I don’t mean to brag…
BUT how amazing do these chocolate dunked salted honey nut bars look (and sound)?!? Like salted honey and nuts?!?! Dunked in chocolate?!?!?
The struggle to contain my excitement about these bars is REAL .
I feel like I should mention that in the time frame of TWO days I made these bars FIVE times. Yes, five times. Over the past week, two batches were consumed solely by me, two batches traveled all the way to South Korea with my parents, little brother and little sister, and there is one batch left in my freezer. Each batch was made slightly different until I felt I had the recipe PERFECT.
FOR SURE, but the good news is that I can promise you, these bars are going to be delicious… like addicting. Worse than crack ADDICTING. OK, totally not worse than crack, because well, you know, but the point to my rambling is that putting these down after one bite, let alone one bar…. is pretty much impossible. No amount of willpower with keep you from these.
Second round of good news is that as far as sweet things go, these bars are heathy enough for breakfast…maybe minus some of the chocolate, but you know I love chocolate and there can never be too much…even for breakfast. Don’t judge, you know you love it too.
SIDE NOTE: I literally just got a text from my dad saying that he is standing in the airport customs line (because my mom, dad, Red and Asher just flew from Frankfurt, Germany to somewhere in South Korea…I have no idea where they really are) eating my nut bars and that he just wanted to tell me they are excellent!! Hehe, this makes me so happy. I love that they have home-baked and healthy snacks thousands of miles around the world. 🙂
Ok, let me just get right down to it today. These bars are epic… and so easy, but they require a few specific notes on their cooking time. To make these bars you simply gather up a whole bunch of nuts and seeds and bake them in honey. Easy as that. Here’s the thing though, the longer the honey bakes, the harder the honey will become as it cools. In my five batches I had bars that were too soft, and then others that were just slightly too hard for my liking. Finally I got to the results you see in these photos.
These bars are crazy sticky, especially when warm, but once they cool they are the perfect consistency. Chewy with soft, caramel like honey and crunchy nuts.
If you want your honey to be a littler firmer (harder), just bake the bars five minutes longer than directed. Another important note is that you must, must, must wait until the bars are completely cool to cut them.
Trust me, cutting them while still warm does not work…but eating them warm is kind of awesome…so maybe grab a small taste before they cool completely. 🙂
It’s also really helpful to freeze the cut bars BEFORE you dunk them in chocolate. The warm, melted chocolate can start to warm the honey, which can then leave you with harder to dip bars. I didn’t have a problem, but in general, cold bars dip REALLY well into warm chocolate because then the chocolate immediately begins to harden.
The final touch is a sprinkle of flaky sea salt…aka something all foods NEED.
Yes, I may be a bit head over heals for my flaky sea salt. What?? It’s good stuff.
Chocolate Dunked Salted Honey Nut Bars.
Servings: 14 Bars
Calories Per Serving: 380 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 3/4 cup honey
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 cup roasted peanuts
- 1 cup raw almonds
- 1/2 cup roasted shelled pistachios
- 1/2 cup roasted cashews
- 1/2 cup raw pepitas
- 2 tablespoons raw sesame seeds
- 2 tablespoons raw hemp seeds
- 8-12 ounces dark chocolate melted
- flaky sea salt for sprinkling
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- Preheat the oven to 350 degrees F. Line a 9x13 inch pyrex pan or similar size jelly roll pan with parchment paper and then grease the paper with coconut oil. This step is VERY important, it will make removing the bars SO much easier.
- In a medium sauce pan, combine the honey coconut sugar and coconut oil. Bring the mixture to a boil. Once boiling, continue to boil for 3-4 minutes and then remove from the heat. Be very careful not to boil the mixture over 3-4 minutes. The longer the honey boils, the harder your bars will be. Allow the honey to cool slightly and then stir in the vanilla.
- To the parchment lined pan, add the peanuts, almonds, pistachios, cashews and pepitas. Toss well to evenly combine the nuts. Sprinkle the sesame seeds and hemp seeds overtop.
- Slowly pour the honey mixture over the nuts, doing your best to evenly coat the nuts. It is OK if the honey does not evenly coat all the nuts. As it warms it will spread in the oven, evenly coating the rest of the nuts.
- Place on the middle rack in the oven and bake for 25-30 minutes or until the top of the bars are deep golden. Again, the longer these bake, the harder your bars will be. To get the gooey, sticky bars you see in these photos, I found baking for 25 minutes to be the perfect time. Bake for closer to 30 minutes for a firm, crunchier honey bar. Remove from the oven and let cool completely before cutting. DO NOT try and cut into the bars while they are warm, that will not end well. I let my bars sit overnight. You can also stick the bars in the freezer for 20-30 minutes, BUT don't forget about them because once they are frozen cutting the bars is impossible. Using a sharp, long knife, cut into 12-14 bars.
- To dunk in chocolate, line a baking sheet with parchment paper. Place the bars on the baking sheet and freeze for 20-30 minutes. Freezing the bars makes the dipping process a million times easier. Once frozen, dip each bar into the melted chocolate, covering the bar completely in chocolate or only half way, your preference. Sprinkle each bar with flaky sea salt. Return the chocolate dunk bars to the freezer for 5 minutes to allow the chocolate to set. Store in a sealed container in a cool, dark place or in the fridge.
For real though?? These bars are everything. You need them… today. 🙂