Dark Chocolate Sea Salt Nut Bars
Homemade Dark Chocolate Sea Salt Nut Bars that taste like Kind Bars but better! Easy gluten-free recipe with simple ingredients. Perfect healthy snack.
You know those fancy nut bars at the grocery store that cost like $3 each? The ones with the perfect balance of crunchy nuts, rich dark chocolate, and that irresistible sprinkle of flaky sea salt?
Well, I’ve got news for you—you can make Dark Chocolate Sea Salt Nut Bars at home for a fraction of the price, and honestly, they taste even better. I started making these Salted Nut Bars last year when my kids kept begging for expensive snack bars, and now they’re practically part of our weekly routine. There’s something deeply satisfying about biting into a homemade nut bar that you made yourself, knowing exactly what went into it.
These gluten-free bars are crunchy, slightly chewy, perfectly sweet, and coated with silky dark chocolate. They’re ideal for school lunches, hiking trips, or those 3 PM energy slumps when you need something substantial. Plus, they store beautifully, so you can make a batch on Sunday and have grab-and-go snacks all week long.
Table of Contents
Dark Chocolate Sea Salt Nut Bars
Equipment
- Rimmed sheet pan
- 8×8-inch baking pan
- Parchment paper
- Large mixing bowl
- Microwave-safe bowls
- Whisk
- Spatula
- Sharp chef’s knife
- Cutting board
- Baking sheet
Ingredients
- 2 ½ cups unsalted nuts of choice we use ¾ cup cashews, ¾ cup peanuts, 1 cup almonds
- ½ cup puffed rice
- ¼ cup brown rice syrup
- 1 ½ teaspoons vanilla extract
- ½ teaspoon sea salt
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- flaky salt for topping, optional
Instructions
- Preheat your oven to 325˚F (160˚C). This moderate temperature will toast your nuts perfectly without burning them, bringing out their natural oils and deepening their flavor.
- Spread the nuts in a single layer on a rimmed sheet pan and bake for 5-8 minutes, until they smell amazing and turn lightly golden. Keep an eye on them—nuts can go from perfectly toasted to burnt in about 30 seconds.
- While the nuts are toasting, line an 8×8-inch pan with parchment paper, letting the edges hang over the sides like little handles. This makes removing your bars so much easier later on.
- In a large mixing bowl, combine your toasted nuts and puffed rice, tossing them together until evenly distributed. The puffed rice adds a delightful crispy texture that makes these bars extra special.
- Add the brown rice syrup to a microwave-safe bowl and microwave for 30 seconds to loosen it up. Whisk in the vanilla extract and salt until smooth, then pour this mixture over your nuts and stir until everything is evenly coated and glistening.
- Transfer the nut mixture to your prepared pan and press it into an even layer using the back of a spatula or your lightly greased hands. Press firmly—you want these bars to hold together beautifully.
- Bake for 18-20 minutes until the mixture looks set and slightly golden around the edges. Remove from the oven and let cool for about 30 minutes—this cooling time is crucial for the bars to firm up properly.
- Once cooled, lift the entire slab out using the parchment paper handles and transfer to a cutting board. Cut in half lengthwise, then cut each half into 5-6 thin bars. Let them cool completely before moving to the chocolate step.
- Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring well between each one, until the chocolate is silky smooth and fully melted. The coconut oil helps create that glossy, professional-looking finish.
- Dip the bottom of each bar into the melted chocolate, letting any excess drip off, then transfer to a baking sheet lined with fresh parchment paper. Drizzle the tops with more chocolate, then sprinkle with flaky salt for that perfect sweet-salty contrast. Refrigerate until the chocolate is completely set, then enjoy!
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted nuts of choice (we use ¾ cup cashews, ¾ cup peanuts, 1 cup almonds) | 2 ½ cups |
| Puffed rice | ½ cup |
| Brown rice syrup | ¼ cup |
| Vanilla extract | 1 ½ teaspoons |
| Sea salt | ½ teaspoon |
| Dark chocolate chips | 1 cup |
| Coconut oil | 2 teaspoons |
| Flaky salt for topping | Optional |
Instructions
Step 1: Preheat your oven to 325˚F (160˚C). This moderate temperature will toast your nuts perfectly without burning them, bringing out their natural oils and deepening their flavor.
Step 2: Spread the nuts in a single layer on a rimmed sheet pan and bake for 5-8 minutes, until they smell amazing and turn lightly golden. Keep an eye on them—nuts can go from perfectly toasted to burnt in about 30 seconds, and we definitely don’t want that!
