I developed Salted Chocolate Nutty Bars as Healthy Snack Bars that hide an unexpected pantry ingredient and a simple twist most people would not guess.
I still can’t believe how these Salted Chocolate Nutty Bars keep becoming the thing everyone asks for. I made them because I wanted a riff on Nutty Bars that felt a little grown up, not too sweet and with a stubborn crunch.
Picture a glossy coat of semisweet or dark chocolate hiding a dense, crunchy heart of chopped mixed nuts that makes you pause mid-bite. They look plain but theres a secret in the way they crack, like they’re teasing you to figure it out.
Perfect as a not-too-guilty treat or a grab-and-go Healthy Snack Bars option when you need something memorable.
Ingredients
- mostly carbs, some protein, adds structure and chew to the bars, little fiber
- ultra sweet, high sugar and calories, gives caramel notes, chew and glossy filling
- pure fat adds richness and tenderness, makes crust tender and more melt in your mouth
- good source of protein fiber and healthy fats, adds crunchy texture and toffee like flavor
- chocolate has sugar and fat, gives cocoa bitterness and depth, dark packs antioxidants
- brown sugar sweetens and gives molasses notes, helps caramelize, adds moisture and chew
- flaky sea salt tiny sprinkle balances sweetness, brightens flavors and adds a crunchy pop
Ingredient Quantities
- 1 1/2 cups all purpose flour
- 1/2 cup confectioners sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/4 teaspoon fine sea salt
- one 14 oz can sweetened condensed milk
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups chopped mixed nuts (pecans, almonds, walnuts)
- 10 ounces semisweet or dark chocolate, chopped or chips
- 2 tablespoons unsalted butter (for chocolate glaze)
- 1 teaspoon flaky sea salt for sprinkling
How to Make this
1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment, leaving an overhang, and lightly butter or spray the paper so bars come out easy.
2. Make the shortbread crust: whisk together 1 1/2 cups all purpose flour, 1/2 cup confectioners sugar and 1/4 teaspoon fine sea salt in a bowl. Cut in 12 tablespoons (1 1/2 sticks) cold unsalted butter with a pastry cutter or your fingers until mixture holds together when pressed. Press evenly into the prepared pan.
3. Bake crust 15 to 18 minutes until edges are just golden. Remove from oven and let cool a few minutes while you make the filling.
4. For the nutty caramel filling combine one 14 oz can sweetened condensed milk, 1/2 cup packed light brown sugar and 6 tablespoons unsalted butter in a medium heavy bottomed saucepan over medium heat. Stir constantly until sugar dissolves and mixture comes to a gentle simmer.
5. Continue to cook, stirring often, 6 to 10 minutes until the mixture thickens and takes on a light caramel color. Watch it closely so it doesn’t scorch. Remove from heat and stir in 1 teaspoon vanilla extract and 2 cups chopped mixed nuts (pecans, almonds, walnuts).
6. Pour and spread the warm nut-caramel evenly over the hot crust. Smooth the top and return to the oven for 8 to 12 minutes so the caramel sets a bit and everything bonds.
7. Let the pan cool to room temperature, then chill in the fridge about 30 to 60 minutes until firm enough to slice cleanly.
8. Make the chocolate glaze by melting 10 ounces semisweet or dark chocolate with 2 tablespoons unsalted butter in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring until smooth.
9. Pour the glaze over the chilled bars, spread to the edges, and immediately sprinkle 1 teaspoon flaky sea salt evenly on top. Chill again until the chocolate is set, about 20 to 30 minutes.
10. Lift the bars out using the parchment overhang and cut into squares with a sharp knife warmed under hot water and wiped dry between cuts for neat edges. Store in an airtight container at room temp up to 3 days or in the fridge for up to a week.
Equipment Needed
1. 9×13 inch baking pan (lined with parchment that overhangs)
2. Parchment paper and a little butter or nonstick spray to grease it
3. Two mixing bowls (one for the crust, one for the filling)
4. Measuring cups and spoons
5. Pastry cutter or a sturdy fork (you can use your fingers too if needed)
6. Medium heavy bottomed saucepan and a wooden spoon or heatproof spatula
7. Heatproof bowl for melting chocolate (fits over a saucepan for a double boiler) or microwave-safe bowl
8. Offset spatula or regular spatula to spread the caramel and chocolate
9. Sharp knife and cutting board (warm the knife under hot water between cuts for clean edges)
FAQ
Salted Chocolate Nutty Bars Recipe Substitutions and Variations
- All purpose flour (1 1/2 cups): swap with a 1:1 gluten free baking blend for gluten free bars, or use whole wheat pastry flour cup for cup for a nuttier, slightly denser crust. If you want lower carbs try 1 cup almond flour plus 1/2 cup oat flour but the texture will be more crumbly.
- One 14 oz can sweetened condensed milk: use a 14 oz can of coconut condensed milk for a dairy free version, or make a quick sub by simmering 1 cup evaporated milk with 1 cup sugar until it thickens and cools it gives almost the same sweetness and texture.
- 2 cups chopped mixed nuts: for a nut free option swap with 2 cups toasted sunflower and pumpkin seeds, or use 2 cups crushed pretzels for a salty crunchy twist, or replace with 2 cups toasted oats for chewier bars.
