Dark Chocolate Sea Salt Nut Bars are my go-to solution when I want something sweet, crunchy, and not fussy. If you’ve ever stood in front of your pantry wondering what snack checks all the boxes, these bars are it. They’re easy to make, pack nicely, and feel a little fancy without a ton of effort. Plus, they’re customizable, which is my love language in the kitchen. Let me show you how I make them at home so you can keep a stash ready anytime a craving hits. 
Nutrition
These bars are indulgent but smart. You’re getting healthy fats from nuts, antioxidants from dark chocolate, and a little protein to keep you fuller. A small square can feel surprisingly satisfying, which helps with portion control. I like to cut mine into about 16 bars and keep them in the fridge for quick snacks.
The Story Behind This Recipe
Here’s why I love this Dark Chocolate Sea Salt Nut Bars: it bakes up beautifully and it tastes like a bakery treat. Dark Chocolate Sea Salt Nut Bars are my go-to solution when I want something sweet, crunchy, and not fussy. If you’ve ever stood in front of…
What makes these bars feel balanced
Dark chocolate offers polyphenols and rich flavor with less sugar compared to milk chocolate. Nuts like almonds, cashews, and pistachios bring fiber, crunch, and nutrients like magnesium. A kiss of flaky sea salt ties it all together and makes the chocolate taste more complex. If you’re mindful about sugar, choose chocolate that’s 70 percent or higher. It melts beautifully and sets with a nice snap.
Portion ideas
One small bar is perfect after lunch or with coffee in the afternoon. If I’m planning a walk or a long car ride, I’ll bring two. For kids, small squares are a great lunchbox treat. And if you’re counting macros or tracking intake, make the bars thinner and cut more pieces so you can enjoy the flavor in smaller bites.
Simple note: I’m not a dietitian, just a home cook who pays attention to how food makes me feel. If you have specific nutrition needs, always adjust the ingredients to fit your goals.
By the way, if you’re into quick and chocolatey, you might also love this easy treat that hits similar cravings: 2-ingredient peanut butter fudge.
Dark Chocolate and Sea Salt Nut Bar Ingredients
Here’s what I reach for when I make a batch at home. The ingredient list is short, and the flavors are classic. If you’re making these for the first time, stick with the basics. After that, play with it. That’s the fun part.
- Dark chocolate: 12 ounces, chopped. Aim for 60 to 75 percent cacao. Good chocolate melts smoother and tastes richer.
- Almonds: 1 cup, roughly chopped. Toasted if you want extra depth.
- Cashews or pistachios: 1 cup, roughly chopped. I like a mix for color and different textures.
- Pumpkin seeds or sunflower seeds: 1/3 cup. Optional, but they add a nice crunch.
- Dried fruit: 1/3 cup chopped. Think dried cherries, cranberries, or apricots. Keep the pieces small.
- Flaky sea salt: 1/2 to 1 teaspoon. A little goes a long way.
- Vanilla extract: 1/2 teaspoon. Optional, but it softens the chocolate’s edge.
- Coconut oil: 1 teaspoon. Helps the chocolate melt smooth. Not required if your chocolate is high quality.
Pro tip: Use a mix of roasted and raw nuts for flavor contrast. And if you want extra chocolate shine, dry your nuts completely before adding them so there’s no moisture to dull the surface.
If you’re on a chocolate kick, you might also enjoy this cozy loaf that sneaks in veggies: chocolate zucchini bread. It’s tender and not overly sweet.
How to Make these Dark Chocolate and Sea Salt Nut Bars
Before you start
Line an 8 by 8 inch pan with parchment, leaving overhang on two sides so you can lift the bars out later. Grab your nuts and chop them so they’re chunky but manageable. Big pieces are great, but you don’t want anything so huge that it breaks the bars as you slice.
- Melt the chocolate. Use a double boiler or a heatproof bowl set over barely simmering water. Keep the heat low. Stir until smooth, then remove from heat. Stir in vanilla and a tiny spoon of coconut oil if using.
- Fold in the nuts and seeds. Reserve a small handful of the prettiest pieces for the top. Gently toss to coat every bit in chocolate.
- Spread and level. Transfer the mixture to your lined pan and press gently with a spatula to even it out. Sprinkle the reserved nuts and dried fruit on top. Finish with flaky sea salt.
- Let it set. Chill for 25 to 40 minutes, just until firm. Too long and the chocolate may get overly hard and can shatter when cutting. Aim for a firm but sliceable texture.
- Cut and store. Lift the slab out using the parchment and slice into bars. I like 16 small squares, but you can make 12 larger ones if you prefer.
Let it set the right way
If your kitchen is cool, you can also let the bars set at room temperature to keep a slightly softer bite. Fridge setting is faster, but the flavor blooms more at room temp. Either way, try not to touch the chocolate top while it’s setting or you’ll get fingerprints.
