It’s official. Everyone in our house is obsessed with salted caramel chocolate treats. My Salted Caramel Turtles should be put on an endangered list they disappear so quickly and these salted pistachio caramel bars almost caused a fight. Peace was achieved when I promised to make more :) I highly recommend silicon molds to make these bars and 4 hockey puck sized bars were made from this recipe. The bars can easily sliced into triangles for sharing.. to keep the peace!
Note: These bars are easy to make, but there is a key. Don’t let a single drop of water into the melted chocolate or you’ll have to start over.
- In a double boiler, melt the chocolate chips. (A stainless steel bowl placed over a pot of boiling water works well. Be careful to ensure no water gets into the chocolate.)
- Once melted reduce the heat for the double boiler to low to keep the chocolate warm and melted.
- In a small pot over medium heat, add the dulce de leche and stir frequently as it warms.
- Once it starts bubbling, stir constantly and continue to cook for 5 minutes. (Don’t stop stirring or it’ll burn.)
- Remove the caramel from the heat.
- Pour ⅓ of the melted chocolate as a first layer into your silicon molds.
- Sprinkle some chopped pistachio and fresh ground salt on top of the chocolate layer.
- Pour ½ of caramel on top of the pistachios. (It doesn’t have to be an smooth flat layer, I poured/drizzled.)
- Pour another ⅓ of the chocolate on top of the caramel.
- Sprinkle with chopped pistachio and fresh ground salt.
- Pour/drizzle the remaining ½ caramel as a layer.
- Place the remaining chocolate as the top layer.
- Optionally finish by sprinkling pistachio and salt on top of the chocolate.
- Place in the fridge to set and cool.
- Prior to serving remove from the fridge at least 15 minutes.