Line a baking sheet with parchment paper and set aside.

In a double boiler, melt the milk chocolate until it’s smooth and free of lumps.

Pour the chocolate onto the baking sheet that has been lined with parchment paper and using an offset spatula, smooth the chocolate out in a thin layer. Aim for ¼ inch thick.

Next, sprinkle the pistachios evenly over the melted chocolate, followed by the sea salt.

Place the baking sheet in your refrigerator to let the chocolate set. At least an hour should be fine!

Next, loosely, and randomly, break the bark into pieces. Store in a sealed container.