Dark Chocolate Sea Salt Nut Bars (Print-Friendly Recipe)
Crunchy bars combining dark chocolate, assorted nuts, and a touch of sea salt for a perfect salty-sweet bite.
# Ingredients List:
→ Bar Ingredients
01 -
3/4 cup raw cashews
02 -
3/4 cup raw peanuts
03 -
1 cup whole almonds
04 -
1/2 cup puffed rice cereal
05 -
1/4 cup brown rice syrup
06 -
1 1/2 teaspoons pure vanilla extract
07 -
1/2 teaspoon fine sea salt
→ Chocolate Coating
08 -
1 cup dark chocolate chips
09 -
2 teaspoons coconut oil
→ Finishing
10 -
Flaky sea salt, for topping (optional)
# How to Make It:
01 -
Preheat oven to 325°F. Spread cashews, peanuts, and almonds in a single layer on a rimmed baking sheet. Bake for 5 to 8 minutes until aromatic and lightly golden. Remove from oven and cool slightly.
02 -
Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal, and set aside.
03 -
In a large mixing bowl, combine toasted nuts and puffed rice cereal. Toss gently until well distributed.
04 -
Microwave brown rice syrup for 30 seconds in a microwave-safe bowl to loosen. Whisk in vanilla extract and fine sea salt until homogenous. Pour over nut mixture and stir until fully coated.
05 -
Transfer mixture to prepared pan. Press firmly into an even layer using a flat spatula or the back of a measuring cup.
06 -
Bake for 18 to 20 minutes at 325°F. Remove from oven and cool in the pan for approximately 30 minutes.
07 -
Lift bars out of pan using the parchment overhang. Place on a cutting board. Cut lengthwise in half, then slice each half crosswise into 5 to 6 thin bars. Allow to cool completely.
08 -
Place dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until chocolate is melted and smooth.
09 -
Dip the bottom of each bar into melted chocolate. Tap gently to remove excess, then transfer to a parchment-lined baking sheet.
10 -
Drizzle remaining melted chocolate over tops of bars. Sprinkle with flaky sea salt if desired. Refrigerate bars until chocolate sets completely before serving.
# Extra Information:
01 -
If brown rice syrup is unavailable, substitute with honey, noting the bars may be stickier.
02 -
Bars stay fresh in an airtight container at room temperature for one week or frozen for several months; use parchment paper between layers to prevent sticking.
03 -
Spraying parchment paper with a light coating of cooking spray helps ensure easy release.
04 -
Integrating coconut oil into chocolate creates a smoother, quicker setting dip.
05 -
Allow chocolate to drip off before placing bars on the tray to avoid excess pooling.