Dark Chocolate Sea Salt Nut Bars

These Dark Chocolate and Sea Salt Nut Bars are my ultimate go-to when I want something snack-worthy that feels a little fancy but takes almost zero fuss. Packed with toasted nuts and bits of crisp puffed rice, each bar delivers a beautiful balance of sweet chocolate with just the right sprinkle of sea salt. You get all the texture and indulgence of a store-bought bar for a fraction of the cost and effort.

Nothing makes my house smell better than nuts toasting in the oven and fresh chocolate cooling on the counter. Once I began making these bars for friends and family, store-bought versions never compared.

Gather Your Ingredients

• Cashews: choose unsalted and check for freshness as these add creamy crunch
• Peanuts or your favorite mix: aim for roasted unsalted for best flavor
• Almonds: look for raw or lightly roasted to avoid too much salt
• Puffed rice: brings lightness and that classic bar texture
• Brown rice syrup: acts as the glue for binding leave out if you want the bars less sticky
• Vanilla extract: boosts the depth of sweetness always use pure for best results
• Sea salt: picks up the nuts’ flavors and enhances the chocolate choose flaky or fine
• Dark chocolate chips: richer than milk chocolate pick chips with sixty percent cacao minimum
• Coconut oil: helps the chocolate set with a glossy finish
• Flaky salt (optional): on top draws out flavors and adds beautiful crunch

How to Make It

Prep the Nuts:

Preheat your oven to 325 F or 160 C. Place your nuts in a single layer on a rimmed baking sheet. Bake for five to eight minutes until they are golden and fragrant. Stir halfway through for even toasting then cool slightly.

Line the Pan:

Lay parchment paper flat in an eight by eight inch baking pan. Leave enough overhang on the sides for easy removal. You can spritz with a bit of cooking spray if your parchment paper shifts.

Mix the Dry Ingredients:

In a large mixing bowl toss together the toasted nuts and puffed rice. Coat well so everything is evenly distributed.

Make the Syrup Mixture:

Microwave brown rice syrup for about thirty seconds so it is loosened. Whisk in vanilla extract and sea salt until fully combined.

Combine and Coat:

Pour the syrup mixture over the nut and rice blend. Stir thoroughly with a sturdy spatula until every piece is glossy and coated.

Shape and Pack:

Scoop the mixture into the prepared lined pan. Press it down firmly with a spatula or damp hands. Get everything as even as possible from corner to corner for uniform bars.

Bake and Cool:

Bake your packed mixture for eighteen to twenty minutes. The bars are ready when the edges are golden. Let them cool in the pan for at least thirty minutes so they firm up before cutting.

Slice into Bars:

Turn the cooled slab onto a cutting board. Slice lengthwise down the center then cut each half into five or six bars. Make sure the bars are completely cool before moving to the next step.

Melt the Chocolate:

Place chocolate chips and coconut oil in a microwave safe bowl. Heat in thirty second bursts stirring after each until the mixture is smooth and shiny.

Dip and Drizzle:

Dip the bottoms of each bar into the melted chocolate. Set on a parchment lined tray. Drizzle remaining chocolate over the tops with a fork then sprinkle with flaky salt if using.

Chill and Set:

Refrigerate the finished bars until the chocolate has fully set. Store in the fridge or at cool room temperature.

I always reach for the sea salt right at the end because nothing makes the chocolate pop more. The moment my sister tasted one of these bars with that little sparkle of sea salt on top she pronounced them better than anything she had ever picked up at a coffee shop.

Flavor Boosters

Honey can replace brown rice syrup if that’s all you have but expect a little more stickiness. Agave nectar can work for a vegan option. Mix up the nuts and even add pumpkin seeds or dried cranberries for your own twist. Use any quality dark chocolate for dipping.

Serving Suggestions

These bars are great as a quick breakfast or tucked into lunchboxes. They make an impressive addition to a brunch plate next to fruit and coffee. My favorite way is with a cold glass of oat milk as a pick me up on a busy afternoon.

Creative Twists

Switch up the nuts according to what’s freshest in the market. Add a sprinkle of cinnamon and pumpkin seeds in fall. Try chopped dried cherries and pistachios in winter. Coconut and dried mango in summer make for a tropical spin.

I keep a batch of these nut bars hidden in the freezer for surprise guests or just an emergency chocolate fix and they taste just as good months later.

Common Questions About the Recipe

→ What nuts work best in these bars?

Cashews, peanuts, and almonds provide great flavor and texture, but you can use any of your favorite nuts.

→ Can I substitute brown rice syrup?

Honey is a possible alternative, though bars may turn out stickier and a bit sweeter than with brown rice syrup.

→ How do I prevent the bars from sticking?

Line your pan with parchment paper and apply a light spray of oil to keep bars from sticking during baking and cutting.

→ Why add coconut oil to melted chocolate?

Coconut oil thins the chocolate, making it easier to dip and helps it set quickly for a smooth finish on each bar.

→ How should I store the bars?

Keep bars in an airtight container at room temperature for up to a week, or freeze them for longer storage.

→ What does the sea salt add?

Sea salt enhances the chocolate and nut flavors, providing a balanced contrast to the sweetness for a tastier treat.