Dark Chocolate Sea Salt Bars

These Dark Chocolate and Sea Salt Nut Bars are the perfect crunchy and salty treat that feels indulgent without being complicated. Made with simple ingredients and a straightforward approach, they strike a balance between wholesome and delicious that I find irresistible. Whenever I make these, they disappear quickly because they satisfy that craving for something sweet and nutty without going overboard.

I remember the first time I tried these bars I was surprised how much they tasted like store-bought but fresher and with a homemade touch that my family loved

Gather Your Ingredients

• Two and a half cups unsalted nuts of choice: combining cashews peanuts and almonds for a mix of flavors and textures
• Half a cup puffed rice: adds crunch and lightness to balance the nuts
• Quarter cup brown rice syrup: to bind the bars and provide mild sweetness opt for a good quality syrup or substitute with honey
• One and a half teaspoons vanilla extract: infuses a warm aromatic note enhancing overall flavor
• Half teaspoon sea salt: brightens the sweetness and complements the dark chocolate
• One cup dark chocolate chips: for coating and drizzling choose 70 percent cocoa or higher for rich flavor
• Two teaspoons coconut oil: to melt with chocolate for smooth texture and quicker setting
• Optional flaky salt for topping: adds a final burst of salty crunch

How to Make It

Toast the Nuts:

Preheat your oven to 325 degrees Fahrenheit or 160 degrees Celsius. Spread the nuts evenly on a rimmed baking sheet and bake them for about five to eight minutes until they become fragrant and lightly browned. This step enhances their natural flavor and texture.

Prepare the Pan:

Line an eight by eight inch pan with parchment paper and set it aside. Make sure the paper extends over the sides to help lift the bars out easily later on.

Mix Nuts and Puffed Rice:

In a large bowl combine the toasted nuts and puffed rice then toss to distribute evenly. This mix forms the base of your bars.

Heat the Syrup:

Place the brown rice syrup in a microwave-safe bowl and warm it for thirty seconds to loosen. Whisk in the vanilla extract and sea salt to fully combine the flavors before pouring this golden mixture over the nut and puffed rice blend. Stir well to ensure every piece is coated.

Press and Bake:

Transfer the mixture to your prepared pan press it firmly and evenly to compact the ingredients. Bake for eighteen to twenty minutes to set the bars and deepen their flavor. Remove from the oven and allow to cool for around thirty minutes.

Cut the Bars:

Once cooled sufficiently lift from the pan using the parchment ends transfer to a cutting board and slice in half lengthwise then divide each half into five to six thinner bars. Let them cool completely to firm up before moving on to chocolate.

Melt the Chocolate:

Combine the chocolate chips and coconut oil in a microwave-safe bowl heat in thirty-second intervals stirring in between until fully melted and smooth. This mixture will be used for dipping and drizzling.

Coat and Decorate:

Dip the bottom of each nut bar into the melted chocolate coating them about halfway then place on a parchment-lined baking sheet. Drizzle more chocolate on top and sprinkle flaky salt while still wet to finish with a crunchy salty accent. Refrigerate until the chocolate sets firmly and enjoy.

My favorite part of this recipe has to be the combination of dark chocolate and sea salt. The salty crunch balanced with bitter smooth chocolate always reminds me of cozy winter evenings spent sharing treats with friends around the fire.

Flavor Boosters

These bars are perfect for a quick breakfast on the go or an afternoon snack paired with a cup of tea or coffee. They also work well chopped into yogurt or sprinkled over ice cream for a crunchy topping.

Serving Suggestions

Nut and seed bars have long been a staple in many cultures as portable energy food. This recipe takes inspiration from popular commercial bars but offers a homemade wholesome twist that lets you control the ingredients.

Creative Twists

Swap nuts according to what is freshest or on sale. In colder months try adding warming spices like cinnamon or ginger to the syrup mix. For a summer twist include dried fruit for extra chewiness and sweetness.

These bars combine simplicity with rich flavor and satisfying texture that makes them a perfect treat anytime.

Recipe FAQs

→ What nuts are best for these bars?

Use a mix of unsalted cashews, peanuts, and almonds for the best texture and flavor combination.

→ Can I substitute brown rice syrup?

Yes, honey can be used as a substitute, but expect a stickier texture after baking.

→ How do I store the bars for freshness?

Store in an airtight container at room temperature for up to a week or freeze for several months.

→ Why add coconut oil to the chocolate?

Coconut oil helps thin the melted chocolate, making it easier to coat the bars and allowing it to set smoothly.

→ How can I avoid excess chocolate dripping off the bars?

Let excess chocolate drip off the bars before placing them on parchment to prevent large chocolate puddles underneath.

→ Can I use other nuts or seeds?

Absolutely, feel free to swap nuts according to your preference, ensuring they are unsalted and roughly the same size.