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Delicious Dark Chocolate Sea Salt Nut Bars featuring crunchy nuts and a sweet-salty flavor

Dark Chocolate Sea Salt Nut Bars

These Dark Chocolate Sea Salt Nut Bars are a sweet, crunchy, and customizable snack that satisfies cravings without fuss.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces dark chocolate, chopped Aim for 60 to 75 percent cacao.
  • 1 cup almonds, roughly chopped Toasted for extra depth, if desired.
  • 1 cup cashews or pistachios, roughly chopped A mix for color and different textures.
  • 1/3 cup pumpkin seeds or sunflower seeds Optional, adds nice crunch.
  • 1/3 cup dried fruit, chopped Choose dried cherries, cranberries, or apricots.
  • 1/2 to 1 teaspoon flaky sea salt A little goes a long way.
  • 1/2 teaspoon vanilla extract Optional.
  • 1 teaspoon coconut oil Helps chocolate melt smooth, optional if using high-quality chocolate.

Method
 

Preparation
  1. Line an 8 by 8 inch pan with parchment, leaving overhang on two sides.
  2. Chop nuts so they’re chunky but manageable, avoiding huge pieces.
Melting Chocolate
  1. Use a double boiler or a heatproof bowl over barely simmering water to melt the chocolate.
  2. Stir until smooth, then remove from heat. Stir in vanilla and a tiny spoon of coconut oil if using.
Mixing
  1. Fold in the nuts and seeds, reserving a small handful of prettiest pieces for the top.
  2. Gently toss to coat everything in chocolate.
Setting
  1. Transfer the mixture to the lined pan and press gently with a spatula to even it out.
  2. Sprinkle reserved nuts and dried fruit on top, finishing with flaky sea salt.
  3. Chill for 25 to 40 minutes, just until firm but sliceable.
Cut and Store
  1. Lift the slab out using parchment and slice into bars.

Notes

Store in an airtight container in the fridge for about 2 weeks. For a softer bite, let a bar sit at room temperature for a few minutes before eating. For longer storage, freeze with parchment layers to prevent sticking.