I enjoy making these Dark Chocolate and Sea Salt Nut Bars when I want a crunchy, satisfying snack made with simple pantry ingredients. I love how the roasted nuts pair with the subtle sweetness and the hint of salt, and the chocolate adds just enough richness without overpowering everything else.
Why You’ll Love This Recipe
I like this recipe because it is easy to prepare and doesn’t require complicated steps or special equipment. I can customize the nuts, control the sweetness, and make a batch that lasts me all week. These bars feel hearty and filling, and I always appreciate how they hold together nicely once cooled.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 ½ cups unsalted mixed nuts (such as almonds, cashews, and peanuts)
½ cup puffed rice cereal
¼ cup brown rice syrup
1 ½ teaspoons vanilla extract
½ teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
optional flaky sea salt for topping
Directions
I begin by preheating the oven to 325°F / 160°C. I spread the nuts out in a single layer on a baking sheet and roast them for 5 to 8 minutes, just until they are lightly browned and fragrant.
I line an 8×8-inch pan with parchment paper and set it aside. In a large bowl, I mix the roasted nuts with the puffed rice.
I warm the brown rice syrup in the microwave for about 30 seconds so it becomes easier to stir. I mix in the vanilla extract and sea salt, then pour this mixture over the nuts and rice, stirring until everything is evenly coated.
I press the mixture firmly into the prepared pan and bake it for 18 to 20 minutes. After baking, I let it cool for about 30 minutes before transferring it to a cutting board. I cut it in half lengthwise, then slice each half into thin bars and allow them to cool completely.
To finish, I melt the dark chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth. I dip the bottoms of the bars into the melted chocolate, place them on parchment paper, drizzle chocolate over the tops, and sprinkle with flaky salt. I refrigerate the bars until the chocolate is fully set.
Servings And Timing
I usually get about 10 to 12 bars from this recipe.
Prep time is approximately 20 minutes.
Cook time is about 20 minutes.
Total time is around 40 minutes, not including cooling time.
Variations
I like swapping the nut mixture with walnuts, pecans, pistachios, or hazelnuts depending on what I have available. Sometimes I use milk or semi-sweet chocolate instead of dark chocolate for a sweeter flavor. When brown rice syrup isn’t available, I use honey or maple syrup, keeping in mind that the bars may be slightly stickier.
Storage/Reheating
I store these bars in an airtight container with parchment paper between the layers to prevent sticking. They keep well at room temperature for up to one week. I also freeze them for longer storage and let them thaw at room temperature when I’m ready to eat one.
FAQs
Can I use only one type of nut?
I often use just one type of nut, and the bars still turn out firm and flavorful.
What helps the bars stay together?
I rely on brown rice syrup because it acts as a strong binder once baked and cooled.
Do I have to add chocolate?
I sometimes skip the chocolate, and the bars are still crunchy and satisfying.
Why should I wait before slicing the bars?
I’ve found that letting the bars cool completely helps them hold their shape and prevents crumbling.
Are these bars good for make-ahead snacks?
I think they are perfect for make-ahead snacking since they store well and are easy to grab.
Conclusion
I keep this recipe in regular rotation because it is simple, flexible, and incredibly satisfying. These Dark Chocolate and Sea Salt Nut Bars give me a homemade snack option that feels special while still being easy enough to make anytime.
Crunchy, wholesome snack bars made with roasted nuts, puffed rice, a touch of sweetness, and finished with dark chocolate and sea salt—perfect for make-ahead, feel-good snacking.
Total Time:40 minutes (plus cooling)
Yield:10–12 bars
Ingredients
2 ½ cups unsalted mixed nuts (such as almonds, cashews, and peanuts)
½ cup puffed rice cereal
¼ cup brown rice syrup
1 ½ teaspoons vanilla extract
½ teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Optional: flaky sea salt for topping
Instructions
Preheat oven to 325°F / 160°C. Spread nuts on a baking sheet and roast for 5–8 minutes until lightly browned and fragrant.
Line an 8×8-inch pan with parchment paper. In a large bowl, combine roasted nuts and puffed rice cereal.
Warm brown rice syrup in the microwave for 30 seconds. Stir in vanilla and sea salt. Pour over the nut mixture and stir to coat evenly.
Press the mixture firmly into the prepared pan. Bake for 18–20 minutes.
Cool for 30 minutes, then cut in half lengthwise and slice each half into thin bars. Let bars cool completely.
Melt dark chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth.
Dip the bottoms of bars into chocolate, drizzle more over the tops, and sprinkle with flaky salt. Place on parchment and refrigerate until set.
Notes
Swap in walnuts, pistachios, or hazelnuts for variety.
Use milk or semi-sweet chocolate for a sweeter twist.
Honey or maple syrup can be substituted, though bars may be stickier.
Let bars cool completely before slicing to help them hold together.
Store with parchment between layers to prevent sticking.