- 10 ounces semisweet or dark chocolate: swap with equal weight milk chocolate if you want it sweeter, or use 8 oz dark plus 2 oz bittersweet to deepen the chocolate flavor. For dairy free, use 10 oz vegan chocolate chips.
Pro Tips
– Chill the crust dough briefly before baking and press it firmly and evenly into the pan, this helps avoid air pockets and keeps the edges from pulling away while it bakes.
– Toast the nuts first until fragrant, let them cool and chop them roughly, this adds depth and keeps them from making the caramel watery, plus they stay crunchier.
– Cook the sweetened condensed milk mixture low and steady in a heavy bottomed pan and stir often, if it starts bubbling hard turn the heat down, scorched caramel ruins the whole batch.
– Melt the chocolate slowly and pour it while it’s still slightly warm so it spreads smooth, then sprinkle the flaky salt right away for best contrast; for cleaner slices warm the knife each cut and wipe it dry.
Salted Chocolate Nutty Bars Recipe
I developed Salted Chocolate Nutty Bars as Healthy Snack Bars that hide an unexpected pantry ingredient and a simple twist most people would not guess.
16
servings
476
kcal
Equipment: 1. 9×13 inch baking pan (lined with parchment that overhangs)
2. Parchment paper and a little butter or nonstick spray to grease it
3. Two mixing bowls (one for the crust, one for the filling)
4. Measuring cups and spoons
5. Pastry cutter or a sturdy fork (you can use your fingers too if needed)
6. Medium heavy bottomed saucepan and a wooden spoon or heatproof spatula
7. Heatproof bowl for melting chocolate (fits over a saucepan for a double boiler) or microwave-safe bowl
8. Offset spatula or regular spatula to spread the caramel and chocolate
9. Sharp knife and cutting board (warm the knife under hot water between cuts for clean edges)
Ingredients
-
1 1/2 cups all purpose flour
-
1/2 cup confectioners sugar
-
12 tablespoons (1 1/2 sticks) unsalted butter
-
1/4 teaspoon fine sea salt
-
one 14 oz can sweetened condensed milk
-
1/2 cup packed light brown sugar
-
6 tablespoons unsalted butter
-
1 teaspoon vanilla extract
-
2 cups chopped mixed nuts (pecans, almonds, walnuts)
-
10 ounces semisweet or dark chocolate, chopped or chips
-
2 tablespoons unsalted butter (for chocolate glaze)
-
1 teaspoon flaky sea salt for sprinkling
Directions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment, leaving an overhang, and lightly butter or spray the paper so bars come out easy.
- Make the shortbread crust: whisk together 1 1/2 cups all purpose flour, 1/2 cup confectioners sugar and 1/4 teaspoon fine sea salt in a bowl. Cut in 12 tablespoons (1 1/2 sticks) cold unsalted butter with a pastry cutter or your fingers until mixture holds together when pressed. Press evenly into the prepared pan.
- Bake crust 15 to 18 minutes until edges are just golden. Remove from oven and let cool a few minutes while you make the filling.
- For the nutty caramel filling combine one 14 oz can sweetened condensed milk, 1/2 cup packed light brown sugar and 6 tablespoons unsalted butter in a medium heavy bottomed saucepan over medium heat. Stir constantly until sugar dissolves and mixture comes to a gentle simmer.
- Continue to cook, stirring often, 6 to 10 minutes until the mixture thickens and takes on a light caramel color. Watch it closely so it doesn't scorch. Remove from heat and stir in 1 teaspoon vanilla extract and 2 cups chopped mixed nuts (pecans, almonds, walnuts).
- Pour and spread the warm nut-caramel evenly over the hot crust. Smooth the top and return to the oven for 8 to 12 minutes so the caramel sets a bit and everything bonds.
- Let the pan cool to room temperature, then chill in the fridge about 30 to 60 minutes until firm enough to slice cleanly.
- Make the chocolate glaze by melting 10 ounces semisweet or dark chocolate with 2 tablespoons unsalted butter in a heatproof bowl over simmering water or in the microwave in 20 second bursts, stirring until smooth.
- Pour the glaze over the chilled bars, spread to the edges, and immediately sprinkle 1 teaspoon flaky sea salt evenly on top. Chill again until the chocolate is set, about 20 to 30 minutes.
- Lift the bars out using the parchment overhang and cut into squares with a sharp knife warmed under hot water and wiped dry between cuts for neat edges. Store in an airtight container at room temp up to 3 days or in the fridge for up to a week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 98g
- Total number of serves: 16
- Calories: 476kcal
- Fat: 31.8g
- Saturated Fat: 14.6g
- Trans Fat: 0.4g
- Polyunsaturated: 5.6g
- Monounsaturated: 10g
- Cholesterol: 48.5mg
- Sodium: 113mg
- Potassium: 192mg
- Carbohydrates: 43.3g
- Fiber: 3.3g
- Sugar: 33.1g
- Protein: 6.7g
- Vitamin A: 195IU
- Vitamin C: 0.5mg
- Calcium: 106mg
- Iron: 3.1mg
