Name: Dark Chocolate and Sea Salt Nut Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 1/2 cups unsalted nuts of choice ((e.g., cashews, peanuts, 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 ((60–75% cacao for best flavor)); 2 teaspoons coconut oil (to thin the chocolate); Flaky salt for topping

These dark chocolate and sea salt nut bars are a perfect bite of crunchy, chewy, salty and deeply chocolatey flavor. The nuts roast lightly, the brown rice syrup binds everything into chewy bars, and the puffed rice gives a light snap. Dipped and drizzled with dark chocolate and finished with flaky salt, they feel like a bakery treat but are easy to make at home. They come together with simple pantry ingredients, little hands-on time, and they keep well for snacks or lunchbox treats. If you want a savory morning dish to pair with these bars, try the 15-minute spinach and feta omelet for an easy contrast.

Why You’ll Love This Dark Chocolate and Sea Salt Nut Bars

Hands-off binding: brown rice syrup holds everything together without baking soda or eggs.
Crunch + chew: roasted nuts plus puffed rice give a satisfying texture contrast.
Deep chocolate finish: melted dark chocolate on the bottom and a drizzle on top makes each bite rich.
Salty balance: sea salt inside and optional flaky salt on top cut through the sweetness.
Make-ahead friendly: bars store well in the fridge for snack prep.
Flexible nut mix: use your favorite nuts or pantry leftovers.
Simple technique: basic roasting and pressing steps are easy for any cook.
Kid-friendly and portable: great for school snacks or hiking fuel.

What Is Dark Chocolate and Sea Salt Nut Bars?

Dark chocolate and sea salt nut bars are chewy nut bars made from a mix of roasted nuts and puffed rice, held together with brown rice syrup, then coated with melted dark chocolate. The flavor is a blend of toasted nuts, deep dark chocolate, mild caramel notes from the brown rice syrup, and a bright pinch of sea salt. The texture mixes crunch from the nuts and a light snap from the puffed rice with an overall chewiness.

This recipe uses a short bake to toast the nuts and finish the set, and a simple melt-and-dip for the chocolate. The vibe is relaxed and versatile: they work as an after-school snack, a picnic treat, a coffee-shop-style nibble for brunch, or a quick energy bar for busy mornings.

Ingredients for Dark Chocolate and Sea Salt Nut Bars

For the Bars

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 teaspoon vanilla extract
1/2 teaspoon sea salt

For the Chocolate Coating

1 cup dark chocolate chips
2 teaspoons coconut oil

Optional

Flaky salt for topping

Ingredient Notes (Substitutions, Healthy Swaps)

Nuts: The recipe uses cashews, peanuts and almonds, but you can swap any unsalted nuts you have. Walnuts or pecans work for a softer crunch. Keep the total at 2 1/2 cups.
Puffed rice: This adds crispness. For a slightly denser bar, use puffed quinoa or extra nuts, but keep amounts similar.
Brown rice syrup: It binds the bars without heating too high. If unavailable, try light corn syrup or honey (note: honey will add a floral note and change texture slightly).
Dark chocolate chips: Use 60–75% cacao for balance. For dairy-free, use vegan chocolate chips.
Coconut oil: Helps melt and thin the chocolate for a smooth dip. Use a neutral oil if needed, but coconut oil adds a subtle flavor.
Sea salt: Fine sea salt works in the mixture; flaky salt as a topper is optional and gives a nice crunch.

Step-by-Step Instructions

Step 1 – Roast the nuts
Preheat oven to 325˚F / 160˚C. Spread the nuts in a single layer on a rimmed sheet pan and bake for 5–8 minutes, until fragrant and lightly browned. Transfer to a large mixing bowl.
Visual cue: Nuts should smell toasted and show a light golden edge, not dark brown.

Step 2 – Prep the pan and mix dry ingredients
Line an 8×8-inch pan with parchment paper and set aside. Add the puffed rice to the bowl with the roasted nuts and toss to combine.

Step 3 – Warm and combine the binder
Place the 1/4 cup brown rice syrup in a microwave-safe bowl and microwave for about 30 seconds to loosen it. Whisk in 1 1/2 teaspoon vanilla extract and 1/2 teaspoon sea salt until smooth, then pour over the nut and puffed rice mix. Stir until everything is evenly coated.

Step 4 – Press and bake the bars
Transfer the coated nut mixture to the prepared pan. Press firmly into an even layer using the back of a spatula or a piece of parchment paper to compact. Bake at 325˚F / 160˚C for 18–20 minutes. Remove from the oven and let cool for about 30 minutes in the pan, then transfer to a cutting board. Cut in half lengthwise, then cut each half into 5–6 thin bars. Let cool completely in order to firm up.
Pro cue: Press the mixture tightly into the pan — compact bars hold together better after cutting.

Step 5 – Melt the chocolate and coat
Place 1 cup dark chocolate chips and 2 teaspoons coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and glossy. Dip the bottom of each bar into the melted chocolate, place on a parchment-lined baking sheet, then drizzle the top with the remaining chocolate. Sprinkle flaky salt on top if desired.

Step 6 – Set and enjoy
Refrigerate the bars until the chocolate fully sets, about 15–30 minutes. Store as directed below and enjoy chilled or at room temperature.

Pro Tips for Success

Use a rimmed sheet pan for roasting so nuts don’t roll off and so you can easily check for even browning.
Warm the brown rice syrup — it makes stirring and coating much easier.
Press the mixture firmly into the pan; a tight press prevents crumbling after cutting. Use parchment on top and press with a flat object for an even surface.
Cut the bars after they cool but before they are rock-hard. Bars that are slightly softened cut cleaner.
Cool the bars fully before chocolate dipping to avoid melting the chocolate unevenly.
Stir the chocolate frequently while melting to prevent overheating and graininess.
Use a sharp knife warmed under hot water and wiped dry for cleaner slices.
Store chilled for firmer bars, or keep at room temp for a chewier texture.