Step 3: While the nuts are toasting, line an 8×8-inch pan with parchment paper, letting the edges hang over the sides like little handles. This makes removing your Homemade Dark Chocolate bars so much easier later on.
Step 4: In a large mixing bowl, combine your toasted nuts and puffed rice, tossing them together until evenly distributed. The puffed rice adds a delightful crispy texture that makes these bars extra special.
Step 5: Add the brown rice syrup to a microwave-safe bowl and microwave for 30 seconds to loosen it up—this sticky stuff is much easier to work with when it’s warm. Whisk in the vanilla extract and salt until smooth, then pour this mixture over your nuts and stir until everything is evenly coated and glistening.
Step 6: Transfer the nut mixture to your prepared pan and press it into an even layer using the back of a spatula or your hands (lightly greased hands work best). Press firmly—you want these Dark Chocolate Sea Salt Nut Bars to hold together beautifully.
Step 7: Bake for 18-20 minutes until the mixture looks set and slightly golden around the edges. Remove from the oven and let cool for about 30 minutes—this cooling time is crucial for the bars to firm up properly.
Step 8: Once cooled, lift the entire slab out using the parchment paper handles and transfer to a cutting board. Cut in half lengthwise, then cut each half into 5-6 thin bars. Let them cool completely before moving to the chocolate step.
Step 9: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring well between each one, until the chocolate is silky smooth and fully melted. The coconut oil helps create that glossy, professional-looking finish.
Step 10: Dip the bottom of each Nut Bar into the melted chocolate, letting any excess drip off, then transfer to a baking sheet lined with fresh parchment paper. Drizzle the tops with more chocolate (get creative here!), then sprinkle with flaky salt for that perfect sweet-salty contrast. Refrigerate until the chocolate is completely set, then dig in!
Substitutions
Nut Allergies: If you need to avoid nuts entirely, try using a combination of sunflower seeds and pumpkin seeds instead. The texture will be slightly different, but you’ll still get that satisfying crunch and these will still qualify as delicious Salted Nut Bars in spirit. Just adjust the baking time by a minute or two since seeds toast faster than nuts.
Brown Rice Syrup: Can’t find brown rice syrup at your local store? Honey or maple syrup work wonderfully as substitutes in these Dark Chocolate Sea Salt Nut Bars. Keep in mind that honey will make them slightly sweeter and stickier, while maple syrup adds a subtle caramel-like flavor.
Chocolate Options: While I love the rich, slightly bitter taste of dark chocolate in these Homemade Dark Chocolate bars, feel free to use milk chocolate or even white chocolate if that’s more your family’s style. Semi-sweet chocolate chips are another excellent middle-ground option.
Puffed Rice: No puffed rice on hand? Crushed rice cakes, quinoa puffs, or even crispy rice cereal work beautifully. You’re just looking for something light and crispy to add texture contrast to the dense nuts.
Troubleshooting
Bars Falling Apart: If your Salted Nut Bars are crumbly and won’t hold together, you likely didn’t press them firmly enough into the pan or didn’t use enough binding syrup. Next time, really pack that mixture down hard, and make sure every nut is coated with the syrup mixture. You can also try adding an extra tablespoon of brown rice syrup.
Chocolate Won’t Set: Man, oh man, is there anything more frustrating than chocolate that stays soft? This usually happens in warm kitchens—your chocolate needs to be cold to set properly. Pop those bars in the fridge for at least 30 minutes, or even better, the freezer for 10-15 minutes.
Nuts Burned: Ovens vary wildly in temperature accuracy, so if your nuts burned, your oven might be running hot. Try reducing the temperature to 300˚F next time and check them at the 5-minute mark. Once you smell that toasty aroma, they’re usually done.
Too Sweet or Not Sweet Enough: The beauty of making your own Dark Chocolate Sea Salt Nut Bars is that you control the sweetness! Add a bit more salt to cut the sweetness, or drizzle with extra brown rice syrup before baking for a sweeter result.
Storage & Meal Prep
These Homemade Dark Chocolate bars store incredibly well, making them perfect for meal prep Sunday. Keep them in an airtight container at room temperature for up to 5 days, or refrigerate them for up to 2 weeks. The chocolate stays glossy and the bars maintain their crunch beautifully.
For longer storage, wrap individual Nut Bars in parchment paper, then freeze them in a freezer-safe container for up to 3 months. They thaw in about 15 minutes at room temperature, or you can eat them straight from the freezer for an extra-crunchy treat on hot summer days.
