Dark Chocolate and Sea Salt Nut Bars

Why You’ll Love This Recipe

These nut bars are incredibly easy to make with simple pantry ingredients. The combination of roasted nuts and puffed rice creates a delicious crunch, while brown rice syrup binds everything together into perfectly chewy bars. The dark chocolate coating adds richness, and a sprinkle of flaky sea salt enhances every bite.

They’re ideal for meal prep, lunchboxes, after-school snacks, or a quick energy boost during the day. You can customize the nut mixture to suit your taste, making this recipe versatile and adaptable.

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 teaspoon vanilla extract
½ teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Optional: flaky salt for topping

Directions

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 toasted nuts and puffed rice. Toss to mix evenly.

5. Add the brown rice syrup to a microwave-safe bowl and microwave for 30 seconds to loosen. Whisk in the vanilla extract and sea salt until fully combined. Pour over the nut mixture and stir until everything is evenly coated.

6. Transfer the mixture to the prepared pan and press firmly into an even layer.

7. Bake for 18–20 minutes. Remove from the oven and let cool for about 30 minutes. Transfer to a cutting board, cut in half lengthwise, then slice each half into 5–6 thin bars. Allow to cool completely.

8. Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Dip the bottom of each bar into the melted chocolate and place on a parchment-lined baking sheet.

9. Drizzle remaining chocolate over the tops and sprinkle with flaky salt if desired. Refrigerate until the chocolate is fully set, then serve.

Servings and timing

Servings: 10 bars
Prep time: 15 minutes
Cook time: 25–30 minutes
Cooling time: 30–45 minutes
Total time: About 1 hour 15 minutes

Variations

Swap the nuts with your favorites such as walnuts, pecans, or hazelnuts for a different flavor profile.
Add dried fruit like chopped cranberries or cherries for a sweet contrast.
Stir in a tablespoon of chia seeds or flaxseeds for added texture.
Use milk chocolate instead of dark chocolate for a sweeter finish.
Drizzle white chocolate over the top for a decorative touch.

Storage/Reheating

Store the bars in an airtight container at room temperature for up to 5 days. If your kitchen is warm, keep them refrigerated to prevent the chocolate from melting.

For longer storage, place the bars in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary, but if you prefer a slightly softer texture, let refrigerated bars sit at room temperature for 10–15 minutes before enjoying.

FAQs

Can I use honey instead of brown rice syrup?

Yes, honey can be used as a substitute, but it will slightly alter the flavor and make the bars a bit softer.

Can I make these bars vegan?

Yes, just ensure your dark chocolate chips are dairy-free.

Why do I need to toast the nuts?

Toasting enhances the flavor and adds extra crunch to the bars.

Can I skip the chocolate coating?

Absolutely. The bars are delicious on their own without the chocolate layer.

How do I prevent the bars from crumbling?

Press the mixture firmly into the pan and allow it to cool completely before slicing.

Can I use a different pan size?

An 8x8-inch pan works best for thick bars. A larger pan will result in thinner bars.

Are these bars gluten-free?

Yes, as long as your puffed rice and chocolate chips are certified gluten-free.

Can I add protein powder?

Yes, but add only a small amount and consider increasing the syrup slightly to maintain binding.

How do I get clean cuts?

Use a sharp knife and wipe it clean between slices for neat edges.

Can I double the recipe?

Yes, double the ingredients and use a 9x13-inch pan for best results.

Conclusion

Dark Chocolate and Sea Salt Nut Bars are a perfect combination of crunchy nuts, chewy texture, and rich chocolate. Easy to customize and simple to prepare, they make a satisfying snack or dessert you can feel good about sharing. Once you try them, they’re sure to become a regular in your homemade treat rotation.

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These Dark Chocolate and Sea Salt Nut Bars are crunchy, chewy, and perfectly balanced between sweet and salty. Loaded with roasted nuts, puffed rice, and a smooth dark chocolate coating, they make a wholesome yet indulgent snack or dessert.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 bars
• Category: Snack
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

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

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Instructions

1. Preheat oven to 325°F (160°C).
2. Spread the nuts in a single layer on a rimmed baking sheet 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 bowl, combine the toasted nuts and puffed rice.
5. Microwave the brown rice syrup for 30 seconds to loosen. Whisk in the vanilla extract and sea salt. Pour over the nut mixture and stir until evenly coated.
6. Transfer the mixture to the prepared pan and press firmly into an even layer.
7. Bake for 18–20 minutes. Cool for about 30 minutes, then remove from the pan. Cut in half lengthwise and slice each half into 5 bars. Let cool completely.
8. Melt the dark chocolate chips and coconut oil in 30-second microwave intervals, stirring between each, until smooth.
9. Dip the bottom of each bar into the melted chocolate and place on a parchment-lined sheet. Drizzle remaining chocolate over the tops and sprinkle with flaky salt if desired.
10. Refrigerate until the chocolate is set, then serve.

Notes

• Swap in walnuts, pecans, or hazelnuts for different flavor variations.
• Add chopped dried cranberries or cherries for sweetness.
• Stir in 1 tablespoon chia seeds or flaxseeds for added texture.
• Use milk chocolate for a sweeter finish or drizzle white chocolate for decoration.
• Store in an airtight container at room temperature for up to 5 days or refrigerate in warm climates.
• Freeze for up to 2 months and thaw at room temperature before serving.

Nutrition

• Serving Size: 1 bar
• Calories: 320 kcal
• Sugar: 14 g
• Sodium: 120 mg
• Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 0 mg