Why You’ll Love Dark Chocolate and Sea Salt Nut Bars Recipe

These bars strike the ideal balance between rich dark chocolate and salty, crunchy nuts. They’re great as a snack, lunchbox treat, or post‑workout bite — and you control the ingredients so they’re cleaner and more wholesome than many packaged bars.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups unsalted nuts of choice (we use ¾ cup cashews, ¾ cup peanuts and 1 cup almonds)
½ cup puffed rice
¼ cup brown rice syrup
1 ½ teaspoons vanilla extract
½ teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Optional: flaky salt for topping

Directions

Preheat your oven to 325°F (160°C).
Spread the nuts in a single layer on a rimmed baking sheet and bake for 5–8 minutes, until fragrant and lightly browned.
Line an 8×8‑inch pan with parchment paper and set aside.
In a large bowl, combine the toasted nuts and puffed rice.
Heat the brown rice syrup in a microwave‑safe bowl for about 30 seconds, then whisk in the vanilla and sea salt.
Pour the syrup mixture over the nut mixture and stir until everything is evenly coated.
Press this mixture into the prepared pan in an even layer.
Bake for 18–20 minutes. Let cool about 30 minutes, then transfer to a cutting board and cut into 10–12 thin bars.
Melt chocolate chips with coconut oil in 30‑second intervals, stirring between each until smooth. Dip the bottom of each bar into the melted chocolate, place on parchment, and drizzle more chocolate on top. Add flaky salt if you like.
Chill until the chocolate sets, then enjoy.

Servings and timing

Serves about 10–12 bars.
Prep time: ~20 minutes.
Cook time: ~20 minutes.
Total time: ~1 hour (including cooling).

Variations

Swap in maple syrup or honey instead of brown rice syrup for a different sweetness.
Use a mix of seeds like pumpkin or sunflower for a nut-free version.
Stir in dried fruit like cranberries or chopped apricots for a chewy texture.
Try white or milk chocolate for a different flavor twist.
Add a pinch of cinnamon or cayenne for a spiced kick.

Storage/Reheating

Store the bars in an airtight container layered with parchment paper to prevent sticking. They’ll keep at room temperature for about a week, or in the freezer for several months. There’s no reheating needed — just let frozen bars thaw briefly before eating.

FAQs

How long do these nut bars last?

Stored in an airtight container, they keep about a week at room temperature and much longer in the freezer.

Can I use honey instead of brown rice syrup?

Yes — honey or maple syrup works, but the texture may be slightly stickier.

Are these bars gluten‑free?

Yes, if all ingredients used (like puffed rice) are certified gluten‑free.

Can I use different nuts?

Absolutely. Walnuts, pecans, pistachios, or hazelnuts all work well.

Do I have to bake the bars?

Baking helps toast the nuts and set the bars, but you could use pre‑toasted nuts and chill instead.

What chocolate is best?

Dark chocolate gives rich flavor, but semi‑sweet or milk chocolate are fine options too.

Can I make these vegan?

Yes — use vegan chocolate chips and a vegan syrup substitute like brown rice or maple syrup.

How do I cut the bars cleanly?

Chill the slab well before cutting and use a sharp knife, wiping it between cuts.

Can I add other mix‑ins?

You can add seeds, dried fruit, or coconut flakes for extra texture.

Why are mine crumbly?

Make sure the mixture is well coated and pressed firmly before baking. More syrup can help bind.

Conclusion

These Dark Chocolate and Sea Salt Nut Bars are a delicious homemade alternative to store‑bought snack bars. They’re packed with nuts, rich chocolate, and just the right touch of salt — perfect for snacks, lunch boxes, or on‑the‑go energy. With simple ingredients and easy steps, they’re a recipe you’ll come back to again and again.