Dark Chocolate and Sea Salt Nut Bars Recipe
These homemade Dark Chocolate and Sea Salt Nut Bars are delightfully crunchy with the perfect balance of salty and sweet. Made with a blend of roasted nuts bound by brown rice syrup, then baked and coated with melted dark chocolate and a sprinkle of flaky sea salt, these bars are a delicious, wholesome snack reminiscent of popular store-bought nut bars but with fewer ingredients and no preservatives. Perfect for anyone craving a satisfying and nutritious treat.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 bars 1x
- Category: Snacks
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Nuts and Dry Ingredients
- 2 ½ cups unsalted nuts of choice (¾ cup cashews, ¾ cup peanuts, 1 cup almonds)
- ½ cup puffed rice
Binding and Flavoring
- ¼ cup brown rice syrup
- 1 ½ teaspoons vanilla extract
- ½ teaspoon sea salt
Chocolate Coating
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- Optional: flaky sea salt for topping
Instructions
- Preheat and roast nuts: Preheat your oven to 325˚F (160˚C). Spread the nuts evenly in a single layer on a rimmed baking sheet and roast for 5 to 8 minutes until fragrant and lightly browned, enhancing their flavor.
- Prepare pan and mix nuts: Line an 8×8-inch baking pan with parchment paper and lightly spray with cooking spray to prevent sticking. In a large bowl, combine the roasted nuts and puffed rice, tossing to mix thoroughly.
- Warm syrup and combine: Place the brown rice syrup in a microwave-safe bowl and microwave for 30 seconds to loosen its consistency. Whisk in the vanilla extract and sea salt until fully incorporated. Pour this syrup mixture over the nut and rice blend, stirring until everything is evenly coated.
- Press and bake mixture: Transfer the sticky nut mixture to the prepared pan and press it down firmly into an even and compact layer. Bake in the preheated oven for 18 to 20 minutes to set the bars.
- Cool and cut bars: Remove the pan from the oven and allow the bars to cool for about 30 minutes in the pan. Transfer to a cutting board and slice lengthwise in half, then cut each half into 5 to 6 thin bars. Let bars cool completely to firm up before proceeding.
- Melt chocolate and coat bars: Combine the chocolate chips and coconut oil in a microwave-safe bowl, melting in 30-second intervals, stirring well between each until smooth and fully melted. Dip the bottom of each bar into the melted chocolate, then place onto a parchment-lined baking sheet.
- Drizzle chocolate and add salt: Drizzle remaining melted chocolate over the tops of the bars and sprinkle with flaky sea salt for a tasty finishing touch. Refrigerate the bars until the chocolate is set, then serve and enjoy!
Notes
- If brown rice syrup is unavailable, honey can be used as a substitute, though bars may be slightly stickier.
- Store bars in an airtight container at room temperature for up to one week or freeze for several months; separate layers with parchment paper to prevent sticking.
- Ensure to line the baking pan well with parchment paper and lightly spray it to avoid sticking during baking.
- Adding coconut oil to the chocolate thins it and helps it set faster and smoother.
- Allow excess chocolate to drip off bars before placing them on parchment to avoid thick chocolate bottoms.
- Let bars cool completely before slicing to prevent crumbling and to achieve clean edges.
Keywords: dark chocolate nut bars, sea salt nut bars, homemade granola bars, gluten free snack, roasted nut bars, healthy snacks, easy homemade bars
