Dessert

Dark Chocolate and Sea Salt Nut Bars Recipe

Bylina moretti October 22, 2025October 22, 2025

Introduction

These Dark Chocolate and Sea Salt Nut Bars combine toasted nuts, crispy puffed rice, and a touch of brown rice syrup for natural sweetness. Finished with rich dark chocolate and a sprinkle of sea salt, they make a perfect snack or treat any time of day.

The image shows a white plate filled with rectangular dessert bars that have three clear layers. The bottom layer is dark brown and looks smooth and dense, likely chocolate or brownie. The middle layer is light brown and creamy, possibly peanut butter or caramel. The top layer is covered with many chopped nuts, including pecans, and dark chocolate drizzle over everything. The nuts add texture and colors in light brown and beige, contrasting with the dark and creamy layers below. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups unsalted nuts of choice (we use 3/4 cup cashews, 3/4 cup peanuts, and 1 cup almonds)
1/2 cup puffed rice
1/4 cup brown rice syrup
1 1/2 teaspoons vanilla extract
1/2 teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Optional: flaky salt for topping

Instructions

Step 1: Preheat the oven to 325˚F (160˚C). Spread the nuts in a single layer on a rimmed baking sheet and bake for 5-8 minutes until fragrant and lightly browned.
Step 2: Line an 8×8-inch pan with parchment paper and set it aside.
Step 3: In a large bowl, combine the toasted nuts and puffed rice, tossing to mix evenly.
Step 4: Microwave the brown rice syrup in a microwave-safe bowl for 30 seconds to loosen it. Whisk in the vanilla extract and sea salt until combined, then pour the mixture over the nuts and puffed rice. Stir until everything is evenly coated.
Step 5: Transfer the nut mixture to the prepared pan and press it down into an even layer.
Step 6: Bake for 18-20 minutes. Remove from the oven and let cool for about 30 minutes before transferring to a cutting board. Cut lengthwise in half and then cut each half into 5-6 thin bars. Let cool completely.
Step 7: Combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each, until fully melted.
Step 8: Dip the bottom of each bar into the melted chocolate, then place them on a parchment-lined baking sheet. Drizzle melted chocolate over the tops and sprinkle with flaky salt if using.
Step 9: Refrigerate the bars until the chocolate is set, then enjoy.

Tips & Variations

Use any mix of nuts you prefer or have on hand to customize the flavor and texture.
Substitute maple syrup or honey for brown rice syrup if unavailable, though texture may vary slightly.
For a nut-free option, try using seeds like pumpkin and sunflower instead of nuts.
Chill the bars before cutting to get cleaner slices without crumbling.

Storage

Store the nut bars in an airtight container in the refrigerator for up to two weeks. They can also be frozen for longer storage. To reheat, let thaw at room temperature for a few minutes; the bars are best enjoyed cool but not frozen solid.