Name: Crunchy Dark Chocolate & Sea Salt Nut Bars
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup cashews (unsalted); ¾ cup peanuts (unsalted); 1 cup almonds (unsalted); ½ cup puffed rice; ¼ cup brown rice syrup; 1½ teaspoons vanilla extract; ½ teaspoon sea salt; 1 cup dark chocolate chips; 2 teaspoons coconut oil; Optional: flaky salt for topping

These Crunchy Dark Chocolate & Sea Salt Nut Bars are everything I want in a satisfying snack—sweet, salty, crunchy, and just indulgent enough to feel like a treat. Loaded with roasted cashews, peanuts, and almonds, mixed with puffed rice and bound together with a hint of vanilla-scented brown rice syrup, each bar is then dipped and drizzled in rich dark chocolate and topped with a touch of flaky sea salt. They’re perfect as a midday pick-me-up, a post-workout snack, or a better-for-me dessert option I can grab on the go.

Why You’ll Love This Recipe

I love how customizable and wholesome these bars are. They strike the perfect balance of flavors and textures—from the nutty crunch to the silky dark chocolate finish. They’re baked (not raw), which adds a toasty richness, and they store beautifully in the fridge. Plus, making them at home means I know exactly what’s going into every bite. Whether I’m craving something sweet, salty, or just need a quick energy boost, these bars never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups unsalted nuts of choice (¾ cup cashews, ¾ cup peanuts, 1 cup 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 salt for topping

Directions

I start by preheating the oven to 325˚F (160˚C).

Then I spread the cashews, peanuts, and almonds on a rimmed baking sheet and roast them for 5–8 minutes, just until they’re fragrant and slightly golden.

While the nuts roast, I line an 8×8-inch pan with parchment paper so I can remove the bars easily later.

In a large bowl, I combine the roasted nuts and puffed rice.

I microwave the brown rice syrup for about 30 seconds to make it easier to mix, then whisk in the vanilla extract and sea salt.

I pour the warm syrup mixture over the nut mixture and stir until everything’s well coated.

Next, I press the mixture firmly into the prepared pan, making sure it’s packed in tightly.

I bake the bars for 18–20 minutes and let them cool in the pan for about 30 minutes before cutting into 10–12 bars.

While the bars cool completely, I melt the dark chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth.

I dip the bottoms of each bar in the melted chocolate, place them on a parchment-lined sheet, then drizzle the remaining chocolate over the tops.

Finally, I sprinkle with flaky salt and refrigerate the bars until the chocolate sets.

Servings and timing

Servings: 10–12 bars

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 1 hour

Calories: Around 248 kcal per bar

Variations

Nut-free version: I replace the nuts with sunflower seeds, pumpkin seeds, and more puffed rice for a school-safe option.

Different sweeteners: I’ve used honey or maple syrup in place of brown rice syrup, but I find the texture a bit softer.

Extra add-ins: Sometimes I add a handful of mini chocolate chips or dried cranberries to the mix before baking.

Spiced version: A pinch of cinnamon or cayenne adds a fun twist.

White or milk chocolate: For a sweeter flavor, I swap dark chocolate for milk or even white chocolate.

Storage/Reheating

Once the bars are fully cooled and the chocolate is set, I store them in an airtight container in the fridge for up to a week. If I want to keep them longer, they freeze well—just layer them between parchment and freeze in a sealed container for up to a month. I don’t reheat them, but I let them sit at room temperature for a few minutes if they’re coming straight from the freezer for a softer bite.

Related Recipes:

Healthy Chocolate Chip Oatmeal Bars

FAQs

What can I use instead of brown rice syrup?

I sometimes substitute honey or maple syrup, but keep in mind the bars may not hold together quite as firmly since brown rice syrup is thicker and stickier.

Can I make these bars vegan?

Yes, as long as I use vegan dark chocolate and brown rice syrup, these bars are naturally vegan-friendly.

How do I keep the bars from falling apart?

I make sure to press the mixture very firmly into the pan and let the bars cool completely before cutting. Also, sticking to brown rice syrup helps hold everything together better than thinner sweeteners.

Do I have to bake the bars?

Yes, baking them helps set the structure and gives a nice roasted flavor. If I skip baking, the bars tend to be looser and more delicate.

Can I use store-bought roasted nuts?

Absolutely. I’ve used pre-roasted nuts in a pinch, but I prefer roasting raw ones myself for a fresher, richer flavor.

Conclusion

These Crunchy Dark Chocolate & Sea Salt Nut Bars are the kind of snack I love having on hand—easy to make, deeply satisfying, and endlessly adaptable. With just the right combo of crunchy nuts, sticky-sweet binder, and rich chocolate, they’re proof that a homemade snack can feel just as special as a dessert. Whether I’m packing them for a busy day or enjoying one with a cup of coffee, they always hit the spot.

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