Layers of dark chocolate, buttery caramel, and crushed pistachios with flaky sea salt yield an indulgent treat.
# What You'll Need:
→ Chocolate Layer
01 - 10.5 oz high-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 (e.g., 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 a double boiler until smooth. Pour onto the prepared baking sheet and spread evenly to a 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 add heavy cream and sea salt, whisking constantly 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 chopped pistachios evenly over the caramel, then finish with flaky sea salt.
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.
