Dark Chocolate Sea Salt Bars (Print-Friendly Version)
Crunchy nut bars packed with dark chocolate and sea salt for an irresistible sweet-salty balance.
# Ingredients You’ll Need:
→ Nuts and grains
01 -
2 1/2 cups unsalted mixed nuts (3/4 cup cashews, 3/4 cup peanuts, 1 cup almonds)
02 -
1/2 cup puffed rice
→ Sweeteners and flavorings
03 -
1/4 cup brown rice syrup
04 -
1 1/2 teaspoons vanilla extract
05 -
1/2 teaspoon sea salt
→ Chocolate coating
06 -
1 cup dark chocolate chips
07 -
2 teaspoons coconut oil
→ Optional toppings
08 -
Flaky sea salt
# How to Make It:
01 -
Preheat oven to 325°F. Spread nuts in a single layer on a rimmed baking sheet and toast for 5 to 8 minutes until fragrant and lightly browned.
02 -
Line an 8x8-inch baking pan with parchment paper and lightly spray to prevent sticking.
03 -
In a large bowl, mix toasted nuts with puffed rice until evenly distributed.
04 -
Microwave brown rice syrup in a microwave-safe bowl for 30 seconds to loosen. Whisk in vanilla extract and sea salt until combined.
05 -
Pour syrup mixture over nuts and puffed rice, stirring to coat thoroughly.
06 -
Transfer mixture to prepared pan, pressing evenly into layer. Bake for 18 to 20 minutes, then cool for approximately 30 minutes.
07 -
Transfer cooled slab to a cutting board. Slice lengthwise in half, then cut each half into 5 to 6 thin bars. Allow to cool completely.
08 -
In a microwave-safe bowl, combine dark chocolate chips with coconut oil. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
09 -
Dip bottom of each bar into melted chocolate, then place on parchment-lined baking sheet. Drizzle remaining chocolate over tops and sprinkle with flaky salt.
10 -
Refrigerate bars until chocolate is firm. Serve chilled or at room temperature.
# Extra Tips:
01 -
Brown rice syrup can be substituted with honey, though bars may be stickier. Store bars at room temperature in an airtight container up to one week or freeze for longer storage, separating layers with parchment paper.
02 -
Adding coconut oil thins melted chocolate, helping it set faster and creating a smoother coating.
03 -
Allow excess chocolate to drip off bars when dipping to avoid large chocolate pooling on bottoms.