“I followed this exact method for a road trip and packed the bars in a little tin. They held up great and my friends asked for the recipe before we even arrived. Zero crumbs left by the time we got home.”
Want another chocolate treat that’s fast and impressive for parties? Try this crisp and shiny bark that looks bakery-made: dark chocolate peanut butter bark. And for cookie lovers, these classic press cookies are always a hit: chocolate spritz cookies.
Substitutions and Variations
This is where you can make the recipe your own. The base is simple, so little tweaks can totally change the vibe without adding stress. I keep the ratio of 2 cups nuts and seeds to 12 ounces chocolate, then play within that framework.
Nut swaps: Try hazelnuts for a Ferrero feel or pecans for a buttery crunch. If you’re nut-free, go heavy on pumpkin and sunflower seeds, then add toasted quinoa or crispy rice for extra texture.
Fruit twists: Dried cherries add a nice tart pop. Diced apricots are sweet and slightly chewy. You can also skip fruit and add unsweetened coconut flakes for a cleaner finish. Toast the flakes briefly for a nuttier aroma.
Texture boosters: Stir in a handful of puffed rice or whole grain cereal for light crunch. If you love a candy-bar vibe, a tiny drizzle of peanut butter or almond butter on top before setting looks gorgeous and tastes rich.
Chocolate options: If you prefer milder chocolate, blend half dark and half semi-sweet. Milk chocolate will be softer and sweeter, so use less dried fruit to keep balance. For extra intensity, go with 80 percent dark and add a touch more fruit for contrast.
Craving more chocolate snack inspiration? These bite-size beauties are party ready and super simple: chocolate rice krispie balls. They’re easy to batch and share.
Storage
Once your bars are cut, store them in an airtight container. In the fridge, they’ll last about 2 weeks. If you like a softer bite, let a bar sit at room temperature for a few minutes before eating. In warmer months, I always keep them chilled so the chocolate stays snappy.
Freezer storage works too. Place a layer of parchment between each layer of bars to prevent sticking, then freeze for up to 2 months. Let a bar sit on the counter for 10 to 15 minutes before biting in. If you plan to pack one in your bag, wrap it tightly and add a small ice pack if it’s hot out.
For a fun gift idea, tuck a few squares into a wax paper bag and tie with kitchen twine. It’s simple, pretty, and never lasts long. And if you’re building a dessert tray, you can pair these with a festive bark like this one: easy Christmas chocolate bark. The textures play well together.
Common Questions
Q: Why did my chocolate bloom or get pale spots?
A: That’s usually from temperature changes or moisture. It’s harmless, but store your bars in a cool, dry place and avoid touching the surface while setting.
Q: Can I make these Dark Chocolate Sea Salt Nut Bars without dried fruit?
A: Absolutely. Skip the fruit and add more nuts or seeds. For sweetness, you can mix in a spoon of honey or maple syrup, but keep it minimal so the chocolate sets well.
Q: What kind of sea salt is best?
A: Flaky sea salt is ideal. It dissolves slowly on your tongue and adds delicate crunch. Fine salt is too intense and will taste sharp.
Q: How do I get clean slices?
A: Use a long, sharp knife. Warm the blade under hot water, dry it, then make firm, straight cuts. Wipe the blade between slices.
Q: Can I double the recipe?
A: Yes. Use a 9 by 13 inch pan and increase the chilling time slightly. Keep the chocolate-to-mix-ins ratio similar for best results.
A sweet little send off
If you’ve been looking for a snack that’s simple to make and still feels special, these Dark Chocolate Sea Salt Nut Bars might become your new favorite. They’re crunchy, salty, sweet in a balanced way, and endlessly adaptable. If you enjoy comparing textures and flavors, you can also try a packaged version like Dark Chocolate Nuts & Sea Salt to taste how yours stack up, or peek at another homemade take from Crowded Kitchen for fresh ideas. I hope you’ll make a tray, stash a few in the fridge, and enjoy that perfect salty-sweet crunch whenever you need a little treat. Happy snacking and let me know your favorite nut combo.
Dark Chocolate Sea Salt Nut Bars
Ingredients
Method
- Line an 8 by 8 inch pan with parchment, leaving overhang on two sides.
- Chop nuts so they’re chunky but manageable, avoiding huge pieces.
- Use a double boiler or a heatproof bowl over barely simmering water to melt the chocolate.
- Stir until smooth, then remove from heat. Stir in vanilla and a tiny spoon of coconut oil if using.
- Fold in the nuts and seeds, reserving a small handful of prettiest pieces for the top.
- Gently toss to coat everything in chocolate.
- Transfer the mixture to the lined pan and press gently with a spatula to even it out.
- Sprinkle reserved nuts and dried fruit on top, finishing with flaky sea salt.
- Chill for 25 to 40 minutes, just until firm but sliceable.
- Lift the slab out using parchment and slice into bars.