Serving Suggestions
These Dark Chocolate Sea Salt Nut Bars are incredibly versatile! Pack them in lunch boxes, toss them in your gym bag, or keep a stash in your car for emergency snack situations. They’re also fantastic crumbled over yogurt or ice cream for added crunch and flavor.
I love serving these alongside fresh fruit and a good cup of coffee for a satisfying afternoon snack. They’re also wonderful for holiday gift-giving—wrap them in cellophane with a pretty ribbon, and you’ve got a thoughtful homemade present that actually tastes amazing. For Thanksgiving road trips or Christmas morning breakfast spreads, these bars always disappear first.
Variations
Kid-Friendly Version: Make these Salted Nut Bars more appealing to little ones by using all peanuts or cashews (skip the almonds), milk chocolate instead of dark, and adding a handful of mini chocolate chips to the nut mixture. Kids also love when you drizzle them with white chocolate for a fun striped pattern.
Dairy-Free Option: These Dark Chocolate Sea Salt Nut Bars are naturally dairy-free if you use dairy-free chocolate chips! Just double-check your chocolate chip label—brands like Enjoy Life and Hu Kitchen make excellent options that taste just as rich and delicious.
Protein-Packed Power Bars: Boost the protein content by stirring 2-3 tablespoons of your favorite protein powder into the nut mixture before pressing it into the pan. Vanilla or chocolate protein powder both work wonderfully without changing the texture too much.
Tropical Twist: Replace half the nuts with unsweetened coconut flakes and add a handful of chopped dried pineapple or mango to the mixture. Top with white chocolate instead of dark for a vacation-worthy treat that transports you straight to the beach.
Dark Chocolate Sea Salt Nut Bars FAQs
Can I use salted nuts instead of unsalted?
Absolutely! Just reduce or completely skip the added sea salt in the recipe to avoid making your Salted Nut Bars overly salty. Taste your mixture before pressing it into the pan and adjust as needed.
What’s the best way to cut these bars cleanly?
Use a sharp chef’s knife and wipe it clean between each cut for the neatest edges. If the mixture is being stubborn, try chilling the entire slab for 10 minutes first—cold bars cut much more cleanly than room-temperature ones.
How do I prevent the chocolate from cracking when I cut the bars?
The trick is to cut your Dark Chocolate Sea Salt Nut Bars before adding the chocolate coating. Once they’re cut and fully cooled, then dip and drizzle with chocolate. This way, you avoid any cracking or messy chocolate situations.
Can I make these without baking?
While the recipe calls for baking to toast the nuts and help the bars set properly, you could use pre-toasted nuts and skip the baking step. Just press the mixture firmly into your pan and refrigerate for at least 2 hours until completely firm before cutting.
Why do my Homemade Dark Chocolate bars taste different from store-bought Kind Bars?
Commercial bars often contain additives, preservatives, and specific ratios perfected in test kitchens. Your homemade version might taste slightly different, but it’s made with real ingredients you can pronounce! Adjust the sweetness, salt, or chocolate to match your preferences.
Best way to make these nut-free for school?
Replace the nuts entirely with a combination of seeds—try 1 cup sunflower seeds, 1 cup pumpkin seeds, and ½ cup hemp hearts. Add an extra ¼ cup of puffed rice to maintain the right texture, and you’ve got school-safe Salted Nut Bars that taste incredible.
More Gluten-Free Recipes You’ll Love
Looking for more wholesome gluten-free options? Try our protein-rich savory breakfast option for a hearty start to your day. If you need quick morning fuel, our satisfying peanut butter breakfast bowl comes together in minutes.
For cozy comfort food, don’t miss our healing anti-inflammatory chicken soup—it’s perfect for meal prep and freezes beautifully, just like these Dark Chocolate Sea Salt Nut Bars!
Nutrition Note: According to research on nut consumption and heart health, eating a small handful of nuts daily can support cardiovascular wellness. These Homemade Dark Chocolate bars offer a delicious way to incorporate heart-healthy fats into your routine.
Storage Tip: For best results with chocolate-coated treats, the USDA food safety guidelines recommend storing chocolate-covered items in cool, dry conditions away from direct sunlight to maintain quality and prevent melting.
Well… I hope you love these Dark Chocolate Sea Salt Nut Bars as much as my family does! They’ve become our go-to solution for expensive store-bought snacks, and honestly, I think they taste even better. Let me know in the comments which nut combination you try first!
