Chocolate Dunked Salted Honey Nut Bars.
These Chocolate Dunked Salted Honey Nut Bars combine crunchy nuts, sweet honey, and rich dark chocolate for an irresistible snack that's easy to make!
Equipment
- Mixing Bowl
- Small saucepan
- Measuring cups and spoons
- Baking pan or square dish (8x8 inch recommended)
- Parchment Paper
- Spatula or wooden spoon
- Double boiler or microwave-safe bowl
- Knife
Ingredients
- 3/4 cup honey acts as the natural sweetener and binder
- 2 tablespoons coconut sugar or brown sugar adds depth of sweetness and slight caramel notes
- 2 tablespoons coconut oil helps to bind the ingredients and adds healthy fats
- 1 teaspoon vanilla extract enhances the overall flavor profile
- 1 cup roasted peanuts provides crunch and a mild, nutty taste
- 1 cup raw almonds adds a firm texture and earthy flavor
- 1/2 cup roasted shelled pistachios contributes a unique, buttery flavor and vibrant color
- 1/2 cup roasted cashews creamy texture and subtle sweetness
- 1/2 cup raw pepitas (pumpkin seeds) offers a soft crunch and slight nuttiness
- 2 tablespoons raw sesame seeds adds a delicate nutty flavor and texture
- 2 tablespoons raw hemp seeds boosts protein content and adds a subtle crunch
- 8-12 ounces dark chocolate melted, for the decadent chocolate coating
- flaky sea salt for sprinkling, balances the sweetness and enhances flavor
Instructions
- Roughly chop the almonds, cashews, and pistachios if not already chopped. Place all nuts and seeds into a large mixing bowl and stir to combine evenly.
- In a small saucepan over low heat, combine honey, coconut sugar (or brown sugar), and coconut oil. Stir gently until sugar dissolves and mixture is well combined, about 2-3 minutes. Remove from heat and stir in vanilla extract.
- Pour the warm honey syrup over the nut and seed mixture. Mix thoroughly until all nuts and seeds are well coated. Line baking pan with parchment paper and press mixture firmly and evenly into the pan.
- Place the pan in the refrigerator for 30-40 minutes to allow the mixture to firm up.
- Melt the dark chocolate using a double boiler or microwave in 20-second bursts, stirring until smooth and fully melted.
- Remove bars from pan using parchment paper. Cut into bars or squares. Dip each bar halfway or fully into melted chocolate, place on parchment-lined tray, and sprinkle flaky sea salt on top before chocolate sets.
- Return dipped bars to refrigerator for 15-20 minutes to allow chocolate to harden. Serve once set.
Notes
- Store bars in an airtight container in the refrigerator for up to two weeks for freshness.
- Freeze bars for up to three months; thaw in the fridge before serving.
- Substitute nuts or seeds to accommodate allergies or preferences.
- Use dairy-free or vegan chocolate to make the recipe vegan-friendly.
- Work quickly when dipping bars in chocolate to prevent premature hardening.