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Overhead view of nut bars on a plate.

Dark Chocolate and Sea Salt Nut Bars


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  • Author: Lexi
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 bars 1x
  • Diet: Gluten Free

Description

These homemade Dark Chocolate and Sea Salt Nut Bars are crunchy, perfectly salty, and delicious. They have fewer than 10 ingredients, and the recipe is super simple and easy to follow! If you love KIND bars, this is the recipe for you!


Ingredients

Units Scale
  • 2 1/2 cups unsalted nuts of choice (we use 3/4 cup cashews, 3/4 cup peanuts and 1 cup almonds)
  • 1/2 cup puffed rice
  • 1/4 cup brown rice syrup
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • Optional: flaky salt for topping

Instructions

  1. Preheat oven to 325˚F / 160˚C.
  2. Spread the nuts into a single layer on a rimmed sheet pan and bake for 5-8 minutes, until fragrant and lightly browned. 
  3. Line an 8x8-inch pan with parchment paper and set aside.
  4. In a large mixing bowl, combine the nuts and puffed rice and toss to combine. 
  5. Add the brown rice syrup to a microwave-safe bowl and microwave for 30 seconds. (This loosens it up so it's easier to work with.) Whisk in the vanilla extract and salt until combined, then pour over the nut mixture and stir until evenly coated. 
  6. Transfer the nut mixture to the prepared pan and press into an even layer. 
  7. Bake for 18-20 minutes. Remove from the oven and let cool for ~30 minutes, then transfer to a cutting board. Cut in half lengthwise, then cut each half into 5-6 thin bars. Let cool completely. 
  8. Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30 second intervals, stirring well between each interval, until fully melted. Dip the bottom of each bar into the melted chocolate, then transfer to a baking sheet lined with parchment paper. 
  9. Drizzle the top of each bar with melted chocolate, then top with flaky salt. Refrigerate until the chocolate is set, then enjoy! 

Notes

Brown rice syrup: If you can't find any, you can try this recipe with honey instead. They may be a little stickier after baking.

Storage: Keep these stored in an airtight container at room temperature for up to a week, or in the freezer for up to several months. Separate the bars by layers of parchment paper to prevent sticking. 

Be sure to line your 8x8" pan with parchment paper and spray lightly with cooking spray to ensure the bars don't stick.

Adding some coconut oil to your dark chocolate will thin it out a bit, and help it set faster.

To make sure your bars don't have a large chocolate "foot", which happens when the chocolate runs off the bottom of the bars, make sure to let any excess chocolate drip off the bottom of the bar before placing it down.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 248
  • Sugar: 10.3 g
  • Sodium: 68.2 mg
  • Fat: 18.1 g
  • Carbohydrates: 17.3 g
  • Fiber: 3.2 g
  • Protein: 6.9 g