Introduction

These homemade Dark Chocolate and Sea Salt Nut Bars are crunchy and perfectly balanced with salty and sweet flavors. Made with just a handful of simple ingredients, they’re easy to prepare and a delicious alternative to store-bought snack bars. If you enjoy KIND bars, this recipe is sure to become a favorite!

A white plate holds several rectangular nut bars arranged overlapping each other, each bar has two main layers; the bottom layer is a smooth dark brown chocolate base, and the top layer is a mix of whole and halved light brown and reddish almonds, and peanuts tightly packed together. Dark chocolate is drizzled over the top in thin lines, with small sprinkles of coarse white salt scattered on the nuts. The white plate sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups unsalted nuts of choice (we use ¾ cup cashews, ¾ cup peanuts, and 1 cup almonds)
½ cup puffed rice
¼ cup brown rice syrup
1 ½ teaspoons vanilla extract
½ teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Optional: flaky salt for topping

Instructions

Step 1: Preheat your oven to 325˚F (160˚C). Spread the nuts in a single layer on a rimmed baking sheet and roast for 5-8 minutes, until fragrant and lightly browned.
Step 2: Line an 8×8-inch pan with parchment paper and set aside. In a large bowl, combine the roasted nuts and puffed rice, tossing to mix evenly.
Step 3: Place the brown rice syrup in a microwave-safe bowl and heat for 30 seconds to loosen it. Whisk in the vanilla extract and sea salt until blended, then pour over the nut mixture. Stir well to coat everything evenly.
Step 4: Transfer the coated mixture to the prepared pan and press firmly into an even layer.
Step 5: Bake for 18-20 minutes. Remove from the oven and let cool for about 30 minutes. Then, transfer to a cutting board, cut in half lengthwise, and slice each half into 5-6 thin bars. Allow the bars to cool completely.
Step 6: Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted. Dip the bottom of each bar into the melted chocolate, then place them on a parchment-lined baking sheet.
Step 7: Drizzle more melted chocolate over the tops of the bars and sprinkle with flaky salt if desired. Refrigerate until the chocolate is set, then enjoy!

Tips & Variations

Use any combination of nuts you like, such as walnuts, pecans, pistachios, hazelnuts, or macadamia nuts.
If you prefer, substitute milk or semisweet chocolate instead of dark chocolate, or skip the chocolate entirely.
If you can’t find brown rice syrup, honey or maple syrup can be used, though the bars may be slightly stickier and less firm.
Line your pan with parchment and lightly spray it to prevent sticking.
Add coconut oil to melted chocolate to thin it and help it set faster.
Let excess chocolate drip off bars before placing them down to avoid a thick chocolate “foot.”
Sprinkle flaky salt on top for a delightful salty contrast.

Storage

Store the bars in an airtight container with parchment paper between layers to prevent sticking. Keep them at room temperature for up to one week or freeze for several months. If frozen, thaw before serving. The chocolate coating may firm slightly when refrigerated or frozen.

How to Serve

A rectangular nut bar cut into six equal pieces sits on parchment paper over a wooden board on a white marbled surface. The bar has one thick visible layer filled with whole almonds, cashews, peanuts, and walnuts tightly packed together, showing varying shades of brown and tan with a glossy, slightly sticky texture holding the nuts together. Visible knife cut lines separate the pieces clearly. The overall look is rich and crunchy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use honey instead of brown rice syrup?

Yes, honey can be used as a substitute, but the bars might be a bit stickier and less firm compared to using brown rice syrup.

How do I prevent the chocolate from dripping too much on the bars?

After dipping, hold the bar over the bowl and let excess chocolate drip off before placing it on parchment. This helps avoid a thick chocolate layer on the bottom.