Dark Chocolate and Sea Salt Nut Bars

These Dark Chocolate and Sea Salt Nut Bars are a crave-worthy homemade snack that hits all the right notes—sweet, salty, crunchy, and rich. Inspired by popular KIND bars, this easy recipe uses less than 10 ingredients and delivers a nutrient-dense, satisfying bite perfect for breakfast on the go, mid-day fuel, or post-dinner treats.

Why You’ll Love This Recipe

• Minimal ingredients: Made with under 10 pantry staples.

• Perfectly sweet and salty: Flaky sea salt balances out the richness of the dark chocolate.

• Customizable: Swap in your favorite nuts or sweeteners to suit your taste.

• Easy to make: No fancy equipment, just a bowl, pan, and oven.

• Better than store-bought: Fresh, wholesome ingredients with no preservatives or additives

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mixed nuts (e.g. almonds, peanuts, cashews)

• Puffed brown rice cereal

• Brown rice syrup

• Vanilla extract

• Sea salt

• Dark chocolate chips

• Coconut oil

• Optional: flaky salt for topping

Directions

1. Preheat oven to 325°F (160°C). Spread the nuts in a single layer on a baking sheet and roast for 5–8 minutes until fragrant.

2. Prepare the pan: Line an 8×8-inch baking dish with parchment paper.

3. Mix the base: In a large bowl, combine the roasted nuts and puffed rice.

4. Warm the binder: Microwave the brown rice syrup for 30 seconds. Stir in vanilla extract and sea salt.

5. Combine: Pour the syrup mixture over the nut mixture and stir to coat thoroughly.

6. Press into pan: Transfer the coated mixture to the prepared pan and press it firmly into an even layer.

7. Bake for 18–20 minutes. Remove from the oven and let cool in the pan for at least 30 minutes.

8. Slice into bars once cool. Cut in half lengthwise, then into 5–6 bars per half.

9. Melt chocolate: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring in between.

10. Coat and drizzle: Dip the bottoms of the bars in melted chocolate and place them on parchment. Drizzle remaining chocolate over the tops and sprinkle with flaky salt.

11. Set in the fridge until the chocolate is firm. Enjoy once fully set.

Servings and timing

Servings: 10–12 bars
Prep time: 20 minutes
Cook time: 20 minutes
Cool time: 30–35 minutes
Total time: About 1 hour 15 minutes

Variations

• Nut-free: Use sunflower seeds and pumpkin seeds for a nut-free version.

• Chocolate-free: Skip the chocolate or use white chocolate for a different twist.

• Add-ins: Stir in dried fruit, chia seeds, or shredded coconut for extra flavor and texture.

• Sweetener swaps: Use honey or maple syrup if you can’t find brown rice syrup (note: bars may be softer and stickier).

• Spiced: Add a pinch of cinnamon or cayenne for a warm or spicy kick.

Storage/Reheating

Store the nut bars in an airtight container at room temperature for up to 1 week. If stacking bars, separate layers with parchment to prevent sticking.
You can also freeze them for longer storage—up to 2–3 months. Defrost before serving for best texture.
These bars are not intended to be reheated.

FAQs

Can I use honey instead of brown rice syrup?

Yes, but honey won’t bind the bars as firmly. They may turn out a bit stickier or fall apart more easily.

What kind of nuts work best?

Almonds, cashews, and peanuts are great, but you can use walnuts, pecans, pistachios, or macadamia nuts too.

Can I make these bars nut-free?

Absolutely—use seeds like pumpkin, sunflower, or even sesame seeds as alternatives.

Do I need to toast the nuts?

Toasting enhances the flavor, but if you’re in a hurry, you can skip this step.

Can I leave off the chocolate?

Yes! They’ll still taste great without chocolate, though the added richness is hard to beat.

Why are my bars too hard or brittle?

They may have baked too long or didn’t have enough syrup. Try reducing the bake time slightly or adjusting syrup levels.

Can I skip the coconut oil?

Yes, but the chocolate might be thicker and slower to set. Coconut oil helps create a glossy, smooth coating.

How long do these keep?

They’ll keep for about 7–10 days at room temperature, or 2–3 months in the freezer.

How can I make the bars more chewy?

Add a little extra brown rice syrup or mix in a spoonful of nut butter to soften the texture.

What’s the best way to cut them cleanly?

Use a sharp knife and let the bars cool completely before slicing. Press down firmly in one motion rather than sawing.

Conclusion

These Dark Chocolate and Sea Salt Nut Bars are everything you want in a homemade snack: crunchy, naturally sweetened, rich with chocolate, and perfectly portable. Whether you’re replacing store-bought bars or just looking for a new recipe to love, these bars are a guaranteed crowd-pleaser—and you’ll be amazed at how simple they are to make at home.

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