Flavor Variations

Optional — Nut-free: Replace nuts with a mix of sunflower seeds, pumpkin seeds and extra puffed rice (note: texture and flavor will change).
Optional — Peanut butter swirl: Stir 1–2 tablespoons natural peanut butter into the melted chocolate before dipping for a nutty swirl.
Optional — Orange zest: Add 1 teaspoon fresh orange zest to the chocolate drizzle for a citrus note.
Optional — Spiced maple: Use 1/4 cup maple syrup (in place of brown rice syrup) and add 1/4 teaspoon cinnamon to the base for fall spice — expect a slightly softer bar.
Optional — White chocolate finish: Use white chocolate chips for drizzle instead of extra dark chocolate for contrast.
Optional — Extra crunch: Mix in 1/4 cup toasted coconut flakes with the nuts for texture and flavor boost.

Serving Suggestions

Pair with coffee or an espresso for a dessert-style snack.
Serve alongside fresh fruit and yogurt for a balanced brunch plate.
Pack individually for lunchboxes or a hiking snack—wrap in parchment.
Break into pieces and sprinkle over ice cream as a crunchy topping.
Offer as part of a dessert board with cheeses, dried fruits, and crackers.
Use as a treat after workouts — the mix of nuts and chocolate helps refill energy.

Make-Ahead, Storage & Reheating

Make-ahead: Fully assemble and cut the bars up to 3 days ahead and store chilled. You can also prepare the nut mixture and press into the pan, then refrigerate uncovered for up to 24 hours before baking if needed.
Storage duration: Keep bars in an airtight container in the refrigerator for up to 2 weeks. At room temperature, they will keep for about 4–5 days, depending on humidity.
Reheating: These bars are best eaten chilled or at room temperature. If you prefer a softer texture, warm a bar in the microwave for 6–8 seconds. Do not overheat; chocolate may melt and make the bar messy.
Texture note: Refrigeration firms the bars and chocolate. Room temperature makes the center chewier and easier to bite.

Storage and Freezing Instructions

Freezing: Wrap bars individually in parchment and foil, place in a freezer-safe container or bag, and freeze for up to 3 months. Thaw in the refrigerator before serving.
If freezing is not preferred: Store in the fridge to maintain structure. Freezing can slightly change the texture of the puffed rice, making it less crisp when thawed. For best crunch, thaw to room temperature and allow 20–30 minutes before eating.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—:|—:|—:|—:|—:|—:
240 | 6 g | 18 g | 17 g | 3 g | 110 mg

Estimates vary by brands and portions.

FAQ About Dark Chocolate and Sea Salt Nut Bars

Q: Why are my bars crumbly and falling apart?
A: They likely need a tighter press before baking or more binding time. Press firmly into the pan and allow them to cool completely before cutting. Ensure you used the full 1/4 cup brown rice syrup.

Q: My brown rice syrup is too thick to stir. What do I do?
A: Microwave it for 20–30 seconds to loosen, then whisk with vanilla and salt before pouring over nuts.

Q: Can I skip baking the bars?
A: The short bake both toasts the nuts and helps the binder set. You can skip baking, but flavor and texture will be less developed and bars may be softer.

Q: Chocolate seized while melting — how to fix it?
A: Add a small extra amount (1/4 tsp) of coconut oil and stir over low heat. If too far gone, start with a fresh batch of chocolate and gently melt.

Q: How do I make the bars less sweet?
A: Use darker chocolate (70% or higher) and reduce any optional toppings like extra drizzle. You can also switch to unsweetened puffed rice if available.

Q: Can I make these nut bars vegan?
A: Yes — use vegan dark chocolate and ensure your brown rice syrup is plant-based (it generally is). Confirm all ingredients are labeled vegan.

TastyInspo Notes

Finish each bar with a single flake of sea salt to make each bite pop and to add visual appeal.
For even cutting, chill bars briefly after initial cooling to firm the binder, then slice with a warmed knife.
Press the mixture in short, firm strokes to compact rather than smearing it around.
For gift packs, wrap bars individually in wax paper and tie with twine. They look homemade and stay fresh.
Use a mix of nut textures (soft cashews and crunchy almonds) for a better mouthfeel.
Toast nuts just until fragrant — that tiny extra step adds a lot of flavor.

Troubleshooting

Issue: Bars are too soft after baking.
Fix: Press more firmly before baking next time, and allow bars to cool fully before cutting. Refrigerate to firm up.

Issue: Chocolate is dull or grainy.
Fix: Melt chocolate slowly in short intervals, stir well, and add the coconut oil to smooth it.

Issue: Flavor is flat or bland.
Fix: Double-check the amount of salt and vanilla. A little more sea salt on top can brighten flavors.

Issue: Bars stick to parchment and tear when removed.
Fix: Let bars cool fully and use the parchment overhang to lift them out. Warm the knife slightly for cleaner cuts.

Issue: Puffed rice lost crunch.
Fix: Store bars in an airtight container and avoid humid conditions; serve at room temperature for best crunch.

Issue: Over-toasted nuts taste bitter.
Fix: Reduce roasting time and watch nuts closely during the 5–8 minute window; ovens vary.

Final Thoughts

These dark chocolate and sea salt nut bars balance simple pantry ingredients into a snack that feels special. They are easy to assemble, keep well, and offer a satisfying mix of textures and flavors for everyday and entertaining alike.

Conclusion

For the original inspiration and full recipe reference, see the Dark Chocolate and Sea Salt Nut Bars – Crowded Kitchen.