1. Can I use different nuts in these Dark Chocolate and Sea Salt Nut Bars?

Absolutely! The beauty of this recipe lies in its versatility. While the original recipe calls for cashews, peanuts, and almonds, feel free to experiment with your favorite nuts. Walnuts, pecans, hazelnuts, or even pistachios will work wonderfully in these bars. Just make sure to adjust the roasting time if needed, depending on the type of nuts you choose.

2. Can I substitute brown rice syrup with something else?

Yes, you can use alternatives like honey or maple syrup if you don't have brown rice syrup. However, keep in mind that these substitutes may make the bars slightly stickier and affect the binding quality. Brown rice syrup is thicker and helps keep the bars together without making them too messy.

3. How should I store these Dark Chocolate and Sea Salt Nut Bars?

To keep your bars fresh, store them in an airtight container. You can keep them at room temperature for up to a week. If you want to extend their shelf life, store them in the freezer for several months. Just make sure to separate the bars with parchment paper to prevent them from sticking together.

Dark Chocolate and Sea Salt Nut Bars: A Perfect Balance of Sweet and Salty

Description

These Dark Chocolate and Sea Salt Nut Bars are a perfect combination of salty and sweet. Packed with roasted nuts, puffed rice, and a rich dark chocolate coating, these bars are the perfect homemade snack. They are easy to make, with fewer than 10 ingredients, and offer a delicious, nutritious alternative to store-bought bars.

Ingredients

Scale

2 ½ cups unsalted mixed nuts (cashews, peanuts, almonds)
½ cup puffed rice
¼ cup brown rice syrup
1 ½ teaspoon vanilla extract
½ teaspoon sea salt
1 cup dark chocolate chips
2 teaspoons coconut oil
Optional: flaky sea salt for topping

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Instructions

Preheat the 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.
Line an 8×8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine the roasted nuts and puffed rice. Toss to combine.
Microwave the brown rice syrup for 30 seconds to loosen it up. Whisk in the vanilla extract and salt until fully combined, then pour it over the nut mixture and stir until evenly coated.
Transfer the nut mixture to the prepared pan and press it into an even layer.
Bake for 18-20 minutes. Remove from the oven and let cool for about 30 minutes.
Once cool, transfer the mixture to a cutting board and cut into thin bars (around 10-12 bars). Let the bars cool completely.
Melt the dark chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each. Dip the bottom of each bar into the melted chocolate, then transfer to a baking sheet lined with parchment paper.
Drizzle more melted chocolate on top of each bar and sprinkle with flaky sea salt. Refrigerate until the chocolate is set.
Enjoy your Dark Chocolate and Sea Salt Nut Bars!

Notes

Let the bars cool completely before slicing to avoid crumbling.
Use parchment paper to line the pan to prevent the bars from sticking.
If you can’t find brown rice syrup, honey or maple syrup are good substitutes, though they may result in a stickier texture.
If you prefer a different nut, walnuts, pecans, or pistachios work well in this recipe.
For a chocolate-free version, you can skip the chocolate coating or use milk or semisweet chocolate instead of dark chocolate.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snacks
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 248
Sugar: 10.3 g
Sodium: 68.2 mg
Fat: 18.1 g
Saturated Fat: 4.5 g
Unsaturated Fat: 13.6 g
Trans Fat: 0 g
Carbohydrates: 17.3 g
Fiber: 3.2 g
Protein: 6.9 g
Cholesterol: 0 mg