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

These bars are irresistible for several reasons:

They balance salty, sweet, and crunchy in every bite.
Made with whole nuts and dark chocolate for satisfying flavor and texture.
Simple to make with straightforward steps.
Great as an energizing snack or a homemade treat.
Easy to customize with your favorite nuts or toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups unsalted nuts of choice (such as 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 the 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 lightly toasted and fragrant.
Line an 8×8‑inch pan with parchment paper and set aside.
In a large bowl, combine the toasted nuts and puffed rice.
Microwave the brown rice syrup for about 30 seconds to loosen it up. Whisk in the vanilla and sea salt. Pour the syrup mixture over the nuts and puffed rice, stirring until evenly coated.
Transfer the mixture to the prepared pan and press firmly into an even layer.
Bake for 18–20 minutes. Remove and let cool for about 30 minutes, then transfer to a cutting board. Cut lengthwise in half, then each half into 5–6 bars. Let cool completely.
Melt the dark chocolate chips and coconut oil together in 30‑second microwave intervals, stirring until smooth. Dip the bottom of each bar in the melted chocolate, then place on a parchment‑lined tray.
Drizzle additional chocolate over the tops and sprinkle with flaky salt if desired. Refrigerate until the chocolate sets.

Servings and timing

Yield: About 10–12 bars
Prep time: ~20 minutes
Cook time: ~20 minutes
Total time: About 1 hour (including cooling)

Variations

Nut swaps: Use walnuts, pecans, pistachios, hazelnuts, or macadamia nuts instead of or in addition to the mix.
Different chocolate: Try semisweet or milk chocolate for a sweeter coating.
Binder swap: If you can’t find brown rice syrup, try honey or maple syrup (the bars may be a bit stickier).
Add‑ins: Mix in seeds, dried fruit, or even shredded coconut for extra texture and flavor.

Storage/Reheating

Store the bars in an airtight container at room temperature for up to a week. Place parchment paper between layers to prevent sticking. You can also freeze the bars for several months; thaw before serving.

FAQs

How long do these nut bars last?

These bars will keep in an airtight container at room temperature for about a week. If frozen, they can last for several months.

Can I make these bars without baking?

The cereal and nut base requires baking to help set and develop flavor, but you could explore no‑bake alternatives with different binders.

What is brown rice syrup and can I substitute it?

Brown rice syrup is a sticky sweetener made from brown rice and acts as the binder here. You can substitute honey or maple syrup, but the bars may be slightly stickier.

Are these bars gluten free?

Yes, as long as the nuts and puffed rice are certified gluten free.

Can I use only one type of nut?

Absolutely — using all almonds, all cashews, or any single nut you prefer works fine.

Can I make these vegan?

Yes. Use a vegan‑friendly chocolate and swap honey/brown rice syrup that meets your dietary needs.

How do I prevent the chocolate from melting off the bars?

After dipping or drizzling, chill the bars in the refrigerator to help the chocolate set firmly.

Is there a dairy‑free option?

Yes — these bars can be dairy free if you use dairy‑free dark chocolate.

What temperature should I bake the bars at?

Bake the bars at 325°F (160°C) for best texture and roasting results.

Can I add dried fruit to the bars?

Yes — dried cranberries, cherries, or apricots can be added, though they may change the texture slightly.

Conclusion

These Dark Chocolate and Sea Salt Nut Bars are a homemade favorite that balance crunchy nuts, sweet syrup, rich chocolate, and a pinch of salt. They’re simple to make, satisfying to eat, and perfect for snacks, lunchboxes, or on‑the‑go energy. With easy variations and solid storage options, they’re a recipe worth keeping in your rotation.