Dark Chocolate and Sea Salt Nut Bars

These Dark Chocolate and Sea Salt Nut Bars are crunchy, sweet, and salty in all the right ways. Packed with wholesome ingredients like almonds, cashews, peanuts, and puffed rice, they’re a homemade take on the popular KIND bars—with fewer than 10 ingredients and a simple, no-fuss method.

Why You’ll Love This Recipe

If you love the texture and flavor of store-bought nut bars, this recipe offers a healthier, more customizable alternative that’s just as satisfying. These bars are naturally gluten-free, easy to make in batches, and perfect for meal prepping snacks throughout the week. The dark chocolate coating and sprinkle of flaky sea salt elevate them from a simple snack to a crave-worthy treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted nuts (such as almonds, peanuts, and cashews)
• Puffed rice
• Brown rice syrup (or substitute with honey)
• Vanilla extract
• Sea salt
• Dark chocolate chips
• Coconut oil
• Flaky salt (optional, for topping)

directions

1. Preheat the oven: Set oven to 325˚F (160˚C). Line an 8×8-inch baking pan with parchment paper and lightly spray with cooking spray.
2. Toast the nuts: Spread the mixed nuts in a single layer on a rimmed baking sheet and toast in the oven for 5–8 minutes until fragrant and lightly browned. Let cool slightly.
3. Combine ingredients: In a large mixing bowl, combine the toasted nuts and puffed rice. Toss to distribute evenly.
4. Prepare syrup mixture: Microwave the brown rice syrup for 30 seconds to loosen. Whisk in the vanilla extract and sea salt.
5. Mix and press: Pour the syrup mixture over the nut blend and stir until all ingredients are well coated. Transfer the mixture into the prepared pan and press down firmly into an even layer.
6. Bake: Bake the bars for 18–20 minutes. Remove from the oven and cool in the pan for 30 minutes.
7. Slice: Once partially cooled, transfer to a cutting board. Cut the slab in half lengthwise, then slice each half into 5–6 thin bars. Let cool completely.
8. Prepare the chocolate: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth.
9. Dip and drizzle: Dip the bottom of each bar in the melted chocolate, letting the excess drip off, and place on a parchment-lined tray. Drizzle chocolate over the tops and sprinkle with flaky salt, if using.
10. Chill: Refrigerate until the chocolate sets, then serve or store.

Servings and timing

Servings: 10–12 bars
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 30–35 minutes
Total Time: 1 hour 15 minutes

Variations

• Add Seeds: Mix in pumpkin seeds, chia seeds, or flaxseeds for added texture and nutrition.
• Fruit Boost: Add dried cranberries, raisins, or chopped dates for natural sweetness.
• Nut-Free Option: Use sunflower seeds and puffed quinoa or coconut flakes in place of nuts.
• Spice it Up: Add a pinch of cinnamon or cayenne pepper for a warm or spicy twist.
• Chocolate-Free: Skip the chocolate coating entirely for a lighter version.

storage/reheating

Store bars in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months. Separate layers with parchment paper to prevent sticking. These bars do not require reheating—enjoy them straight from the fridge or at room temperature.

FAQs

Can I use honey instead of brown rice syrup?

Yes, honey works well as a substitute, but it may result in a slightly stickier texture.

Do I need to toast the nuts?

Toasting enhances the flavor and crunch of the nuts, but it’s optional if you’re short on time.

What is puffed rice, and where can I find it?

Puffed rice is a light, airy grain that adds crunch. It’s often found in the cereal aisle or natural food stores.

Can I use chocolate chips instead of bars?

Yes, chocolate chips melt easily and work perfectly for coating and drizzling.

How do I prevent chocolate from pooling under the bars?

Let excess chocolate drip off before placing the bars on parchment paper to avoid a large chocolate “foot.”

Is coconut oil necessary for melting chocolate?

It’s not required but helps thin the chocolate and gives it a smoother texture and quicker set.

Are these bars gluten-free?

Yes, all listed ingredients are naturally gluten-free, but be sure to check labels for cross-contamination.

Can I make this recipe vegan?

Yes, use dairy-free chocolate and brown rice syrup instead of honey.

How can I ensure the bars hold together?

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

Can I double the recipe?

Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time slightly and monitor for doneness.

Conclusion

These Dark Chocolate and Sea Salt Nut Bars are a deliciously satisfying, homemade snack that’s perfect for fueling your day. With a balance of sweet and salty flavors, a satisfying crunch, and a silky chocolate finish, they’re everything you love about store-bought bars—made fresher and better at home. Whether for meal prep, on-the-go snacking, or an afternoon pick-me-up, this simple recipe is a staple you’ll come back to again and again.

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