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Dark Chocolate Bark with Pistachios and Sea Salt

Quick & Easy 8 servings


  • Vegetable cooking spray
  • ¼ cup shelled pistachios, chopped
  • ¼ teaspoon sea salt
  • 8 ounces dark chocolate (60-70 percent cocao), melted


Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer. Sprinkle with pistachios and sea salt. Chill in fridge until set, about 30 minutes. Peel off parchment, and break into pieces.


Try different combinations of toppings: nuts, dried fruit, unsweetened coconut, orange zest or peppermint candies.

Photography: Bill Nellans

Food stylist: Jennifer Nellans

Nutrition Per Serving

  • 172 calories
  • 11g fat
  • 1mg cholesterol
  • 75mg sodium
  • 18g carbohydrate
  • 14g sugar
  • 3g fiber
  • 2g protein