Ingredients
2 1/2 cups unsalted nuts (e.g. 3/4 cup cashews, 3/4 cup peanuts, 1 cup almonds)
1/2 cup puffed rice cereal
1/4 cup brown rice syrup (or honey/maple syrup as substitute)
1 1/2 tsp vanilla extract
1/2 tsp sea salt
1 cup dark chocolate chips
2 tsp coconut oil
Optional: flaky sea salt for topping
Instructions
- Preheat oven to 325°F (160°C). Spread nuts on a sheet pan and roast for 5–8 minutes until fragrant and lightly browned.
- Line an 8×8-inch baking pan with parchment paper. In a bowl, mix roasted nuts with puffed rice.
- Microwave brown rice syrup for 30 seconds to loosen. Whisk in vanilla and salt, then pour over nut mixture. Stir until evenly coated.
- Press mixture into prepared pan in an even layer. Bake for 18–20 minutes.
- Cool in the pan for about 30 minutes, then transfer to a cutting board. Slice into 10–12 bars. Let cool completely.
- Melt chocolate chips with coconut oil in microwave in 30-second intervals, stirring between each until smooth.
- Dip bottoms of bars in melted chocolate, place on parchment, drizzle more chocolate on top, and sprinkle with flaky salt. Refrigerate until chocolate sets.
Notes
- If bars crumble when cutting, reduce baking time slightly (e.g. 16 minutes).
- Substitute walnuts, pecans, pistachios, or hazelnuts for variety.
- For a shortcut, sprinkle chocolate chips on warm bars and spread instead of dipping.
- Brown rice syrup binds best, but honey or maple syrup can be used (texture may be stickier or looser).
- Freeze for long-term storage (up to several months), but thaw before eating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 248
- Sugar: 10.3 g
- Sodium: 68.2 mg
- Fat: 18.1 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 17.3 g
- Fiber: 3.2 g
- Protein: 6.9 g
- Cholesterol: 0 mg
