Chocolate Nut Bars Salty (Print Version)
# Ingredients:
01 -
1/2 cup puffed rice cereal
02 -
2 1/2 cups unsalted mixed nuts (suggested: 1 cup almonds, 3/4 cup cashews, 3/4 cup peanuts)
03 -
1/4 cup brown rice syrup
04 -
1 1/2 teaspoon pure vanilla extract
05 -
1/2 teaspoon fine sea salt
06 -
2 teaspoons coconut oil
07 -
1 cup bittersweet chocolate chips
08 -
Optional: sprinkle of flaky sea salt on top
# Instructions:
01 -
Grab an 8x8-inch square pan, line it with parchment paper, and set it nearby.
02 -
Heat your oven to 325°F (160°C). Spread the nuts onto a rimmed baking sheet in one even layer. Roast for 5–8 minutes, or until they smell delicious and turn golden.
03 -
In a big bowl, toss together the toasted nuts and puffed rice until they’re mixed evenly.
04 -
Microwave the brown rice syrup in a heat-safe bowl for about 30 seconds so it gets runny. Stir in the vanilla and salt until smooth, then pour it over the dry mix. Stir everything together until it’s all coated.
05 -
Dump the sticky nut mixture into the lined pan and press down hard to make one even layer. Pop it into the oven and bake for 18 to 20 minutes.
06 -
Take it out of the oven and let it sit for at least half an hour. Flip it onto a cutting board and cut in half vertically, then slice each half into 5 or 6 skinny bars. Let them cool completely.
07 -
Combine the chocolate chips and coconut oil in another heatproof bowl. Microwave in 30-second bursts, stirring each time, until smooth and melted.
08 -
Dip the bottoms of the bars in the melted chocolate and set them on a parchment-covered baking sheet. Drizzle more chocolate over the tops, then sprinkle the flaky salt if you’re using it.
09 -
Put the bars in the fridge until the chocolate hardens. Then grab one, and enjoy!
# Notes:
01 -
These bars taste like store-bought ones but cost less and can be tweaked to your favorite flavors.
02 -
Keep them in an airtight container in the fridge, and they’ll stay fresh for up to 2 weeks.