating this homemade chocolate bark from simple to sophisticated. It’s perfect for festive gatherings, dessert platters, or thoughtful DIY gifts that keep well in the fridge.
Here's an easy treat to make for the holidays - or any time of year! It keeps well in the fridge and is also a lovely gift for a party or festive occasion. The thyme in the Aegean Salt pairs well with earthy richness of pistachios. And who doesn't love a sweet & salty treat?
Ingredients
½ cup sugar
1 tablespoon unsalted butter
1½ cups lightly toasted pistachios
1 pound good-quality dark chocolate (62%-70% cacao), finely chopped
Line a baking sheet with parchment. Combine sugar with 2 tablespoons water in a small saucepan. Stir over medium-low heat until sugar dissolves. Bring to a boil and cook, occasionally swirling the pan (no need to stir anymore) until caramel is dark amber, about 5 minutes. Remove from heat. Immediately add butter; whisk until melted. Add pistachios; stir until well coated. Transfer to lined baking sheet, spreading out to separate nuts. Let cool. Break up any large clumps of nuts. Reserve ¼ of the nuts to sprinkle on top.
Stir the chocolate in a medium bowl set over a saucepan of simmering water until melted. Remove from heat, add nuts from baking sheet, and stir quickly to combine. Spread chocolate-nut mixture on same baking sheet, keeping nuts in a single layer. Top with the reserved nuts; sprinkle with Aegean Salt. Chill until chocolate is set, about 3 hours.
Break bark into pieces and store between layers of parchment or waxed paper in the fridge.
Can be made 1 week ahead. Keep chilled.
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2 comments
Susan: March 02, 2025
Susan from the Curio Kitchen, here!
Thanks so much for your kind words and great ideas, Laura!
Laura MacDougall: March 02, 2025
Adding rose petals, a bit of ground coffee works well here too with the pistachio and salt. OR Orange peel, or the lavendar too. Love your ideas, spice blends and creativity.
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Susan from the Curio Kitchen, here!
Thanks so much for your kind words and great ideas, Laura!
Adding rose petals, a bit of ground coffee works well here too with the pistachio and salt. OR Orange peel, or the lavendar too. Love your ideas, spice blends and creativity.