Dark Chocolate Sea Salt Bars (Print-Friendly Recipe)

Crunchy bars featuring dark chocolate, nuts, and sea salt, perfect for a gluten-free snack option.

# Ingredients List:

→ Nuts

01 - ¾ cup unsalted cashews
02 - ¾ cup unsalted peanuts
03 - 1 cup unsalted almonds

→ Other dry ingredients

04 - ½ cup puffed rice
05 - ½ teaspoon sea salt

→ Binders and flavorings

06 - ¼ cup brown rice syrup
07 - 1½ teaspoons vanilla extract

→ Chocolate coating

08 - 1 cup dark chocolate chips
09 - 2 teaspoons coconut oil

→ Optional toppings

10 - Flaky salt for garnish

# How to Make It:

01 - Preheat the oven to 325°F. Spread nuts evenly on a rimmed baking sheet and toast for 5 to 8 minutes until fragrant and lightly browned.
02 - Line an 8x8-inch pan with parchment paper and set aside.
03 - In a large bowl, mix the toasted nuts with puffed rice until evenly combined.
04 - Microwave brown rice syrup in a microwave-safe bowl for 30 seconds to soften. Whisk in vanilla extract and sea salt until well blended.
05 - Pour the syrup mixture over the nut and puffed rice blend, stirring until all ingredients are thoroughly coated.
06 - Transfer the mixture to the prepared pan and press into an even layer. Bake for 18 to 20 minutes, then remove and cool for approximately 30 minutes.
07 - Once cooled, transfer to a cutting board, cut lengthwise in half, then slice each half into 5 to 6 thin bars. Allow bars to cool completely.
08 - Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted and smooth.
09 - Dip the bottom of each bar into melted chocolate, place on parchment paper-lined sheet, then drizzle remaining chocolate over the tops. Sprinkle with flaky salt if desired.
10 - Refrigerate bars until the chocolate is fully set before serving.

# Extra Information:

01 - Substitute honey for brown rice syrup if unavailable, noting the bars may be stickier after baking.
02 - Store bars in an airtight container at room temperature for up to one week or freeze for several months, separating layers with parchment paper to prevent sticking.
03 - Lightly spray parchment paper-lined pan before pressing mixture to prevent sticking.
04 - Adding coconut oil to the chocolate thins it and speeds setting.
05 - Allow excess chocolate to drip off bars before placing on parchment to avoid a thick chocolate layer underneath.

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