Dark Chocolate Sea Salt Nut Bars
Crunchy no-bake nut bars topped with rich dark chocolate and finished with sea salt — a simple, satisfying homemade snack.
Ingredients
Breakfast Foods
- ½ cup puffed rice
Condiments
- ¼ cup brown rice syrup
Baking & Spices
- 1 cup dark chocolate chips
- ½ tsp sea salt
- 1½ tsp vanilla extract
Oils & Vinegars
- 2 tsp coconut oil
Nuts & Seeds
- 2½ cups unsalted mixed nuts almonds, cashews, peanuts, walnuts, pistachios, or a mix
Instructions
Prepare the pan
- Line an 8×8-inch pan with parchment paper, leaving extra hanging over the sides for easy removal.
Mix the dry ingredients
- Add the mixed nuts and puffed rice to a large bowl. If the nuts are large, roughly chop them for easier slicing later.
Warm the syrup mixture
- In a small saucepan over low heat, gently warm the brown rice syrup, vanilla extract, and sea salt. Stir just until the mixture loosens slightly — do not boil.
Combine everything
- Pour the warm syrup over the nut mixture and stir well until all the ingredients are evenly coated.
Press into the pan
- Transfer the mixture to the prepared pan and press it down very firmly using the back of a spoon or measuring cup. This step is key for bars that hold together.
Melt the chocolate
- Melt the dark chocolate chips with the coconut oil in a microwave or double boiler, stirring until smooth and glossy.
Top with chocolate
- Pour or drizzle the melted chocolate over the pressed nut base and spread evenly.
Chill to set
- Refrigerate for at least 1 hour, or until fully firm.
Slice and serve
- Lift out using the parchment paper and cut into bars or squares. Sprinkle with a little extra sea salt if desired.
Notes
Tips & Variations
- Add dried fruit: Cranberries, cherries, or raisins add a chewy contrast
- Change the nut mix: Try all-almond, peanut-only, or pistachio-heavy versions
- Extra crunch: Add sesame seeds or sunflower seeds
- More chocolate: Mix chocolate chips into the base before pressing
- Less sweet: Use darker chocolate (70–85%) for a deeper flavor
Storage
- Refrigerator: Store in an airtight container for up to 7 days
- Freezer: Freeze for up to 2 months; thaw at room temperature
- Room temperature: Best kept cool to prevent chocolate from softening