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Dark Chocolate and Sea Salt Nut Bars

Dark Chocolate and Sea Salt Nut Bars
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Indulging in homemade Dark Chocolate and Sea Salt Nut Bars is an experience filled with delicious textures and flavors. These bars comprise a variety of toasted nuts bound together with a subtle sweetness and topped with a luxurious chocolate coating, finished with a hint of sea salt. Perfect for a midday snack or a satisfying dessert, these bars bring a touch of culinary excellence to your kitchen.

Ingredients

  • 2 ½ cups mixed nuts (¾ cup cashews, ¾ cup peanuts, 1 cup almonds)
  • ½ cup puffed rice cereal
  • ¼ cup brown rice syrup
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon fine sea salt
  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • Flaky sea salt, optional for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Spread the mixed nuts on a baking sheet and toast them for 5–8 minutes, or until they're lightly browned and aromatic.
  2. Line your 8×8-inch pan with parchment paper to prevent sticking and set it aside.
  3. In a large mixing bowl, combine the toasted nuts with the puffed rice cereal to create an even mix.
  4. Warm the brown rice syrup in the microwave for about 30 seconds. Once it's warmed, gently stir in the vanilla extract and fine sea salt until everything is smooth.
  5. Pour the syrup mixture over the nut and puffed rice blend, stirring until all pieces are evenly coated.
  6. Transfer the mixture into the prepared pan, pressing firmly with your hands or a spatula to form an even, compact layer.
  7. Bake this in the oven for 18–20 minutes. Let the mixture cool in the pan for about 30 minutes, allowing it to firm up.
  8. Once cooled, move it to a cutting board and slice in half lengthwise, then cut each half into 5–6 bars.
  9. Melt the dark chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until you achieve a smooth consistency.
  10. Dip the bottom of each bar into the melted chocolate, then place them back on parchment paper. Drizzle any remaining chocolate over the bar tops, and sprinkle with flaky sea salt if desired.
  11. Refrigerate the bars until the chocolate is fully set before serving or storing.

Notes

  • Uneven mixing: Ensure the syrup coats every piece of your nut and rice mixture to prevent falling apart.
  • Chocolate setting: If your chocolate isn’t setting, give the coated bars extra time in the refrigerator.
  • Sticking issues: Use parchment paper both in the pan and on your cooling surface to avoid unnecessary sticking.

Find it online: https://www.cookwithbenchi.com/dark-chocolate-and-sea-salt-nut-bars-recipe/