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Dark Chocolate and Sea Salt Nut Bars Recipe

Dark Chocolate and Sea Salt Nut Bars Recipe

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5.2 from 17 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 bars
  • Diet: Gluten Free

Description

These homemade Dark Chocolate and Sea Salt Nut Bars are crunchy, perfectly salty, and delicious. With fewer than 10 ingredients, this simple and easy-to-follow recipe makes a healthy snack bar similar to KIND bars. Featuring a mix of toasted nuts, puffed rice, sticky brown rice syrup, and a rich dark chocolate coating topped with flaky sea salt, these bars are gluten free and ideal for an energizing treat or snack.

Ingredients

Nut Mixture

  • 2 1/2 cups unsalted nuts of choice (3/4 cup cashews, 3/4 cup peanuts, 1 cup almonds)
  • 1/2 cup puffed rice

Binding and Flavor

  • 1/4 cup brown rice syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt

Chocolate Coating

  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • Optional: flaky salt for topping

Instructions

  1. Preheat and Toast Nuts: Preheat your oven to 325˚F (160˚C). Spread the nuts in a single layer on a rimmed baking sheet and toast for 5-8 minutes, until they become fragrant and lightly browned.
  2. Prepare Pan: Line an 8×8-inch baking pan with parchment paper and set aside. Lightly spray the parchment with cooking spray to prevent sticking.
  3. Combine Nut Mixture: In a large mixing bowl, toss the toasted nuts with the puffed rice to evenly distribute.
  4. Heat Syrup and Flavorings: Place the brown rice syrup in a microwave-safe bowl and microwave for 30 seconds to loosen it. Whisk in the vanilla extract and sea salt until well combined.
  5. Mix Binding with Nuts: Pour the syrup mixture over the nut and puffed rice mixture. Stir thoroughly to ensure all pieces are evenly coated.
  6. Press into Pan and Bake: Transfer the coated mixture into the prepared pan, pressing firmly into an even layer. Bake for 18-20 minutes. Remove from oven and allow to cool for about 30 minutes.
  7. Cut Bars: Transfer the cooled nut slab to a cutting board. Cut lengthwise in half, then slice each half into 5-6 thin bars. Let bars cool completely.
  8. Melt Chocolate: In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each until smooth and fully melted.
  9. Dip and Drizzle Chocolate: Dip the bottom of each bar into the melted chocolate, then place on a parchment-lined baking sheet. Drizzle chocolate over the tops of bars and sprinkle with flaky salt.
  10. Set and Serve: Refrigerate bars until chocolate sets solid, about 15-20 minutes. Enjoy your Dark Chocolate and Sea Salt Nut Bars!

Notes

  • If brown rice syrup is unavailable, honey can be substituted, though bars may be slightly stickier after baking.
  • Store bars in an airtight container at room temperature for up to one week or freeze for several months. Use parchment paper between layers to prevent sticking.
  • Lining the pan with parchment and spraying lightly helps prevent the bars from sticking.
  • Adding coconut oil to dark chocolate thins it for easier coating and faster setting.
  • Let excess chocolate drip off bars before placing them to avoid uneven ‘chocolate feet’ on bottoms.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Snack
  • Method: Baking, Melting
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 248
  • Sugar: 10.3 g
  • Sodium: 68.2 mg
  • Fat: 18.1 g
  • Saturated Fat: 7.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 17.3 g
  • Fiber: 3.2 g
  • Protein: 6.9 g
  • Cholesterol: 0 mg

Find it online: https://saraflavors.com/dark-chocolate-and-sea-salt-nut-bars-recipe/