If you love the sweet and salty crunch of a good nut bar but not the price tag, you’ve come to the right place. This recipe for homemade Dark Chocolate and Sea Salt Nut Bars (GF) delivers that perfect coffee shop snack experience right from your own kitchen. They are chewy, crunchy, and have the perfect balance of rich chocolate and flaky sea salt.
Table of Contents
A Little Story About This Dish
My grab-and-go snack addiction used to be a pricey habit. I’d always find myself buying a KIND bar at the checkout, loving the flavor but wishing I could tweak the ingredients just a bit. That’s what led me to create this copycat dark chocolate nut bar recipe. The first time I pulled a batch from the oven and realized I could make a dozen bars for the price of a few, I was hooked. They are now a staple for hikes, afternoon slumps, and lunch boxes.
Get Ready to Cook!
What to Expect
This healthy Dark Chocolate and Sea Salt Nut Bars recipe is surprisingly straightforward and comes together with about 20 minutes of active prep and 20 minutes of baking. The most important part of the process is allowing the bars to cool properly, which is essential for them to set up and hold their shape. The result is a batch of perfectly chewy, crunchy, and satisfying bars.
Before You Begin
Don’t skip the first step of toasting the nuts! This quick bake awakens their natural oils and deeply enhances their flavor, making a huge difference in the final product. Also, microwaving the brown rice syrup for a few seconds makes it much less sticky and easier to stir. Lastly, lining your pan with parchment paper is your best friend here—it guarantees the sticky bars will lift right out without any trouble.
The Heart of the Dish: Ingredients You’ll Need
This recipe uses a blend of wholesome nuts, crispy rice, and a simple syrup to create the perfect chewy base for these Dark Chocolate and Sea Salt Nut Bars (GF).
| Ingredient | Amount |
| Unsalted Nuts of Choice | 2 ½ cups (we use ¾c cashews, ¾c peanuts, 1c almonds) |
| Puffed Rice Cereal | ½ cup |
| Brown Rice Syrup | ¼ cup |
| Vanilla Extract | 1 ½ teaspoon |
| Sea Salt | ½ teaspoon |
| Dark Chocolate Chips | 1 cup |
| Coconut Oil | 2 teaspoons |
| Flaky Salt for Topping | Optional |
Let’s Get Cooking! Step-by-Step Guide
1. Toast the Nuts
First, preheat your oven to 325°F (160°C). Spread your mix of cashews, peanuts, and almonds in a single, even layer on a large, rimmed baking sheet. Toast them in the oven for 5 to 8 minutes. You’ll know they’re ready when they smell fragrant and are just beginning to turn a light golden brown. While they toast, line an 8×8-inch pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Create the Nut & Syrup Mixture
In a large mixing bowl, combine the warm, toasted nuts and the puffed rice cereal. Give them a quick toss. Next, place the brown rice syrup in a separate microwave-safe bowl and heat it for about 30 seconds. This simple trick makes it much more fluid and easy to work with. Whisk the vanilla extract and sea salt into the warmed syrup until combined. Pour this sweet mixture over the nuts and rice, stirring until every piece is evenly coated.
3. Press and Bake the Base
Transfer the sticky nut mixture into your prepared 8×8-inch pan. Using a spatula or your hands (lightly greased if needed), press the mixture down firmly into a tight, even layer. This is key to ensuring your bars hold together. Bake for 18 to 20 minutes.
4. Cool and Slice
Remove the pan from the oven and let it cool on a wire rack for about 30 minutes. The mixture needs this time to start setting up. After the initial cooling, use the parchment paper handles to lift the entire block out and place it on a cutting board. Cut the block in half lengthwise, then slice each half into 5 or 6 bars. Allow the bars to cool completely to room temperature.
5. Dip and Drizzle with Chocolate
Once the bars are fully cool, prepare the chocolate topping. Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring well after each one, until the chocolate is completely melted and smooth. Dip the bottom of each nut bar into the chocolate, allowing any excess to drip off before placing it on a new sheet of parchment paper.
6. Garnish and Set
Drizzle any remaining melted chocolate over the tops of the bars for a professional-looking finish. If you’re a fan of that extra salty kick, now is the time to sprinkle on a little flaky sea salt. Place the bars in the refrigerator until the chocolate is firm and fully set. Once they’re set, your homemade Dark Chocolate and Sea Salt Nut Bars (GF) are ready to enjoy!
Mastering the Dish: Pointers for Perfection & How to Store
Get the Right Binder: Brown rice syrup is wonderfully sticky and gives these bars the perfect chewy texture. If you can’t find it, honey is the next best substitute, though the final bars may be slightly stickier to the touch.
No-Stick Guarantee: Don’t skip lining your 8×8 pan with parchment paper. Even giving it a light spritz with cooking spray is extra insurance that your sticky creation will lift right out.
Perfect Chocolate Every Time: Adding a little coconut oil to your melting chocolate not only thins it out for easier dipping and drizzling but also helps it set faster and harder. To avoid a thick chocolate “foot” on the bottom of your bars, be sure to scrape or tap off any excess chocolate before placing them on the parchment to set.
Storage: Keep your finished Dark Chocolate and Sea Salt Nut Bars (GF) in an airtight container. They’ll last for about a week at room temperature. For long-term storage, freeze them for up to several months, placing a layer of parchment paper between the bars to prevent them from sticking together.
Here are some additional gluten-free recipes to try for your next meal idea: 3 Ingredient Brownies with Banana (Gluten Free!) and Gluten Free Apple Crisp with Oats and GF Chocolate Chip Muffins.
Your Burning Questions Answered!
Are KIND Bars gluten-free?
Yes, KIND states that all of their snacks are gluten-free.[1] Their products are tested to meet the FDA requirement of containing less than 20 parts per million (ppm) of gluten. As with any packaged product, it’s always a good practice to double-check the label for the most current information.
How do you make nut bars stick together?
The key to making homemade nut bars stick together is using an effective “glue.” This recipe uses brown rice syrup, which is incredibly sticky and acts as the perfect binder for the nuts and puffed rice. Pressing the mixture down very firmly in the pan before baking is also a crucial step to ensure the bars are compact and don’t fall apart.
Can I use a different mix of nuts?
Absolutely! This recipe is very flexible. While we suggest a mix of almonds, peanuts, and cashews, you can substitute with 2 ½ cups of any combination of your favorite unsalted nuts. Pecans, walnuts, or even macadamia nuts would all be delicious options. Just be sure to toast them first to bring out their best flavor.
Dig In & Enjoy!
Now you have the secret to making delicious, Dark Chocolate and Sea Salt Nut Bars (GF) at home. They’re the perfect healthy snack to keep on hand for busy days, satisfying your cravings without any of the guilt. Enjoy making and sharing them!
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Dark Chocolate and Sea Salt Nut Bars (Better Than Store-Bought)
- Total Time: 40
- Yield: 12 1x
Description
This recipe for homemade Dark Chocolate and Sea Salt Nut Bars delivers a chewy, crunchy snack that’s better than store-bought. They have the perfect balance of rich chocolate and flaky sea salt.
Ingredients
2 ½ cups unsalted nuts of choice (e.g., ¾ cup cashews, ¾ cup peanuts, 1 cup almonds)
½ cup puffed rice cereal
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
Instructions
1. Preheat oven to 325˚F / 160˚C. Spread nuts on a rimmed sheet pan and bake for 5-8 minutes, until fragrant.
2. Line an 8×8-inch pan with parchment paper.
3. In a large bowl, combine the toasted nuts and puffed rice.
4. In a separate bowl, microwave brown rice syrup for 30 seconds. Whisk in vanilla and salt, then pour over the nut mixture and stir until coated.
5. Transfer the mixture to the prepared pan and press into a firm, even layer.
6. Bake for 18-20 minutes. Let cool for about 30 minutes, then transfer to a cutting board and slice into 10-12 bars. Let cool completely.
7. Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring until smooth.
8. Dip the bottom of each bar into the melted chocolate, letting any excess drip off, then place on a parchment-lined baking sheet.
9. Drizzle the top of each bar with remaining chocolate and top with flaky salt, if using. Refrigerate until the chocolate is set.
Notes
Brown Rice Syrup: If you can’t find it, you can try this recipe with honey instead. The bars may be a little stickier.
Storage: Keep bars in an airtight container at room temperature for up to a week, or in the freezer for several months. Separate layers with parchment paper.
No-Stick Tip: Be sure to line your pan with parchment paper, leaving an overhang to easily lift the bars out.
Chocolate Tip: Let excess chocolate drip off the bottom of the bars before placing them down to avoid a large chocolate ‘foot’.
- Prep Time: 20
- Cook Time: 20
- 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
- Carbohydrates: 17.3 g
- Fiber: 3.2 g
- Protein: 6.9 g